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Ratatouille Vegetable Stew

This one-pot vegetarian stew (a French classic) is an easy way to make the most of late summer produce. Transform the leftovers into a simple soup for lunch.

Serves 8
Ready in 52 mins
Prep time 10 mins
Cooking time 42 mins
178 calories per serving


> 6 tbsp olive oil, divided
> 2 lbs eggplant, cut into 1/2-inch dice
> 2 medium onions, chopped
> 5 cloves garlic, finely chopped
> 2 tsp fresh thyme leaves
> 2 medium bell peppers, seeded and cut into 1/2-inch pieces
> 2 lbs ripe tomatoes, chopped
> 1 tbsp red wine vinegar
> 2 lbs zucchini and/or summer squash, cut into 1/2-inch pieces
> 1/2 cup fresh basil leaves
> Baguette, for serving


In a wide-bottomed Dutch oven or large pot, heat 3 tbsp oil on medium-high. Add the eggplant and onions. Season with salt. Cook 7–8 min., stirring occasionally, until onions become translucent and eggplant begins to brown. Add the garlic and thyme and cook 2 min., stirring constantly.
To pot, add remaining 3 tbsp oil, peppers, and tomatoes. Season with salt. Cook 10–12 min., stirring often, until tomatoes begin to break down.
Stir in the vinegar and squash. Bring to a simmer, cover, and reduce heat to medium-low. Cook 15–20 min., stirring constantly, until vegetables are tender.
While vegetables cook, finely chop the basil. Season the vegetables with salt and pepper to taste. Garnish with basil and serve with the baguette.


Summer Vegetable Soup
To serve as another meal for 4, reserve 2½ cups vegetable mixture. In a large pot, combine vegetable mixture; 1 (15.5 oz) can cannellini (white) beans, rinsed and drained; 1 quart vegetable broth; and 2 cups water. Bring to a boil, reduce heat, and simmer 5 min. Season with salt and pepper to taste.

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