Grab your Paris chef hat and make this easy ratatouille recipe for a low-carb lover’s dream.
Fresh eggplant, zucchini, peppers, and tomatoes are cooked in one pot for a savory, rich, and herbaceous delight.
This tasty and tender vegetable stew goes from the stove to the table in less than an hour.
This is the Best Vegetarian Dish Because…
- it’s based on a traditional ratatouille recipe that is a famous French dish with fresh ingredients and savory flavor.
- this is an easy recipe that is so comforting and aromatic.
- you can serve it hot, warm, or chilled as a side or main dish, or as a quick snack with keto crackers.
- leftover veggies, meat, or cheese can be add to customize and create your own keto French masterpiece.
Ratatouille Ingredients
Vegetables: Eggplant is the base for this recipe. Choose the classic glove eggplant also known as American or Italian eggplant. They have a deep purple hue. Choose a zucchini that is firm and fresh, free of blemishes. Red peppers and onion, add flavor and beautiful color.
Tomatoes: The longer the tomatoes simmer, the richer and thicker the tomato sauce will get. Don’t sub crushed tomatoes for diced. But adding fresh Roma tomatoes to the stew is an option.
Seasonings: Buy or make Italian seasoning, or substitute herbs de Provence. Chopped fresh basil is the perfect finish.
Oil: Using extra virgin olive oil as a garnish and during cooking, adds so much flavor. Don’t skip it because it makes this recipe shine.
Variations
- Yellow squash, also know as yellow zucchini have a mild flavor and could be used in addition to, or in place of green zucchini.
- Aromatic fresh herbs like rosemary leaves, basil, and oregano and fresh thyme make excellent additions for stewed vegetables like ratatouille. A garnish of fresh parsley or crushed black pepper on top also works well.
- Adding a sprinkle of freshly grated Parmesan cheese or crumbled goat cheese on top of this easy stew would enhance its flavors beautifully. Both cheeses add a delightful creaminess and a bit of tang to complement the savory vegetables.
How to Make Ratatouille
- Cook eggplant and set aside.
- To the pot, add onion, garlic, and seasonings and cook.
- Add reserved eggplant, and remaining ingredients (recipe below) except basil.
- At the end, stir in chopped basil and drizzle with extra-virgin olive oil before serving.
Serving Suggestions
Ratatoullie is delicious served alone as a vegetarian or vegan main dish. It can also be served with a simple cucumber radish salad, or a slice of cloud bread to soak up all that savory sauce. Try it over some zucchini linguine, or homemade zoodles. It’s also delicious over roasted cauliflower and is perfect served next to grilled chicken breasts.
What to Do with Leftovers
Ratatouille tastes even better the next day. Keep it in an airtight container in the refrigerator for up to a week. Freeze portions in zippered bags for up to a month. Thaw overnight in the refrigerator before reheating.
Add leftovers to a hearty soup or stew. Experiment by stuffing bell peppers with leftover ratatouille, top each with cheese, and cook them in the oven until slightly charred for a whole new dish.
Super Tasty Low Carb Sides
Did you like this easy Ratatouille recipe? Leave a comment and rating below!
Easy Ratatoulile Recipe
Equipment
Ingredients
- 2 tablespoons olive oil additional for serving
- 1 small eggplant cut into cubes
- ½ teaspoon salt divided, or to taste
- 1 small onion chopped
- 3 cloves garlic minced
- ½ teaspoon Italian seasoning
- 1 medium zucchini chopped
- 1 red bell pepper chopped
- 14 ounce canned diced tomatoes
- 1 tablespoon tomato paste
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ¼ cup fresh basil chopped, for serving
- 2 tablespoons extra-virgin olive oil or to taste, for serving
Instructions
- In a braiser or deep skillet, heat the oil over medium-high heat.
- Toss the eggplant with ½ teaspoon of salt and cook for 3 to 4 minutes or until browned. Set aside.
- To the skillet, add onion, (adding more oil if needed) and cook, stirring frequently for 3 minutes. Add garlic, and Italian seasoning, and cook until fragrant, about 1 minute.
- Stir in the sautéed eggplant, zucchini, bell pepper, canned tomatoes with juices, tomato paste, and ¼ teaspoon each of salt and pepper (or to taste).
- Bring to a low simmer and cook uncovered, stirring occasionally, for 25 to 30 minutes or until most of the liquid has evaporated.
- Remove from the heat and stir in the chopped basil.
- Drizzle with olive oil and serve.
Notes
- Keep leftover ratatouille in an airtight container in the refrigerator for up to a week.
- To freeze, place portions in zippered freezer bags for up to a month.
- Thaw in the refrigerator overnight before reheating.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Easy Ratatouille Recipe
