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Close up bird's eye view of a bright blue plate of fresh summer veggie ratatouille


  • Author: Vicky & Ruth
  • Total Time: 55 minutes
  • Yield: 7 cups - 4 servings 1x
  • Diet: Vegan


Even though ratatouille tastes best in the summer with the abundance of eggplant, zucchini, and tomatoes, it can be made and enjoyed all year long. In this ratatouille recipe we used green zucchini, yellow squash, eggplant, red peppers, onions, garlic and fresh tomatoes for an insanely delicious meal! Pro tip: use canned tomatoes for a wintertime ratatouille. Delicious and comforting! A sprinkling of savory herbs completes this classic French dish.


Units Scale
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced or grated
  • 2 tbsp tomato paste
  • 1 tsp of salt, divided
  • 1/8 tsp of pepper
  • 1 medium-sized eggplant ( 1 lb, 5 oz), diced into 1" pieces (about 6 cups diced)
  • 2 large zucchini or yellow squash or a combination of both (2 lbs), diced into 2" pieces (about 6 cups diced)
  • 1 large red, yellow or orange bell pepper, diced into 1" pieces (about 2 cups diced)
  • 2 tsp Herbes de Provence or a combination of thyme and oregano
  • 1/2 tsp red pepper flakes or Aleppo pepper (optional, if you like some heat). Add more or less to taste.
  • 1 lb fresh tomatoes, chopped (in the winter you can use canned diced or canned whole tomatoes)


  1. Heat the olive oil in a large deep skillet with a lid. Add the onion and garlic and saute over medium-high for 2-3 minutes
  2. Add the tomato paste, 1/2 teaspoon of the salt and pepper. Mix well and cook for an additional 2-3 minutes
  3. Add the eggplant, mix well and cook for 2 minutes, then add 1/2 cup of water. When the water cooks out, add another 1/2 cup of water and let it cook for 2 minutes. (Don't skip this step, this will ensure that the eggplant cooks all the way through)
  4. Add the zucchini/squash and  bell pepper,  the remaining 1/2 teaspoon of salt, Herbes de Provence and red pepper flakes or Aleppo pepper and continue cooking for 5-6 minutes
  5. Add fresh or canned tomatoes bring to a boil, reduce the heat, and simmer covered for 30 minutes, or until the veggies are cooked to your liking (see Note 1). 
  6. The veggie may release a lot of liquid, you can cook them uncovered to help the liquid evaporate.


  1. If you want distinct pieced of vegetables, a 30 minute cooking time should be fine.  If you prefer a creamier more stew-like consistency where the veggies melt into each other, cook the ratatouille longer.
  • Prep Time: 15
  • Cook Time: 40
  • Category: Dinner
  • Method: stovetop
  • Cuisine: French


  • Serving Size: 1 3/4 cup
  • Calories: 188
  • Sugar: 17
  • Sodium: 612
  • Fat: 8.3
  • Saturated Fat: 1.3
  • Unsaturated Fat: 6.3
  • Trans Fat: 0
  • Carbohydrates: 27
  • Fiber: 9.5
  • Protein: 5.9
  • Cholesterol: 0

Keywords: how to make ratatouille, what is ratatouille, ratatouille

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