Rich and Hearty Veggie Stew

When you want to eat healthy, but don’t want to crunch away on raw veggies and salads, make a big batch of ratatouille.  It’s an all-veggie stew that’s so satisfying, you won’t believe its low-cal.  Even carnivores will love this ratatouille recipe, it’s that hearty and comforting.

Rich and Hearty Veggie Stew

 

Print

Cook time

45 mins

Total time

45 mins

 

Ingredients

• 1 eggplant
• 1 large onion (any color)
• 2 red, orange, or yellow bell peppers
• 2 zucchini
• 2 yellow squash (the yellow zucchini)
• 1 28-oz can diced tomatoes
• Large handful basil leaves
• ½ cup chopped Kalamata olives
• 3 Tbsp good balsamic vinegar
• ½ cup crumbled feta cheese
• Extra virgin olive oil
• Salt & pepper

Instructions

1. Cut the eggplant into ½-inch cubes. Heat a large skillet over medium heat, add a generous drizzle of olive oil, and add the eggplant to the pan. Sprinkle with salt & pepper, then saute for 5-8 minutes or until eggplant softens.
2. Meanwhile, cut the onion, bell pepper, and zucchini into ½-inch pieces. When the eggplant is soft, remove to a large bowl. Add more olive oil to the pan along with the onion and bell pepper. Saute until soft, another 5-8 minutes.
3. Remove to the bowl with the eggplant, then saute the zucchini & squash about 5 minutes with salt & pepper. Add the whole can of tomatoes to the zucchini and cook a few more minutes.
4. Return the eggplant, peppers, and onions to the pan, then add the vinegar, olives, and basil leaves and stir to combine.
5. Serve hot, with crumbled feta cheese (and toasted sliced almonds if you want) on top.

Notes

Want to add more protein to your meal? Add some rinsed and drained white beans to the ratatouille, or chicken breast chunks.

3.5.3251