Easy Ratatouille Stew

Today, I captured all flavors of my old Ratatouille Recipe to give you this easy and simple Ratatouille. Ready in half time, vegan, and gluten free.

If you love Ratatouille, you will fall in love with this easy ratatouille, prepared like a stew. This is my simple and quick take on traditional Ratatouille recipe. Also, it is vegan, paleo, gluten free, and whole 30 diet friendly. 

Growing up, I was not squash or eggplant fan. I don't have kids and I always thought kids don't like these veggies. But your amazing emails, of kids demanding ratatouille, surprised me. Conclusion is, if a veggie is related to kid's movie and prepared just like movie.. Kids will eat it. Not just that, will also demand for it. So, if you are planning to impress your picky eaters - I recommend trying my original ratatouille recipe (fancy like ratatouille movie). If they are already on-board, then this easy ratatouille stew will save you ton of time.

This recipe is not fancy but carries same flavors of slow-cooked oven ratatouille casserole. Also, with this post I'm covering all your complaints of - ratatouille recipe needs time.

So, let's make easy version of Remy's Ratatouille!

This recipe is also special to me be...

Total Time: Prep Time: Cook Time: Idle Time: 5 minutes
Difficulty: Easy
Yields: 4 Servings Serves: 4
Notes: Number of servings depend on serving size.

Ingredients

  • 1 Yellow Squash (sliced thick, half moons)
  • 1 Zucchini (sliced thick, half moons)
  • Fresh Herbs (5-6 thyme sprigs, few basil leaves)
  • 1/2 tsp Oregano
  • 1 Cup Potatoes (yukon gold potato, peeled and small diced (optional))
  • 1/4 tsp Chili Flakes (and 4-5 Black Peppercorns, optional)
  • 3 Garlic (whole cloves)
  • 2 Cup Tomatoes (**15 ounce can of crushed San Marzano Tomatoes, no salt added)
  • 1/2 tsp Salt (adjust to taste)
  • 2 tbsp Olive Oil
  • 1 Cup Mirepoix (I only used one carrot and 1/2 celery, small diced)
  • 1 Egg Plant Or Brinjal (sliced thick, half moons)

Directions

  • 1. Heat oil in a heavy bottom pot. Add half of thyme, oregano, garlic cloves, chili flakes, and pepper corns (if using). Saute for 1 minute to perfume oil, don't let garlic burn.
  • 2. Add potatoes, celery, and carrots with generous pinch of salt, and cook stirring often for 2-3 minutes or until carrots are soft. (fish out garlic cloves at this stage, if prefer subtle garlic flavor) Add crushed tomatoes and continue cooking for 2-3 minute (on medium-high heat) to deepen the flavor of tomatoes. Now, add 3 cups of water (or stock). Bring to rolling boil, cover and simmer on medium-low for 20 minutes or until potatoes are soft.
    Additional Notes:
    If not using potatoes, you can reduce simmering time. Extra time is to ensure potatoes are tender.
  • 3. In last 10 minutes, add in sliced squash, eggplant, and zucchini with remaining thyme and 3-4 basil leaves chopped. Mix well. Continue cooking until veggies are tender to your liking.
  • 4. When done cooking. Fish out thyme sprigs. Taste and adjust salt. Serve over rice or as-is with drizzle of olive oil (optional) and some fresh black pepper and fresh basil leaves. Enjoy!
    Additional Notes:
    Optional - you can finish stew with some cream.
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