Classic Ratatouille

★ 4.8 · Medium

This vegan French vegetable stew layers eggplant, zucchini, and peppers in a fragrant tomato base, slow-simmered until silky and deeply flavorful. It is rustic, colorful, and makes a satisfying main on its own.

25 minPrep Time

45 minCook Time

70 minTotal Time

6 servingsYield

Why You'll Love This

Naturally vegan and gluten-free
A colorful showcase of summer vegetables
Great served hot, cold, or at room temperature

Ingredients

1/3 cupolive oil, divided
1medium eggplant, cut into 3/4-inch cubes
2medium zucchini, cut into 3/4-inch half-moons
1red bell pepper, cut into 1-inch pieces
1yellow bell pepper, cut into 1-inch pieces
1large yellow onion, diced
5 clovesgarlic, minced
1 can (28 oz)crushed tomatoes
2 teaspoonsdried herbes de Provence (or a mix of thyme and oregano)
1bay leaf
1 1/2 teaspoonssalt, plus more to taste
1/2 teaspoonblack pepper
1/4 cupfresh basil leaves, torn, for garnish

Nutrition (estimated per serving)

180Calories

4gProtein

11gFat

19gCarbs

6gFiber

480mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Add the cubed eggplant in a single layer, season with a pinch of salt, and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Transfer to a large bowl.
Add 1 tablespoon more oil to the pot, then add the zucchini and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Transfer to the bowl with the eggplant.
Add 1 tablespoon more oil, then add the bell peppers and cook, stirring, until slightly softened and charred at the edges, 5 minutes. Transfer to the bowl.
Add the remaining oil to the pot along with the diced onion. Cook over medium heat, stirring, until softened and translucent, 5 to 6 minutes.
Add the garlic and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, herbes de Provence, bay leaf, 1 1/2 teaspoons salt, and black pepper. Bring to a simmer.
Return the cooked eggplant, zucchini, and peppers to the pot and stir gently to combine with the tomato sauce.
Reduce the heat to low, cover, and simmer gently, stirring occasionally, for 25 to 30 minutes, until all the vegetables are very tender and the sauce has thickened.
Remove the bay leaf and taste, adjusting salt and pepper as needed.
Let the ratatouille rest for 5 to 10 minutes off the heat before serving; the flavor improves as it sits.
Garnish with torn fresh basil and serve warm or at room temperature, with crusty bread or over rice.

Tips

Cooking each vegetable separately before combining keeps their individual textures intact instead of turning to mush.
Ratatouille tastes even better the next day, so consider making it a day ahead and reheating gently.