Allergens: Gluten-Free | Dairy-Free | Nut-Free | Vegan | Low-Carb Friendly
Cuisine: French (Provençal)
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This classic French Ratatouille is a slow-simmered, naturally vegan stew of eggplant, zucchini, peppers, and tomatoes. Gluten-free and perfect as a light main or vibrant side.

Ratatouille is a humble yet elegant vegetable stew from Nice, France, in the Provence region. Traditionally made with summer vegetables — eggplant, zucchini, bell peppers, and tomatoes — this dish embodies the essence of rustic French country cooking: simple ingredients, prepared slowly, to highlight natural flavors. Though it’s now known worldwide (especially after the Pixar film!), Ratatouille remains a staple of Mediterranean kitchens — celebrated for its flexibility, nutritional value, and deep, slow-cooked flavor.

Ingredients (Serves 4)

• 1 medium eggplant, cubed
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups ripe tomatoes, chopped (or 1 can diced tomatoes)
• ¼ cup olive oil, divided
• 1 tsp dried thyme
• 1 tsp dried oregano or herbes de Provence
• Salt & pepper, to taste
• Fresh basil, for garnish

Instructions

1. Sauté Vegetables Separately
   • In a large pot or skillet, heat 2 tbsp olive oil. Sauté eggplant for 5–6 minutes until golden. Remove and set aside.
   • Repeat with zucchini, bell peppers, and onion, each in small batches if needed, adding more oil as necessary.
2. Combine and Simmer
   • Return all vegetables to the pot. Add garlic, tomatoes, herbs, salt, and pepper.
   • Simmer gently for 30–40 minutes, stirring occasionally, until tender and well blended.
3. Finish & Serve
   • Taste and adjust seasoning. Garnish with fresh basil. Serve hot or at room temperature.

Dietary Substitutions & Allergen Swaps

• Low-Carb: Reduce tomato quantity and skip onion if needed.
• Oil-Free: Sauté in vegetable broth or use a nonstick pan.
• Add Protein: Top with chickpeas, white beans, or grilled tofu.

Chef’s Tips

• Better the Next Day: Ratatouille tastes even better after resting or chilled overnight.
• Serving Ideas: Serve over rice, pasta, polenta, or enjoy with crusty bread.
• Roasted Option: Roast vegetables separately in the oven for deeper flavor, then mix with sauce.

Wine Pairing

Serve with a light red like Côtes du Rhône or a dry Rosé de Provence. Non-alcoholic options: sparkling elderflower or herbal iced tea with lemon.

Nutrition Facts

Serving Size: 1 bowl (approx. 250g)
Servings Per Recipe: 4

Frequently Asked Questions

Q: Can I bake or roast the ratatouille instead?
A: Yes! Layer veggies and roast covered at 180°C (350°F) for 45 minutes.

Q: Is ratatouille a main dish or a side?
A: Both! It can be the centerpiece of a vegan meal or a side to meat or grains.

Q: Can I freeze leftovers?
A: Absolutely. Freeze in airtight containers for up to 3 months.

Q: What if I don’t have fresh herbs?
A: Dried herbs work great. Just use half the amount of fresh.

🍅🥒 Bring a taste of southern France to your kitchen with this nourishing, colorful Ratatouille. Tag @simplycookingxwith #GlobalCuisineSeries to showcase your take on this Provençal favorite!