Ratatouille is a classic French Provençal stewed vegetable dish, originating in Nice. It’s a vibrant and aromatic blend of summer vegetables, slowly simmered to perfection, often served as a side dish or a main course with bread or rice.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Resting Time: 10 minutes
Total Time: 1 hour 10 minutes
Serving: 6


  • 1 large eggplant, cubed
  • 2 medium zucchinis, sliced
  • 2 bell peppers (one red, one yellow), chopped
  • 3 ripe tomatoes, chopped
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 1/4 cup of olive oil
  • 1 teaspoon of fresh thyme, chopped
  • 1 teaspoon of fresh rosemary, chopped
  • Salt and pepper to taste
  • Fresh basil leaves for garnish


  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until softened.
  2. Add eggplant and bell peppers to the pot, cook for about 10 minutes, stirring occasionally.
  3. Stir in zucchini, tomatoes, thyme, and rosemary. Season with salt and pepper. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  4. Remove from heat and let it rest for 10 minutes. The vegetables should be tender but not mushy.
  5. Garnish with fresh basil leaves before serving.


  • For the best flavor, use fresh, seasonal vegetables.
  • Ratatouille can be served hot, room temperature, or cold. It’s often more flavorful the next day.
  • Optional: For a heartier dish, add chickpeas or white beans.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 120 kcal
  • Protein: 2g
  • Carbohydrates: 15g
  • Fat: 7g
  • Fiber: 5g
  • Sodium: 10mg
  • Sugars: 9g

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