These stewed vegetables are a classic and well known side dish from France. Ratatouille is made with zucchini, eggplant, peppers and more.

1 hours 5 minutes 8 people Side dishes


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  • 2 zucchinis
  • 3 eggplants
  • 2 bell peppers (we've used a red and a green bell pepper)
  • 6 tomatoes
  • 2 onions
  • 3 garlic cloves
  • bouquet garni (few sprigs of thyme, few sprigs of rosemary and a few bay leaves)
  • olive oil
  • pepper and salt to taste
Ratatouille ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large heavy bottomed pan + lid
  • wooden spoon


1 hours 5 minutes 8 people Side dishes

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Preparation -- 15 minutes

RINSE zucchinis, eggplants, pepper and tomatoes. REMOVE the seeds from the bell peppers and DIVIDE the zucchinis, eggplants and peppers into cubes and set aside.

REMOVE the stems from the tomatoes and divide into pieces. PEEL and finely chop the onion and garlic cloves. 


Finishing the ratatouille -- 50 minutes

HEAT a dash of olive oil in the large heavy bottomed pan and sauté the cubes of zucchini, eggplant and peppers in batches. As soon as the veggies start to color a bit, also ADD the finely chopped onion.

After another few minutes also ADD the pieces of tomato, finely chopped garlic and bouquet garni. SEASON . with pepper and salt and put a lid on.

Let it simmer for about 40 minutes on low heat. SEASON again with pepper and salt, remove the bouquet garni and serve as a side dish. Enjoy!

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