Mediterranean vegetable stew (ratatouille with beans)

Mediterranean vegetable stew, also known as ratatouille, is a colourful tomato based vegetable stew which is quick and easy to make.

It is a simple one pot meal made using a combination of fresh Mediterranean vegetables and common pantry ingredients. I have also added beans to transform this traditional ratatouille recipe into a complete vegetarian main course.

And as it is made using only plant based ingredients it is suitable for vegans too.

Vegetarian Mediterranean stew can be prepared and cooked in around 45 minutes making it ideal for busy days and midweek meals. It can also be made ahead of time and popped in the oven to heat through shortly before you are ready to serve.

It is delicious served with either olive bread, focaccia or tear and share rolls, but is surprisingly filling on its own.

For other Mediterranean inspired dishes you may also like to try spinach croquettes, Swiss chard with almonds or tomato and olive bruschetta.

The quantities in this easy ratatouille recipe are sufficient for 2 servings as a main course but can easily be scaled up or down to make whatever quantity you require.

Ratatouille ingredients

• 1 large red onion - red onion adds colour and sweetness to this dish.

• 4 cloves garlic - finely chopped or crushed. Use fresh garlic for this recipe for maximum flavour rather than garlic powder.

• 2 sweet peppers - or use the equivalent quantity of more several different coloured peppers. The peppers add sweetness and a splash of colour to this dish. Choose a mixture of colours such as red, green and either yellow or orange.

• 1 courgette - also known as zucchini. I prefer to use a small to medium sized courgette so there is more green skin to add more colour. Either slice or cut into chunks depending on the size of the courgette and your preference.

• 4 slices aubergine - also known as eggplant. This will add to the variety of textures in your vegetable stew.

• A handful of mushrooms - these will add texture and a contrast to the more colourful vegetables.

• About 5 sprigs fresh rosemary - use fresh rosemary rather than dried rosemary for maximum flavour.

• A handful of fresh basil leaves - ideally use fresh basil rather than dried basil to add a fragrant aroma. Save a few leaves to add as a garnish when you serve your homemade ratatouille.

• 2 teaspoons dried oregano - use either dried oregano or fresh oregano.

• One 400g tin cannellini beans - drained and rinsed. You could substitute other types of firm beans such as white kidney beans, pinto beans, edamame beans or broad beans.

• One 400g tin chopped tomatoes - chopped tinned tomatoes are ideal for this recipe. If you have a glut of fresh tomatoes and wish to use these then roughly chop before adding to the other ingredients. If using fresh tomatoes you may need to add more tomato purée to thicken the tomato sauce.

• 2 tablespoons tomato purée - use a double concentrate tomato purée for fullness of flavour and to thicken the tomato sauce.

• Dash of olive oil - ideally use extra virgin olive oil (EVOO) for maximum Mediterranean flavour.

Equipment needed

• Chopping board
• Sharp knife
• Garlic press (optional)
• Medium sized roasting tin
• Teaspoon
• Tablespoon
• Can opener
• Sieve
• Stirring spoon

How to make ratatouille

Slice the onions, finely chop or crush the garlic, cut the peppers into chunks, slice or chop the courgettes, slice the aubergine, chop the mushrooms and finely chop the rosemary.

Heat the oil in a medium sized roasting tin. Roast the onion, garlic and peppers until they start to soften. Add the courgette, aubergine and mushrooms and roast until soft. Add the tin of tomatoes, tomato purée, beans, basil, rosemary and oregano, season and stir.

How to cook ratatouille

Cook uncovered in the centre of the oven at gas mark 5, 190^oC, for around 10 minutes or until heated through.

For an Aga, place the roasting tin on the grid shelf on the floor of the roasting oven. If necessary, once cooked the ratatouille can be covered and kept in the oven at a low temperature until ready to serve.

How to serve

Your Mediterranean vegetable stew is a complete meal and can be enjoyed on it's own but you could:

• Garnish with fresh herbs such as basil, parsley or coriander (cilantro).
• Serve alongside green salad leaves such as spinach, rocket or lambs lettuce.
• Ratatouille also goes well with quinoa salad or rice.
• Enjoy with a side of homemade focaccia or homemade olive bread.
• Mediterranean vegetable stew also makes a tasty filling for jacket potatoes to serve as a quick lunch.
• If you are feeling hungry you could add a little soup pasta to make it more filling.

How to store

• Ratatouille can be stored in the fridge for up to two days.
• It can also be frozen and used within one month. Defrost at room temperature before reheating.

Variations

Mediterranean vegetable stew is a versatile recipe. You can easily switch ingredients depending on your preference and what you have in your kitchen. You can use more of one ingredient, less of another or make substitutions to personalise your meal.

• Other vegetables could be added such as celery, leeks or artichokes.
• Add a few pitted olives for extra flavour.
• Spice up your ratatouille with chilli, either fresh or dried.
• Try other herbs such as Provençal herbs.
• If you don't have tomatoes you could substitute a jar of ready made or homemade tomato sauce.

Tips

1. Be careful not to overcook the stew or the the vegetables will become soft and lose their texture.
2. Ratatouille can be covered and kept in the oven at a low temperature until you are ready to serve.
3. This vegetable stew is ideal for making in large quantities to freeze in individual portions to make your own ready meals.
4. If you have a good supply of fresh tomatoes then these could be used instead of tinned tomatoes, but you may need to add a little extra tomato purée to thicken the sauce.

Other vegetarian meal ideas

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