Classic Ratatouille

full of healthy vegetables
Full of healthy vegetables
Share it on your social network:
Or you can just copy and share this url


2 tbsp Olive oil plus more if needed
2 Eggplants chopped into 1-inch chunks
3 Zucchini chopped into 1-inch chunks
3 Bell pepper red or yellow bell peppers chopped into 1-inch chunks
2 Red onion peeled, cut into wedges
4 cloves Garlic finely sliced
½ bunch Basil of fresh basil, stalks finely sliced, leaves picked
Fresh thyme a few sprigs fresh thyme, leaves picked
6 Tomatoes ripe tomatoes roughly chopped
1 (400-g) can Tomatoes plum tomatoes
1 tbsp Balsamic vinegar
Salt to taste
Black pepper to taste
½ Lemon

Nutritional information


Classic Ratatouille


When you want healthy comfort food, make this flavorful Classic Ratatouille. This Provencal-inspired French dish takes full advantage of garden produce like zucchini, eggplants, tomatoes, bell peppers, and onions. It is flavored with garlic, fresh thyme and basil. The end result is a simple, humble stew and a delicious way to enjoy beautiful late-summer vegetables.

This delicious veggie-forward recipe couldn’t be easier to make. First, the vegetables are sautéed in stages, then combined and stewed on the stovetop. Serve garnished with torn basil leaves, freshly grated lemon zest, and crusty French bread on the side. Delish!

To make the Classic Ratatouille, you will need the following ingredients:

Ingridiens for Classic Ratatouille

Steps to make Classic Ratatouille


Sauté eggplants, zucchini, and bell peppers


In a large saucepan over medium heat, heat 2 tablespoons olive oil and add 2 chopped eggplants, 3 chopped zucchini, and 3 chopped red or yellow bell peppers. Sauté for about 5 minutes until softened but not cooked through. Spoon the vegetables into a large bowl.


Sauté onions, garlic, basil, and thyme


To the same saucepan, add 2 wedged red onions, 4 finely sliced cloves garlic, finely sliced basil stalks, and thyme leaves. Add another drizzle of olive oil if needed and cook for 10-15 minutes or until softened and golden.


Return cooked vegetables and add tomatoes


Return the cooked vegetables and stir in 6 roughly chopped tomatoes, 1 (400-g) can plum tomatoes, 1 tablespoon balsamic vinegar, and a pinch each of salt and black pepper.




Mix well, breaking up the tomatoes with a spatula or the back of a spoon, then cover and simmer over a low heat for 30-35 minutes or until reduced and thickened.



Serve garnished with torn basil leaves and freshly grated lemon zest.

This Classic Ratatouille recipe makes a quick and easy dinner your whole family will love. It is delicious, filling and healthy! Let us know if you agree and tag us @cookmerecipes on Instagram because we love seeing what you serve up!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

  • Recipe Reviews:
Vegan Coconut Cake Recipes– Homemade Vegan Coconut Cake–Easy Vegan Coconut Cake
Vegan Coconut Cake
Pasta with Zucchini Recipe-Zucchini Pasta Recipe-Pasta with Zucchini and Chicken
Pasta with Zucchini
Add Review
Add Comment

Recipe Reviews

Average Rating:
Total Reviews: 1

So easy and so delicious! Thanks for sharing!

Write your own review

You can optionally upload your own image along with a review