This rustic vegetable ragout is humble cooking at its best — chunky eggplant, potatoes, peppers, and carrots seared over high heat, then stewed until meltingly tender in their own juices. Finished with fresh tomatoes and herbs, it’s a one-pan wonder hearty enough for dinner yet light enough for lunch. For more slow-simmered comfort, try our Classic Ratatouille.
Ingredients
- 2 eggplants
- 2–3 potatoes
- 2 bell peppers
- 1 carrot
- 1–2 onions
- Cabbage (optional)
- 3 tomatoes
- Salt and black pepper, to taste
- Fresh herbs
- Vegetable oil
Instructions
- Cut the vegetables into large cubes.
- Heat oil in a large skillet; first sear everything over high heat, then stew covered until done.
- At the end, add the tomatoes, salt, and pepper.
Tips
- Don’t crowd the pan when searing — work in batches so the vegetables brown instead of steam, building the deep caramelized flavor the cooks at Serious Eats swear by for vegetable stews.
- Add the tomatoes at the very end so they stay bright and fresh-tasting instead of cooking down to mush.
- This ragout reheats beautifully and tastes even better the next day. For a heartier take on stewed summer vegetables, try our Ratatouille with Bolognese Sauce.
Nutrition: per 100 g: 132.3 kcal, protein 1.2 g, fat 1.7 g, carbs 9.5 g.