Vegan Ratatouille

YouTube video

Vegan Ratatouille

Jill Dalton
This Plant Based Ratatouille is a delicious vegetable packed stew that is perfect for any cool fall evening. I based this recipe on a dish from a local restaurant here in the Triangle area that my husband and two daughters absolutely love. Their version of ratatouille is swimming in a delicious tomato sauce which traditional ratatouille usually does not have. We are a family of tomato sauce lovers so we think this combination of rich tomato sauce and hearty vegetables is magical and we hope you all think so too.
5 from 1 vote
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 8 people
Calories 150 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 400°F.
  • Place eggplant and zucchini on a cookie sheet lined with parchment paper
  • Bake for 20 minutes
  • Sauté onions and peppers on medium heat for 10 minutes
  • Cook tomatoes, tomato paste, date mixture, spices, Braggs, wine and garlic for 15 minutes
  • Put eggplant, zucchini, onions and peppers into a large baking dish
  • Pour sauce over eggplant and zucchini and lightly mix
  • Bake for 40 minutes.

Nutrition

Calories: 150kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 440mgPotassium: 1076mgFiber: 8gSugar: 18gVitamin A: 724IUVitamin C: 34mgCalcium: 93mgIron: 3mg

3 thoughts on “Vegan Ratatouille”

  1. thecourageousandbold

    When I have a large recipe like that, I always mix all the vegetables in a large bowl. When they are stirred well together, then I place them in my baking pan.

  2. Thanx so much Jill. Had been looking for recipe using low glycemic ingredients. Remembered your channel. Bingo. This is excellent. Coupled w/ a can of chili beans or bowl of lentils makes filling meal.
    Did not like amt of excess liquid so kept dish in oven over hour to boil it off.
    Got to thinking & did some research. This is all based on Red Gold brand (non GMO / BPO) bought at local Walmart.
    1 – 28 oz whole can diced tomatoes
    35 carbs. 175 calories
    1 – 6 oz can tomato paste
    30 carbs. 150 calories

    Bottom line? Look at the ingredients. Both the same. Tomatoes. The manufacturer has taken out the unwanted water, and at a lower price.
    28 oz diced tomatoes $1.68
    6 oz can tomato paste $0.92

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating