Ratatouille Savarin With Tomato Coulis

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Servings: 6 Difficulty: Intermediate
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A vibrant, rustic French vegetable stew featuring tender eggplant, zucchini, and peppers in a rich tomato sauce.
Ratatouille Savarin With Tomato Coulis recipe image
Ratatouille Savarin With Tomato Coulis recipe image
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Ratatouille Savarin With Tomato Coulis

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 56.8

Description

This Ratatouille Savarin is a celebration of summer produce, bringing the classic French flavors of the South of France to your kitchen. The dish features a harmonious blend of Japanese eggplant, zucchini, yellow and red bell peppers, and fennel, all simmered in a savory tomato coulis. The addition of mustard and fennel seeds provides a subtle aromatic depth, while a touch of red pepper flakes adds a gentle warmth. It is a hearty yet light meal that is both vegan and vegetarian, making it perfect for weeknight dinners or as a colorful side dish for family gatherings. With its bright colors and robust flavors, this recipe showcases the natural sweetness of the vegetables without needing heavy creams or cheeses. It is simple enough for beginners but impressive enough for entertaining, offering a satisfying texture and fresh taste that pairs beautifully with crusty bread or a light grain.

Ingredients

Directions

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the chopped fennel bulb and cook for 5 minutes until softened and fragrant.
  3. Stir in the mustard seeds, fennel seeds, and red pepper flakes, cooking for another minute until the seeds pop slightly.
  4. Add the chopped tomatoes and tomato paste, stirring to combine and cooking for 3-4 minutes to deepen the flavor.
  5. Add the cubed Japanese eggplant and chopped bell peppers. Stir to coat in the tomato mixture.
  6. Cover the pot and simmer on low-medium heat for 15 minutes, stirring occasionally, until the eggplant begins to soften.
  7. Add the diced zucchini and continue to simmer covered for another 10-15 minutes until all vegetables are tender but not mushy.
  8. In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry.
  9. Stir the cornstarch slurry into the ratatouille to thicken the sauce slightly. Cook uncovered for 2 more minutes.
  10. Season generously with salt to taste. Remove from heat.
  11. Stir in the chopped cilantro just before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 56.8kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 13.4g5%
Dietary Fiber 6.8g28%
Sugars 7.9g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ratatouille, french, vegetarian, vegan, eggplant, zucchini, bell pepper, tomato coulis, fennel, summer vegetables, stew, healthy dinner, mediterranean, plant-based, rustic, main course, gluten-free, easy dinner
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