Recipe By stella
Published Jul 20th
Prep 15m Cook 1h 5m Additional - Ready In 1h 20m
Servings 6 servings Calories 322.5

In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.

Recipe Ingredients

  • ½ cup extra-virgin olive oil
  • 2 large onions, quartered
  • 3 cloves garlic, minced
  • 2 pounds fresh tomatoes, quartered
  • 3 eggplants, sliced into 1/2-inch rounds
  • 6 zucchini, sliced 1/2-inch thick
  • ½ cup tomato puree
  • 3 tablespoons herbes de Provence
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
  2. 2 Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

Nutrition Facts

  • Calories 322.5
  • Carbohydrate 35.2 g
  • Fat 19.9 g
  • Fiber 14.5 g
  • Protein 7.5 g
  • Saturated Fat 2.8 g
  • Sodium 143.9 mg
  • Sugar 16.9 g

Chef's Notes

My children are not very fond of the eggplant skin, so sometimes I peel the eggplants for this dish.


  1. Delicious! We didn’t have an eggplant nor more than a few grape tomatoes but we did add tomato purée and water to this recipe. Additionally, we seasoned with Italian seasoning instead of thyme. On the first night we ate this with salmon burgers and the second night served it with pasta. Very enjoyable both nights.
  2. I loved this recipe and it is the base for another on of my favorites,Ratatouille Pappardelle! I did sub some yellow summer time squash for some zucchini, I love the additional color and flavors. I also added my eggplant with the onions, this way I can feed them a little more olive oil as necessary - Read more ...
  3. This was a delicious recipe. I followed the directions with the addition of the tomato puree. Like someone else mentioned, it does make quite a bit, but tastes even better when the flavors have had a chance to meld. I served it over farfalle pasta. To sop up the juices, I completed the meal with - Read more ...
  4. I add like double the amount of herbes de provence and I add a dash of basil.
  5. Thanks for confirmation this can be done "authentically" in a pot, rather than baked. What a relief. I always improvise but the ingredients and prep here are a good basis for that. Personally prefer ground Romano or Asiago with black pepper to top.
  6. This is an amazing recipe for a next day meal. I like it best when the spices have a chance to really penetrate into the dish. Wonderful over green rice (made with basil to make it green).
  7. So very close as to i have been making this for many years. I have made this once before and I enjoyed it very much. I made it again and it is very good. The flavors work well together. I started this in the stove and put it in the oven to finish. I had - Read more ...
  8. Very good flavour and easy to prepare. Fresh local summer vegetables make all the difference! Made as written except I didn’t add tomato purée. I did add a summer squash I had no other plans for. I also added a can of drained chickpeas for a little protein. But it would have been equally delicious - Read more ...
  9. Made this for dinner and it was wonderful! A few hints that might be helpful: this makes A LOT! I cut the recipe in half and it still required me to use my large (14”) iron skillet to fit everything and there was still plenty. The cooking times I thought were a little long. You - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more