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  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4
  • Diet: Vegan


This ratatouille is packed with summer veggies and plenty of flavor. It’s super easy to make and perfect for a weeknight dinner. 


  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 4 Cloves Garlic (Crushed)
  • 3 cups (246g) Eggplant (Chopped)
  • 2 cups (270g) Zucchini (Sliced)
  • 1 Medium Red Bell Pepper (Chopped)
  • 1 Medium Yellow Bell Pepper (Chopped)
  • 3 cups (450g) Cherry Tomatoes (Halved)
  • 1 tsp Dried Oregano
  • 1/8 tsp Red Pepper Flakes
  • 1 tsp Sea Salt
  • 1 tsp Ground Black Pepper
  • 1/4 cup Fresh Basil (Chopped)


  1. Add the olive oil to a pot along with the chopped onion and sauté until the onions are softened.
  2. Add crushed garlic and sauté until lightly browned. 
  3. Add the chopped eggplant, sliced zucchini, chopped bell peppers, cherry tomatoes, dried oregano, red pepper flakes, sea salt and ground black pepper and toss everything together.
  4. Cover the pot and simmer at medium heat for around 35 minutes until the veggies are soft and cooked. Give it a stir occasionally, but stir gently so that the vegetables don’t break up. 
  5. When the veggies are soft and cooked, stir in the fresh chopped basil until it’s just wilted. 
  6. Serve as a stew topped with a sprinkle of ground black pepper and dried oregano with some toasted bread on the side for dipping. 


*This is a great make ahead option as it tastes even better the next day. It can be reheated on the stove or in the microwave. 

*Leftovers will keep very well in the fridge for 3-4 days and it’s also freezer friendly if you’d like to freeze it. 

  • Category: Entree, Savory, Side, Gluten-Free
  • Method: Stovetop
  • Cuisine: French


  • Serving Size: 1 Serve (of 4)
  • Calories: 140
  • Sugar: 10.8g
  • Sodium: 600mg
  • Fat: 7.5g
  • Saturated Fat: 1.1g
  • Carbohydrates: 17.9g
  • Fiber: 5.5g
  • Protein: 3.6g

Keywords: ratatouille, ratatouille recipe