Ratatouille Recipe
This ratatouille recipe is a vibrant French Provençal vegetable stew made with eggplant, zucchini, peppers, tomatoes, and herbs. Naturally vegan and gluten-free, it’s healthy, hearty, and full of flavor—perfect as a side dish or light main meal.
Ingredients
- 1 large eggplant diced
- 2 medium zucchinis sliced
- 2 bell peppers any color, chopped
- 4 medium ripe tomatoes chopped (or 1 can diced tomatoes, 14 oz)
- 1 large onion finely chopped
- 4 cloves garlic minced
- 4 tbsp olive oil
- 1 tsp fresh thyme or ½ tsp dried thyme
- 1 tsp fresh basil chopped (plus extra for garnish)
- 1 tsp fresh parsley chopped
- Salt & black pepper to taste
Instructions
- Wash and chop all vegetables into even pieces.
- Heat olive oil in a large skillet or pot over medium heat.
- Sauté onion and garlic until fragrant and softened.
- Add eggplant first, letting it absorb oil and soften.
- Stir in zucchini, peppers, and tomatoes.
- Season with salt, pepper, and fresh herbs.
- Cover and simmer for 30–40 minutes, stirring occasionally, until vegetables are tender.
- Taste, adjust seasoning, and garnish with fresh basil before serving.
Notes
Roast vegetables separately before combining for a deeper flavor.
Store leftovers in the fridge up to 4 days; flavors improve overnight.
Freeze for up to 2 months in airtight containers.
Nutrition
Calories: 180kcal
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