Chunky Ratatouille Stew Recipes

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CHUNKY RATATOUILLE STEW



Chunky Ratatouille Stew image

Make and share this Chunky Ratatouille Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 large onion, chopped
1 cup chopped green bell pepper
1 -1 1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups small whole fresh mushrooms, stems removed
2 cups peeled and chopped eggplants
1 cup chopped zucchini
2 cups beef broth
2 tablespoons dry red wine
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon chopped fresh basil
salt and pepper
2/3 cup shredded provolone cheese

Steps:

  • In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.
  • Add in the mushrooms, eggplant, and zucchini; stir.
  • Add the beef broth and wine; bring the mixture to boiling; reduce heat.
  • Simmer, covered, for 8-10 minutes or until vegetables are tender.
  • Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.
  • Ladle stew into individual bowls; sprinkle with provolone cheese.

Nutrition Facts : Calories 193.7, Fat 10.1, SaturatedFat 4.3, Cholesterol 15.6, Sodium 710.7, Carbohydrate 17.4, Fiber 4.7, Sugar 8.6, Protein 10

RATATOUILLE STEW



Ratatouille Stew image

Provided by Kelsey Nixon

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

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

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