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–+ servings

Simple Ratatouille Recipe (Keto, Low Carb, Vegan)

Jenni Cole
A simple ratatouille recipe on the stovetop that just has you chop and simmer the vegetables at different stages. Ratatouille is a hearty French vegetable stew that's also vegan, vegetarian, paleo, low carb, and gluten-free.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine French
Servings 6 servings
Calories 139 kcal

Equipment

Ingredients
  

  • 1 eggplant 1 lb weight
  • 1 lb zucchini about 2 medium
  • ½ large red onion
  • 1 red bell pepper
  • 3-5 tomatoes depending on size (2 lbs)
  • 3 Tbsp+ olive oil
  • 1 Bay leaf
  • 1 ½ tablespoon tomato paste
  • 1 ½ teaspoon Herbs de Provence
  • Pinch of sweetener optional
  • Sea salt to taste
  • ½ teaspoon ground black pepper
  • ¼ + cup chopped fresh basil

Instructions
 

  • Heat 2-3 tablespoon olive oil over medium heat in a large nonstick skillet.
  • Cut eggplant into ½” pieces. Add to a nonstick pan, sprinkle with salt and cook until lightly golden and soft, for about 10 minutes. Keep stirring periodically while you keep prepping the other ingredients so that the eggplant doesn’t get too brown on the bottom. Remove the eggplant to another dish and set aside for now.
  • Cut the 1 lb zucchini into ½” or smaller pieces. Add another tablespoon of olive oil to the pan if needed. Add the diced zucchini and sprinkle with salt. Cook the zucchini for about 3-4 minutes until crisp-tender. Remove the zucchini and add to the eggplant.
  • Dice the onion and red pepper and add to the large non-stick skillet. Sprinkle with a little more salt and cook for 5 mins on medium heat until the onions are translucent and soften.
  • Add the garlic cloves and cook one more minute.
  • Add the tomatoes along with their juice and bring to a simmer on medium heat.
  • Add 1.5 tablespoon tomato paste, a pinch of sweetener (like sugar or stevia for low carb), 1.5 teaspoon herbs de Provence, and ½ teaspoon black pepper. Continue cooking on medium for about 10 minutes until the tomatoes are cooked through and broken down into a sauce.
  • Add the zucchini and eggplant back to the pan. Add ¼ cup chopped fresh basil. Simmer on medium-low until all the vegetables are cooked through and the flavors are blended; about 10 more minutes. Adjust seasonings and add more salt and pepper, if needed.
  • Serve with a drizzle of olive oil and chopped fresh basil, if desired. Fresh parmesan would be another great garnish!

Notes

To keep the carbs down skip adding sweetener or use a pinch of keto-approved sweeteners like monk fruit or erythritol.
To reduce the carbs even more cut the onion in half, it's the highest carb vegetable in the recipe.
Ratatouille is often served as a vegan main dish recipe but due to the carbs for those following a low carb or keto health plan, we suggest that the low carb ratatouille recipe be served as a side dish instead along with protein like chicken, beef, pork chops, or Italian sausage.

Nutrition

Serving: 1gCalories: 139kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 109mgFiber: 5gSugar: 4g
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