Ratatouille with eggplant, zucchini, peppers, tomatoes and Provence herbs
French Recipe

Ratatouille

For ratatouille, the vegetables are ideally fried one after the other and then gently braised together. Thus, eggplant, zucchini and peppers remain recognisable and do not turn into watery porridge.

No ratings yet
Jump to recipe View ingredients
Share
Total time 1 hr
Calories 290 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Ratatouille with eggplant, zucchini and peppers

Ratatouille seems simple, but becomes much better when each vegetable gets its own heat for a short time. Aubergine needs more oil and time, zucchini less. Tomatoes and herbs combine everything to an aromatic vegetable dish.

Mediterranean Cuisine Vegetarian Dinners Lunch One-Pot Recipes

Recipe

Ratatouille

Ratatouille is a Provencal vegetable dish with eggplant, zucchini, peppers, tomatoes, onions, garlic, olive oil and herbs.

Ingredients

4 servings

Method

  1. 1

    Preparing vegetables

    Cut the aubergine, zucchini, peppers, tomatoes and onion. Lightly salt the aubergine and pat dry.

  2. 2

    Roast eggplant

    Brown the aubergine in olive oil and remove.

  3. 3

    Roast remaining vegetables

    Sauté zucchini and peppers one after the other. Sauté onion and garlic until translucent.

  4. 4

    Stew

    Bring together the tomatoes, herbs and the fried vegetables and simmer gently for 20 minutes.

  5. 5

    Season to taste

    Finish with salt, pepper, basil or parsley. Serve warm, lukewarm or cold.

Kitchen know-how

Tips for Ratatouille

Roast vegetables separately

Aubergine, zucchini and peppers retain more texture when fried one after the other.

Don't drown

Ratatouille needs olive oil, but not a large amount of liquid.

Serve lukewarm

Lukewarm or the next day, ratatouille often tastes particularly aromatic.

Variations

How to adapt this recipe

Roast vegetables on a baking tray and then bring together tomatoes and herbs.

Ratatouille goes well with fish, chicken, lamb, omelette or baguette.

Nutrition per serving

290kcal
28.0 gCarbohydrates
7.0 gProtein
16.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Ratatouille

It is not mandatory, but it significantly improves texture and taste.

Yes, ratatouille often tastes even more aromatic the next day.

Yes, if it is cooked with olive oil and without animal additives.

Baguette, rice, polenta, fish, chicken or an omelette go well with it.

Keep cooking

Related recipes and topics

Similar recipes

40 min · Summer Shakshuka with summer vegetables Sweat the onion, peppers and zucchini with cumin, boil them with tomatoes and then put the eggs directly in the sauce. Reduce the tomato sauce before the eggs and cook the egg whites while the egg yolks remain creamy. 1 hr 10 min · Turkish Imam Bayildi Imam Bayildi is a Turkish eggplant dish with lots of olive oil, onions, garlic and tomatoes. The eggplants are stuffed and slowly stewed until soft. 25 min · Turkish Menemen Menemen is a Turkish pan dish made from tomatoes, green peppers and eggs. The eggs are only gently thickened to keep the pan juicy and perfectly match fresh bread. 55 min · Italian Minestrone Minestrone is an Italian vegetable soup with beans, vegetables, broth and small noodles or rice. Vegetables come in stages depending on the cooking time. 1 hr 45 min · Greek Fasolada Fasolada is a Greek bean soup with white beans, tomatoes, carrots, celery and olive oil. The beans are boiled until soft and the soup is calmly seasoned. 1 hr 10 min · French French onion soup French onion soup gets its taste from slowly caramelised onions, broth, white wine, thyme and gratin cheese baguette.