This is a ratatouille recipe with a twist. It’s actually inspired by an Italian Ciambotta recipe – which is similar to ratatouille, made with vegetables and potatoes simmered in a tomato herb broth but we experimented even more using different flavors and it was amazing! We used our friend Cooking and Love with Luca’s recipe as a starting point and mad eit our own. Watch his youtube video to see the traditional Italian version he prepared.

I love that this is a one-pot recipe. It also keeps well so leftovers are a must. Pair it with a fried or poached egg for a somplete meal or melt some cheese over top and serve it with a slice of your favorite bread.

Recipe Overview:

2 t. olive oil

1 small onion, sliced

One garlic clove, chopped

Fresh ginger 1″ piece, peeled and finely chopped

A large russet potato, peeled and large dice

1/2 C. plum tomatoes, diced

1/2 C. tomato sauce

1 C. water

2 zucchini, ends trimmed, halved and sliced

2 T. cilantro, chopped

1/8 t. oregano

Heat oil in a medium saucepan over medium heat. Add onion and let cook until translucent about 3-4 minutes. Add garlic and ginger and let cook 30 seconds. Then add potatoes, tomatoes, tomato sauce and water, season with salt and let cook covered for about 15-20 minutes until potatoes are just over halfway cooked. Add zucchini and let cook for an additional 15 minutes until the vegetables are tender and stewed together. Then add the cilantro and oregano and season with salt and pepper to taste.

plant based recipe for ratatouille with eggs
recipe topped with a fried egg
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