Name: Classic French Ratatouille
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
Ingredients: 1 medium eggplant, diced; 1 medium zucchini, sliced; 1 bell pepper (red or yellow), chopped; 1 onion, diced; 2 cloves garlic, minced; 2 cups ripe tomatoes, chopped (or 1 can diced tomatoes); 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons olive oil; Fresh basil leaves, for garnish

Description

A colorful, hearty French vegetable stew made with eggplant, zucchini, bell peppers, onions, and tomatoes simmered in a fragrant tomato-herb sauce. This Classic French Ratatouille is simple, elegant, and bursting with Mediterranean flavor — perfect as a main dish or side.

Ingredients

1 medium eggplant, diced

1 medium zucchini, sliced

1 bell pepper (red or yellow), chopped

1 onion, diced

2 cloves garlic, minced

2 cups ripe tomatoes, chopped (or 1 can diced tomatoes)

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons olive oil

Fresh basil leaves, for garnish

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Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat.
Add diced onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
Add chopped bell pepper and cook for 5 minutes until slightly softened.
Stir in diced eggplant and cook for another 5 minutes, allowing it to absorb the oil and begin browning.
Add sliced zucchini and cook for 5–7 minutes until tender.
Stir in chopped tomatoes, tomato paste, thyme, basil, salt, and pepper. Mix well.
Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
For a thicker consistency, uncover the pan for the last 10 minutes to let excess liquid evaporate.
Remove from heat, let rest a few minutes, and garnish with fresh basil before serving.

Notes

Salt and drain eggplant before cooking to reduce bitterness.

Use herbes de Provence or red pepper flakes for added flavor.

Roast vegetables at 400°F for 20–25 minutes before simmering for a deeper taste.

Add chickpeas, quinoa, or lentils for a heartier version.

Serve with crusty bread, rice, or pasta for a complete meal.

Flavors deepen overnight — perfect for make-ahead meals.

Nutrition

Serving Size: 1 1/2 cups
Calories: 180
Sugar: 9g
Sodium: 480mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg