Best 2 Ratatouille Stew Recipes

Ratatouille stew is a hearty and flavorful dish that can be enjoyed by people of all ages. It is made with a variety of fresh vegetables, such as eggplant, zucchini, bell peppers, and tomatoes, and is typically simmered in a flavorful sauce. Ratatouille stew can be served as a main course or a side dish, and it is also a great way to use up leftover vegetables. With its vibrant colors and delicious flavors, ratatouille stew is a surefire hit at any gathering.

Here are our top 2 tried and tested recipes!

SLOW-COOKER RATATOUILLE BEAN STEW

Slow-Cooker Ratatouille Bean Stew image

Looking for a slow-cooked French dinner? Serve your family this spicy ratatouille bean and veggies stew.

Provided by Betty Crocker Kitchens

Categories Entree

Time 18h45m

Yield 5

Number Of Ingredients 10

Ingredients

1 cup dried chickpeas or garbanzo beans, sorted, rinsed
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (14 oz) chicken broth
1 jar (4.5 oz) sliced mushrooms, drained
1/4 teaspoon salt
1 large zucchini, sliced
1 medium red or green bell pepper, cut into pieces
1 teaspoon Italian seasoning
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained

Steps:

Soak chickpeas in enough water to cover for at least 8 hours. Drain, discarding water.
In 3 1/2- to 4-quart slow cooker, mix chickpeas, onion, garlic, broth, mushrooms and salt.
Cover; cook on Low heat setting 10 to 12 hours.
Stir zucchini, bell pepper, Italian seasoning and tomatoes into stew. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 7 g, TransFat 0 g

RATATOUILLE STEW

Ratatouille Stew image

Provided by Kelsey Nixon

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 yellow onion, diced
1 small eggplant, diced
1 small yellow squash, diced
1 small zucchini, diced
Kosher salt and cracked black pepper
1/2 cup fresh basil leaves, chopped, plus more for garnish
One 15-ounce can diced tomatoes
1 cup low-sodium chicken broth
Garlic Crostini, recipe follows
1/2 French baguette, sliced on an angle
Olive oil, for drizzling
Kosher salt and cracked black pepper
1 clove garlic

Steps:

In a large pot, heat the oil over medium-high heat. Add the garlic and onions and cook, stirring, until the vegetables soften, 3 to 5 minutes. Add the eggplant, yellow squash and zucchini, and season with salt and pepper. Cook, stirring frequently, 5 more minutes. Stir in the basil and cook 1 more minute. Stir in the tomatoes (with their juices) and chicken broth and bring to a boil. Reduce the heat and simmer 10 minutes to allow the flavors to develop. Remove from the heat and cool slightly. Garnish with chopped basil and serve with Garlic Crostini.
Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake just until crispy and golden brown, about 5 minutes. Cool slightly, then each slice with the garlic clove.
Per serving: Calories 361; Total Fat 11 grams; Saturated Fat 2 grams; Protein 13 grams; Total Carbohydrate 56 grams; Sugar: 9 grams; Fiber 8 grams; Cholesterol 0 milligrams; Sodium 924 milligrams

Nutrition Facts : Calories 361, Fat 11 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 13 grams, Sugar 9 grams

Tips:

Choose ripe, flavorful vegetables. This will ensure that your ratatouille has the best possible flavor.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you add too many vegetables to the pan at once, they will steam instead of sautéing.
Cook the vegetables in batches if necessary. If you have a lot of vegetables, you may need to cook them in batches.
Don't stir the vegetables too often. Stirring the vegetables too often will break them up and make them mushy.
Season the vegetables with salt and pepper to taste.

Conclusion:

Ratatouille is a delicious, versatile dish that can be served as a main course or a side dish. It is easy to make and can be tailored to your own tastes. With a little planning and effort, you can make a ratatouille that will impress your family and friends. Experiment with different vegetables and herbs to create your own unique ratatouille recipe.