My Favorite Mediterranean Ratatouille Stew

This classic Mediterranean stew of eggplant, tomatoes, and peppers is always delicious–but just wait till you give my easy flavor-building technique a try! Roasting the veggies before combining them gives a rich, hearty texture and nutty caramelized flavor that everyone will love.

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5 from 2 votes

My Favorite Mediterranean Ratatouille Stew

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: French
Servings: 6 servings
Calories: 187kcal


  • 3 TB olive oil divided
  • 7 cups eggplant 1 large, diced in small pieces
  • 4 cups zucchini 2 medium, diced in small pieces
  • 3 cups red pepper 2 large, diced in small pieces
  • 2 tsp salt divided
  • 2 cups onion 1 large, diced in small pieces
  • 2 cloves garlic large, minced
  • 1/8 tsp red pepper flakes
  • 1 tsp fennel seed
  • 1 tsp no-salt Italian seasoning
  • 1 26 oz carton diced tomatoes
  • 4 cups fat-free chicken broth
  • 1/2 cup fresh basil chopped with additional for garnish
  • 1/2 cup Parmesan cheese shaved


  • Preheat oven to 450 degrees and line two baking sheets with parchment paper.
  • In a large bowl toss eggplant with 1 TB olive oil and ¾ tsp salt, spread in an even layer across one sheet.
  • Add zucchini and peppers to bowl and toss with 1 TB olive oil and ¾ tsp salt. Spread across 2nd prepared sheet. Roast eggplant and zucchini mixture in the lower 1/3 of oven for 35-40 minutes or until lightly browned, stirring and rotating pans halfway through.
  • While vegetables roast, heat remaining 1 TB oil in a large soup pot over medium-low heat. Add onion and remaining ½ tsp salt and cook for 10 minutes or until extremely soft, stirring often.
  • Add garlic, hot pepper flakes, fennel seed, and Italian seasoning and cook an additional minute. Add tomatoes and broth to pot and bring to a boil.
  • Reduce to a simmer and cook, uncovered, for 10-15 minutes or until roasted vegetables are done.
  • Add roasted vegetables to broth mixture and cook for 5 minutes for flavors to meld. Stir in basil and serve garnished with chopped basil and shaved parmesan.


Calories: 187kcal | Carbohydrates: 18g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1542mg | Potassium: 728mg | Fiber: 6g | Sugar: 11g | Vitamin A: 54.1% | Vitamin C: 141.4% | Calcium: 15.8% | Iron: 8.4%

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