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French

Ratatouille

Ratatouille is a Provençal vegetable stew with zucchini, eggplant, pepper, tomato, garlic, thyme, and a glossy olive oil sauce.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Ratatouille

1 hrtotal

Prep 20 min · Cook 40 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is required; cook the vegetables in stages so each one softens without collapsing into the sauce.

Method

  1. Heat part of the measured olive oil in a heavy pan over medium heat. Add the onion and cook until it turns soft and lightly golden.

  2. Add the garlic and cook briefly until fragrant. Add the brinjal and cook until the edges begin to soften.

  3. Add the remaining measured olive oil, zucchini, and red capsicum. Stir well and cook until the vegetables begin to relax but still hold their shape.

  4. Add the tomato, thyme, bay leaf, salt, and black pepper. Lower the heat, cover partly, and simmer until the vegetables are tender and the sauce looks glossy.

  5. Remove the bay leaf. Rest for a few minutes before serving so the flavors settle and the vegetables stay intact.

How to tell it's done

The finished ratatouille should be saucy and tender, with visible vegetable pieces that still hold their shape.

Nutrition

Per serving, from 2 servings.

Estimate: FairSodium could not be estimated.

233kcal

Where the calories come from

  • Protein4.9 g8%
  • Carbohydrate25.2 g40%
  • Fat14.6 g52%
Sugars
14.6 g
Saturated fat
2.1 g
Fibre
8.2 g
Sodium
not estimated
Potassium
1051 mg
Calcium
74 mg
Iron
2.1 mg

Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Cook the firmer vegetables first so the final stew is soft but not mushy.

What to serve it with

Serve warm with crusty bread, rice, or as a vegetable side beside a simple main dish.

Common mistakes

The vegetables turn watery or lose their shape.
Cook the firmer pieces first, keep the simmer gentle, and stop when the vegetables are tender but still visible.

Substitutions

  • Yellow capsicum can replace red capsicum, with a slightly sweeter flavor.
  • Fresh thyme can be replaced with dried thyme; use the measured amount and cook it with the tomato.
  • Cherry tomatoes can replace regular tomato when ripe tomatoes are not available.

Storing and reheating

Refrigerate ratatouille for up to 4 days. Reheat gently on the stovetop or serve at room temperature; freeze for up to 2 months, though the vegetables will soften.