Easy One-Pot Italian Ratatouille (Stovetop)
This fresh vegetable ratatouille is mouth-wateringly delicious and so easy to make on the stovetop! This healthy ratatouille is bursting with vegetables and flavor and only needs ONE pan (or pot) on the stovetop!
Servings: 4 people
Calories: 211kcal
Ingredients
- 2 tablespoon Extra virgin olive oil
- 2 Yellow/Brown onions (medium) finely chopped
- 3 Celery sticks chopped
- 1 Carrot (medium/large) chopped
- 1 Red bell pepper chopped
- 8 Garlic cloves crushed or minced, use less for a milder taste
- 1 Red jalapeño pepper or chilli
- 1 Zucchini/courgette chopped
- 1 small aubergine/eggplant optional
- ½ teaspoon Oregano ½ tsp
- ½ teaspoon Salt to taste ½ teaspoon (plus more to taste)
- 680 g Tomato Passata (also known as tomato puree if you are in the US)
- 1-2 fresh basil leaves Basil (fresh) for garnish
Instructions
- Heat oil in pan, add garlic and cook on medium heat for 1-2 mins, stirring intermittently.
- Stir in the onions and cook for 30 seconds. Add the celery and cook for another 2-3 minutes, until soft and onions become slightly translucent. Stir in the carrots, cover with lid and cook for 4-5 mins on low-medium heat.
- Add the peppers, courgette/zucchini, aubergine (if using) and red chilli/jalapeño pepper. Cover and cook on medium heat for 2 mins, stirring intermittently.
- Add oregano and salt and stir to season all vegetables. Cover and cook for another 8-10 mins, stirring every 2-3 minutes. You’ll notice water coming out of the vegetables, continue to mix and cook, this allows the flavors to be released.
- Stir in the passata. Cover and cook for 10 minutes on low-medium heat, allowing the sauce to slowly boil. Once cooked, switch off heat. Serve, garnish with fresh basil and/or cheddar cheese (optional) and enjoy!
Notes
- Avoid overcooking – it is important to avoid overcooking the garlic, onions, vegetables and tomato sauce, the vegetables are added in different stages (the celery and carrot first, followed by the bell peppers, courgettes and aubergines) this is to allow each vegetable to cook in enough time and avoid overcooking the softer vegetables. The tomato sauce is added at the end, once the vegetables are nearly cooked – to avoid overcooking the sauce. This helps create the perfect tasting ratatouille.
- Cover and cook – during many stages of this recipe, the pan is covered to cook the vegetables and sauce, this allows the flavors to be released and to retain the moisture.
- Aubergine/eggplant – Once you dice the aubergine/eggplant, I recommend adding the chopped ingredient in a bowl of cool water whilst cooking the dish, this prevents the vegetable from darkening and keeps it fresh.
- Serving this ratatouille: You can serve this ratatouille with grated cheddar cheese and fresh bread as a side, or add to a crusty baguette/slices of bread as a sandwich filler. Ratatouille can be served with rosemary potatoes. Alternatively, you can turn this into a ratatouille spaghetti (my favourite!) or serve with rice.
- Storage tips: if you wish to make in advance, transfer the ratatouille in an airtight container and refrigerate once cool (for up to 1 day).
Nutrition
Calories: 211kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 362mg | Potassium: 1375mg | Fiber: 9g | Sugar: 10g | Vitamin A: 4528IU | Vitamin C: 79mg | Calcium: 85mg | Folate: 85µg | Iron: 4mg | Zinc: 1mg