Easy Ratatouille Recipe
This rustic French stew melds sautéed eggplant, zucchini, bell peppers, tomatoes and garlic with herbs into a rich, silky dish. It’s a simple yet comforting way to enjoy seasonal vegetables any time of year.
Servings: 4 people
Ingredients
- 3 tbsp olive oil
- 1 onion diced ¼-inch (around 0.5 cm).
- 6 garlic cloved minced
- 2 tomatoes diced ½-inch to ¾-inch (1.5 cm)
- 1 eggplant diced ½-inch to ¾-inch (1.5 cm)
- 2 zucchini diced ½-inch to ¾-inch (1.5 cm)
- 1 green bell pepper seeded & diced ½-inch to ¾-inch (1.5 cm)
- 1 red bell pepper seeded & diced ½-inch to ¾-inch (1.5 cm)
- 1 sweet green chili pepper diced ½-inch to ¾-inch (1.5 cm)
- ⅔ cup vegetable stock
- 4 springs fresh thyme
- 10 basil leaves
- 1 pinch Salt to taste
- 1 pinch Pepper to taste
- 1 pinch Cayenne pepper to taste
Instructions
- Heat about 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Cook the onions until soft and translucent, about 5-7 minutes. Add the garlic and cook for just one more minute until fragrant. Remove onions and garlic and set aside in a large glass bowl.
- Add another 1 tablespoon of oil and cook the eggplant until golden on all sides, remove and set aside with the onion and garlic. Repeat this process for the zucchini and tomatoes separately, adding in a little oil each time, then set it aside with the cooked eggplant, onion and garlic.
- Add the remaining oil, then sauté the bell peppers and chili until tender. Remove and set aside with the other cooked vegetables.
- Stir in the vegetable stock to the empty pot or dutch oven, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Return all the cooked vegetables to the pot. Add the fresh thyme springs, salt, pepper, and a pinch of cayenne.
- Reduce the heat to low, cover, and let it gently simmer for at least 20 minutes for the flavours to meld together.
- Turn off the heat, remove the thyme springs, and stir in the fresh basil leaves just before serving. Adjust seasoning to taste.
Notes
Tips on how to make the perfect easy ratatouille
Every good cook has a few tricks up their sleeve. These are mine for getting the most out of this vegetable‑packed dish:
- Make it ahead: Ratatouille tastes even better the next day. Store leftovers in an airtight container and refrigerate for up to 4–5 days. Just note that the vegetables soften slightly as they sit.
- Freeze for later: Once cooled, spoon the stew into freezer‑safe containers. It will keep for up to three months. To serve, thaw in the refrigerator overnight and reheat gently in the microwave, oven, or on the stovetop.
- Prep smart: You can make the sauce and dressing ahead, but avoid slicing the vegetables until you’re ready to cook—eggplant oxidises and browns quickly.
- Healthy & flexible: This dish is naturally vegetarian, dairy‑free, and gluten‑free. It’s also rich in fibre, potassium and vitamins A, C and K. Feel free to adjust the seasoning and swap in seasonal produce; ratatouille is wonderfully forgiving.
Nutrition
Calories: 198kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 180mg | Potassium: 678mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1406IU | Vitamin C: 84mg | Calcium: 39mg | Iron: 1mg