Easy Ratatouille Recipe

5 from 2 votes

Quick and easy ratatouille with eggplants, bell peppers, zucchini and red onions is a classic vegan French side dish that never dissapoints. This recipe is vegan, gluten-free, paleo and whole30.

Course Main Course, Side Dish, Vegan, Vegetarian

Cuisine French, Gluten-Free, Paleo, Vegan, Whole30

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 80kcal

Author Mihaela

Equipment

Ingredients

4-6 tbsp olive oil divided or as needed
2 medium eggplants cut into 1-inch chunks
3 medium zucchini cut into 1-inch chunks
sea salt and freshly ground black pepper to taste
2 red or/and yellow bell peppers cut into 1-inch chunks
2 red onions diced into 1-inch pieces
3-4 garlic cloves peeled and sliced
1 can (14oz/400g ) plum tomatoes with juices
1 tbsp aged balsamic vinegar
1 pint (280g ) cherry tomatoes
½ bunch (15g) fresh basil + extra to garnish
a few sprigs of fresh thyme

Instructions

Heat half of the oil in a large oven-proof skillet over medium heat. Add in the eggplant and fry until golden, about 2-3 minutes per side. Set aside in a large bowl.
Add the remaining oil to the preheated skillet and fry the zucchini. Don't cook them all the way through, just until golden and slightly softened. Season with a pinch of salt and pepper and set aside to the same bowl with the eggplant.
To the same skillet add the bell peppers, onion and garlic; sauté for about 5 minutes. Add in the plum tomatoes and balsamic vinegar. Reduce the heat to a medium-low, bring to a simmer and break the tomatoes with the back of a wooden spoon. Allow the sauce to simmer until it starts to thicken. Season with salt and pepper.
Stir in the fried veggies, cherry tomatoes, basil and thyme.
Partially cover the pan and cook over low heat for about 30 minutes, stirring occasionally, or until sauce is thick and veggies are tender. Alternatively, you can bake it uncovered in the preheated oven at 350°F or 180°C for 30-35 minutes.
Garnish with fresh basil and serve with warm crusty bread, if desired.

Video

Notes

Here's a quick summary of my detailed Tips & Tricks for this vegan ratatouille recipe:

For ingredient substitutions, see Tip #1.
Tip #2 includes how to make ratatouille with chicken.
For other protein ideas to add to the dish, see Tip #3.
Tip #4 includes how to make ratatouille in the oven.
See Tip #5 for how to make ratatouille in an Instant Pot.
If you want to add pasta, read Tip #6.
Tip #7 includes my instructions for cutting the vegetables for this recipe.

Nutrition