Ratatouille

Ratatouille is a celebration of vegetables cooked slowly and simply. Eggplant, zucchini, peppers, and tomatoes simmer together until tender and fragrant, creating a dish that’s rustic, comforting, and deeply flavorful. It’s perfect on its own, with bread, or served alongside grains.

This is Let’s Veg comfort with classic French roots.

Olivia

Ratatouille

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Classic ratatouille made with eggplant, zucchini, peppers, and tomatoes. A timeless Let’s Veg recipe perfect for hearty vegetarian meals.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Salad, Side Dish, Snack

Cuisine: French

Calories: 92

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 medium eggplant diced
• 1 zucchini sliced
• 1 red bell pepper chopped
• 1 can 14–15 oz diced tomatoes or 2 cups fresh tomatoes
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt to taste
• Black pepper to taste
• Fresh herbs basil or parsley, chopped (optional)

Equipment

Frying Pan

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Frying Pan

Cooking Instructions

 

1. Heat olive oil in a large pan or pot over medium heat.
2. Add onion and cook for 5 minutes until soft.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add eggplant and cook for 8-10 minutes, stirring occasionally, until softened.
5. Stir in zucchini and bell pepper; cook for 5 minutes.
6. Add tomatoes, thyme, basil, salt, and pepper.
7. Reduce heat and simmer for 20-25 minutes, until vegetables are tender and sauce thickens.
8. Taste and adjust seasoning.
9. Finish with fresh herbs if using and serve warm.

Nutrition

Calories: 92kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 13mgPotassium: 467mgFiber: 4gSugar: 7gVitamin A: 792IUVitamin C: 41mgCalcium: 48mgIron: 1mg

Notes

Tastes even better the next day

Serve with crusty bread or over polenta

Add olives for a Provençal twist

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