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Ratatouille is a traditional French Provencal stewed vegetable dish with eggplant, tomatoes and a variety of other vegetables and seasonings. This recipe is a quick stove-top version.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Cuisine American
Servings 4 people


Ingredients Group 1

  • 1 tbsp extra virgin olive oil
  • 1 tsp black pepper
  • 1/4 cup chopped onion
  • 3 cloves chopped garlic

Ingredients Group 2

  • 2 tomatoes large chopped tomatoes or canned/packaged equivalent ( 2 cups)
  • 1 cup chopped red pepper
  • 1 cup chopped green pepper
  • 1 cup chopped zucchini ( medium)
  • 1 cup eggplant(medium)

Ingredients Group 3

  • 3 leaves whole bay leaves
  • 2 tsp fresh chopped thyme
  • 2 tsp fresh chopped oregano optional
  • 1 tbsp fresh chopped basil


  • Assemble ingredients for this recipe.
  • Heat the olive oil in a large pan, add the black pepper and cook for about 2 minutes to allow the pepper to release its flavor. Reduce the heat to medium, add the chopped onion and garlic and continue cooking uncovered for another 3-5 minutes, stirring often.
  • Add the chopped tomatoes to the mixture.
  • Add the chopped red pepper, green pepper and zucchini. Cook for another 10 minutes, or until the zucchini is tender but not too soft.
  • Chop the eggplant into small cubes. Add the chopped eggplant, bay leaf, thyme and oregano (optional). Reduce the heat if necessary and simmer for 20 minutes, partially covered, stirring frequently.
  • At the last minute stir in some chopped basil and the ratatouille is ready to serve.
  • Garnish each serving with some chopped basil.


This ratatouille is great served on a bed of brown rice, or accompanied by some green or root ( turnip, sweet potato, carrots...) vegetables.
Another serving option that works well is to accompany it with some freshly made whole grain bread.