By Food E Fare

Ratatouille is a traditional Provençal (French) vegetable stew that originated in the region of Nice. It is known for its colorful and vibrant presentation, as well as its delicious combination of Mediterranean vegetables. The dish is often associated with French cuisine and has gained popularity around the world, in part due to the animated film "Ratatouille." Here's a basic recipe for Ratatouille:


  • 1 large eggplant, diced
  • 2 medium zucchini, diced
  • 1 large onion, thinly sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 ripe tomatoes, diced
  • 4 cloves garlic, minced
  • Fresh thyme and/or rosemary
  • Olive oil
  • Salt and pepper to taste


Prepare the Vegetables:

  • Wash and dice the eggplant, zucchini, red and yellow bell peppers, and tomatoes.

Sauté the Onion and Garlic:

  • In a large pot or deep skillet, heat olive oil over medium heat. Add thinly sliced onions and sauté until they become translucent. Add minced garlic and cook for an additional minute.

Cook Eggplant and Zucchini:

  • Add diced eggplant and zucchini to the pot. Cook until they start to soften, stirring occasionally.

Add Bell Peppers and Tomatoes:

  • Add diced red and yellow bell peppers, as well as diced tomatoes, to the pot. Stir to combine.

Season and Add Herbs:

  • Season the mixture with salt and pepper to taste. Add fresh thyme and/or rosemary for added flavor. Stir well.


  • Reduce the heat to low, cover the pot, and let the Ratatouille simmer until all the vegetables are tender. This usually takes about 20-30 minutes.

Adjust Seasoning:

  • Taste the Ratatouille and adjust the seasoning if needed. Add more salt, pepper, or herbs according to your preference.


  • Ratatouille can be served warm or at room temperature. It can be enjoyed as a side dish, served over pasta or rice, or as a standalone vegetarian main course.

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