Ratatouille (Veg Stew) Recipe

Ratatouille, a traditional French dish from the Provence area, is a delightful and nourishing vegetable stew that is the epitome of summer. Ratatouille can be a main dish or a side dish, depending on the context. It features a wide range of seasonal fresh vegetables, aromatic herbs, and a touch of Mediterranean allure. In this article, we’ll take a look at the traditional Ratatouille recipe and show you how to make a beautiful and delicious meal at home.

This time I served it with couscous. Couscous is a Moroccan dish that I was, again, introduced to here by one of my good friends. In Turkey, we have couscous pasta but I never tried this type of couscous before moving to Dubai. I will share that recipe, too. Knowledge is stronger when we share. Let’s get to it!

INGREDIENTS (130Kcal per serving) – Ideal for 2 persons:

  • 1 large eggplant, sliced into cubes
  • 1 large zucchini, sliced into cubes
  • 1 large squash, sliced into cubes
  • 1/2 red capsicum, sliced into cubes
  • 1/2 yellow capsicum, sliced into cubes
  • 3 large or 1 can chopped tomatoes
  • 1 large red onion, finely chopped
  • 2 garlic cloves, diced
  • 1/2 bunch basil, finely chopped
  • 2 Tbsp olive oil
  • Salt & pepper

Ratatouille (Veg Stew)


Preparation of the Vegetables:

  • Cut the eggplant into cubes and rinse them in a strainer. After salting, letting the eggplant soak for 15 to 20 minutes is recommended. Wash the eggplant in cold water and pat it dry.
  • Meanwhile, prepare the vegetables by slicing the zucchini and bell peppers and dicing the onion and garlic. Space them out.
  • Dicing the ripe tomatoes is recommended, or gently blanching them in hot water first.

Preparing a Saute for the Vegetables:

  • Olive oil should be warmed in a large, deep pan or Dutch oven over medium heat.
  • After being added, garlic and onions should be cooked until aromatic and translucent.
  • Throw in some sliced-up peppers, zucchini, and eggplant. For about 5 minutes, or until they start to soften, sauté the vegetables.

Including a Tomato-Based Sauce

  • After stirring, put in the dried thyme, dried oregano, bay leaf, and diced tomatoes. Totally combine all of the ingredients.
  • Cover the skillet and cook the Ratatouille on low heat for 20–25 minutes. This will cause the flavors to meld and the vegetables to soften.
  • Stir the food occasionally to prevent sticking and promote uniform cooking.

Changes in Season:

  • After tasting the ratatouille, add salt and pepper to taste. A varied amount of salt may be required depending on the tomato paste that is used.
  • Remove the bay leaf from the stew just before serving.

Ratatouille (Veg Stew)


  • Fresh basil leaves add both flavor and visual appeal to the finished Ratatouille.
  • As a main dish, pair it with some crusty bread, rice, or spaghetti. It goes well with grilled meats and fish, and it can also be served as a side dish.


Ratatouille, in a nutshell, is a culinary masterpiece that manages to convey the spirit of summer in every bite. It’s famous for the rainbow of flavors and vivid hues it offers. Because of its versatility and nutritional components, Ratatouille is a fantastic choice for vegetarians, vegans, or anybody else looking to increase their vegetable intake. Tomatoes, peppers, eggplant, zucchini, and aromatic herbs, all thrown together.

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