Can you add protein to ratatouille?

Yep! I add chickpeas to this homemade ratatouille recipe, and I also serve it with grains, pasta or bread, which also adds some plant-based protein. You could add white beans, lentils, other legumes, parmesan (for serving), or even chicken!

How do I keep the veggies from getting mushy?

This can be prevented by staggering the cook times! Cook eggplant first, then zucchini, then the rest of the veggies. Once you add the eggplant and zucchini back in to simmer with the rest of the stew, everything will cook more evenly and not get overdone.

How long does leftover ratatouille last? Can you freeze it?

Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. If desired, you can freeze in portions (in smaller containers) to take out for single serving lunches or dinners!

One Pot Easy Ratatouille with Chickpeas (Cozy Weeknight Dinner!)

Description

Easy one pot ratatouille with chickpeas and sun-dried tomatoes! This nourishing dinner is made with seasonal ingredients and comes together easily on weeknights with minimal clean-up. Perfect for late summer and back-to-school dinners!

Ingredients

Units Scale

3 cups cubed eggplant (about 1 medium eggplant)
1 teaspoon salt, divided
2 tablespoons extra virgin olive oil, divided
3 cups cubed zucchini (about 2-3 medium zucchini)
1 small yellow onion, diced
1 red bell pepper, diced
2-3 cups chopped tomatoes (or halved cherry tomatoes)
1/2 cup chopped sun-dried tomatoes, slightly drained
2 garlic cloves, minced
1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
A few sprigs of fresh thyme (or 1 teaspoon dried)
1/2 teaspoon pepper
Bread, pasta, or grains of choice for serving

Cook Mode Prevent your screen from going dark

Instructions

Strain eggplant. Place the eggplant cubes in a colander or strainer and sprinkle evenly with 1/2 teaspoon of the salt. Set aside for 15-20 minutes while you chop the other veggies.
Sauté eggplant. Preheat a large pot or dutch oven over medium heat with 1 tablespoon of the extra virgin olive oil. Add eggplant and sauté until softened, 7-8 minutes. Transfer the eggplant to a separate large bowl and set aside.
Sauté zucchini. Add 1/2 tablespoon more of the olive oil, and add the zucchini to the pot. Sauté until just softened and bright green, about 5-6 minutes. Add a pinch of salt and transfer to the bowl with the eggplant.
Sauté remaining veggies. Add the rest of the olive oil to the pot, followed by onions, tomatoes, garlic, and sun-dried tomatoes. Sauté until softened and tomatoes are bursting and releasing their juices (feel free to smoosh them with the back of a spoon as they burst!), about 8 minutes. Add another pinch of salt.
Simmer. Add the zucchini and eggplant back to the pot along with the chickpeas, the rest of the salt, pepper, and fresh thyme. Stir everything together to incorporate, and increase heat slightly to bring to a simmer. Reduce to a low-medium heat to simmer, partially covered (let some steam escape), for 15-20 more minutes. Taste and add more salt or pepper if needed. Serve with the best sourdough bread or dinner rolls you can find, pasta, or grains of choice!

Equipment

Dutch Oven

Buy Now →

Notes

Grains & pasta. If you do serve this ratatouille with grains, check the timing on the grain first so that you know when to start it. Pasta, quinoa, and some quicker-cooking grains can be made while the ratatouille simmers (last 15-20 minutes). Some brown rice varieties, whole grain farro, oat groats, and wheat berries take closer to 30-40 minutes, so you can start those at the beginning.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Stew, dinner
Method: One pot, stovetop
Cuisine: French

Nutrition

Serving Size: ~2 cups
Calories: 243
Sugar: 7.4 g
Sodium: 923.2 mg
Fat: 11.5 g
Carbohydrates: 30.5 g
Fiber: 10 g
Protein: 8.5 g
Cholesterol: 0 mg