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Colorful Ratatouille dish with layers of sliced vegetables including zucchini, eggplant, and bell peppers.
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Ratatouille Recipe

Discover how to make ratatouille recipe, a flavorful French vegetable stew! Perfect for vegetarians, vegans, and gluten-free diets."
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: French, Mediterranean
Keyword: Healthy Dinner, Ratatouille, Vegetable Stew
Servings: 6 people
Calories: 150kcal
Author: DOPAMINE RECIPES

Ingredients

Eggplant

  • 1 medium
  • Look for firm glossy eggplants. They add a meaty texture and soak up flavors well.

Zucchini

  • 2 medium
  • Fresh zucchini should feel heavy and have bright green skin. It adds sweetness and balance.

Yellow Squash

  • 1 medium
  • This adds color and a buttery flavor complementing the zucchini and eggplant.

Red Bell Pepper

  • 1 large
  • Sweet and vibrant it adds natural sweetness and vitamins.

Roma Tomatoes

  • 4-5
  • These are less watery and have a strong tomato flavor helping create a rich sauce.

Yellow Onion

  • 1 large
  • Onions are the flavor base. Yellow onions are slightly sweet and caramelize well.

Garlic

  • 4 cloves
  • Fresh garlic gives ratatouille its savory aroma.

Olive Oil

  • 3-4 tablespoons
  • Use good-quality extra virgin olive oil for flavor and even cooking.

Fresh Herbs

  • A mix of fresh basil thyme, and a bay leaf adds a fragrant, earthy note.

Instructions

Prep Your Veggies:

  • Wash and dry all veggies.
  • Dice the eggplant, zucchini, yellow squash, and red bell pepper.
  • Chop the onion and mince the garlic,this ensures even cooking and blending.

Sauté the Aromatics:

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the chopped onion and sauté for 3-4 minutes until translucent.
  • Stir in the minced garlic and cook for another minute until fragrant,this step builds the rich flavor base.

Cook the Veggies:

  • Add the diced eggplant and cook for 5-6 minutes.
  • Add the zucchini, yellow squash, and red bell pepper.
  • Season with salt, pepper, and a pinch of thyme. The veggies will soften and release their juices.

Simmer with Tomatoes:

  • Once the veggies are tender, add the chopped Roma tomatoes and bay leaf.
  • Reduce the heat to low and simmer for 20-25 minutes. The tomatoes will break down, creating a rich sauce. Stir occasionally to prevent sticking.

Finish with Fresh Herbs:

  • Remove the skillet from heat and discard the bay leaf.
  • Stir in a handful of freshly chopped basil.
  • Drizzle with a little extra olive oil for a glossy finish. Your ratatouille is ready to serve!

Notes

Nutrition Information (per serving)
  • Calories:150 kcal
  • Fat:8g (Saturated Fat: 1g)
  • Protein:4g
  • Carbohydrates:18g (Fiber: 6g, Sugar: 10g)
  • Sodium:300mg
  • Vitamin C:60% DV
  • Iron:10% DV