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
- Eggplant – hearty base that absorbs flavors
- Zucchini – adds lightness and tender texture
- Bell Peppers – sweet and colorful
- Tomatoes – juicy and tangy create the sauce base
- Onion – savory flavor foundation
- Garlic – boosts aroma and depth
- Olive Oil – for richness and cooking
- Fresh Herbs thyme, basil, parsley – aromatic finishing touch
- Salt & Black Pepper – seasoning
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.