One Pot Super Easy Ratatouille Recipe

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One pot super easy Ratatouille

Leslie Goldsmith


This is my mother's recipe. I'm not an eggplant person, but this dish is soo delish, that I could eat a vat of it! This dish could easily be converted into a slow cooker recipe, but best to start off on the stove for the first try!

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15 Min


2 Hr


1 large
black eggplant, peeled and chopped into large bit size pieces
2 medium
fresh carrots, peeled, cut into 1/2 inch coins
1 large
onion, sliced into wedges
1 small
can of pitted black olives, whole
1 c
jarred small green olives with pimentos, whole, or pitted
1 large
green pepper, roughly chopped
1 large
can of whole peeled tomatoes
2 Tbsp
tomato paste, italian
1 large
can of tomato sauce
1 Tbsp
cider vinegar
2 large
cloves of garlic, crushed
2 stalk(s)
celery, sliced
1 Tbsp
1 tsp
lemon juice to taste
2 Tbsp
salt and pepper to taste
1 Tbsp
olive oil or a few sprays of cooking spray

Directions Step-By-Step

In a medium to large stock pot, add olive oil and heat up. Add the onions, garlic, peppers and celery. Cook until soft, about 5 minutes.
Add the rest of the ingredients except the cider vinegar, sugar, salt and pepper, ketchup and tomato paste. Put the burner on low and cover for 30 minutes, checking to make sure nothing is sticking on the bottom or burning. If it does, add a 1/4 cup of water to the pot. The longer it cooks the better it is!
Once the ingredients have "married", add the tomato paste. Let that thicken the sauce of the Ratatouie. Add the ketchup and vinegar and taste. It should taste a little sweet. If you want it to be sweeter, add the sugar. Add the lemon juice to cut the tomato sauce and add salt and pepper the dish as desired. Let it cook a bit longer, serve over rice, pasta or have a side dish with, well anything!! Great served hot or cold as an appetizer dip on crackers!

About this Recipe