- 1 big eggplant—halved lengthways and then sliced
- 2 zucchini (courgette)—sliced
- 3 bell peppers (yellow or red)—deseeded and cut into strips or slices
- 1 medium-sized onion—roughly sliced
- 2 garlic cloves, finely chopped or minced
- 4 tbsp olive oil
- 1 tbsp herbes de Provence (usually a blend of dried thyme, rosemary, marjoram, savory and oregano or a combination thereof; can be substituted with fresh herbs if available)
- 6 ripe tomatoes—roughly sliced
- 2 tins of chopped tomatoes (2x 14 ounces / 400g)
- 1/2 bunch of fresh basil
- Salt and pepper to season
- Crusty bread-like baguette to serve
When reading ‘eggplant and zucchini ratatouille’ many of us probably think of the Pixar animated film ‘Ratatouille.’
An adorable rat teaches a clueless apprentice chef how to cook.
The cleverly chosen film title evokes pictures of the scenic French countryside where happy people dunk crusty bread into a chunky sauce, washed down with a hearty sip of wine.
This scene is the very essence of this French Provençal stewed vegetable dish.
Besides a flair of the French South, all the ingredients of this ratatouille are low in calories, but rich in fiber, vitamins, iron, copper, potassium, and manganese.
The herbs create not only the typical flavor of this dish, but also aid and promote digestion and wellbeing.
How to make Eggplant & Zucchini Ratatouille
The traditional way to cook ratatouille is to fry the vegetables separately. This way you don't overcrowd the pan which would steam the ingredients rather than fry them.
Ratatouille is an incredibly versatile dish. You can also include other seasonal vegetables like squash, pumpkin, carrot, turnip, and parsnip to prepare this dish.
Enjoy the dish and happy cooking!