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Romesco Ratatouille

At some point, you'll start to uncover our affection for adding dried fruit to savory dishes. Golden raisins are a super pop of sweet, earthy flavor, and plump up in the heat of the simmering stew. Serve over couscous and make sure to get all the caramelized goodness out of the pan and onto your plates!

Chef Tip: Cooking the eggplant on its own, before adding it back into the other vegetables, helps it hold its shape and also prevents the dish from getting mushy. Unless that's what you want, no judgment!


  • Olive oil

  • 2 medium eggplant, cut into bite-sized pieces

  • Salt

  • 4 zucchini, cut into bite-sized pieces

  • 1 bunch of dinosaur kale, de-stemmed, chiffonaded

  • 2 sweet peppers, cut into strips

  • 1 pint of baby tomatoes, halved

  • ½ cup golden raisins

  • Haven's Kitchen Red Pepper Romesco sauce



Heat a dutch oven or heavy skillet over high heat. Add a glug of olive oil and then the eggplant and a pinch of salt. Cook for about 7 minutes to soften and start to crisp a bit. Remove from the pot and set aside


In the same pot, add another glug of oil, then the zucchini plus a pinch of salt, and cook for about 4 minutes, until it's starting to get tender. Add the kale, peppers, tomatoes, raisins, and about ¼ pouch of Romesco


Stir and cook for a few minutes, until the kale is bright green. Add back in the eggplant and cook for another few minutes to coat with sauce

Red Pepper Romesco

A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…

This recipe is also great with our Herby Chimichurri sauce.

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Romesco Ceci Bean Soup

This Romesco Ceci Bean Soup is simple, yet flavorful. A hearty broth featuring beans and pasta that comes together in one-pot, in just 20 minutes,…
This Romesco Ceci Bean Soup is simple, yet flavorful. A hearty broth featuring beans and pasta that comes…
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