Ratatouille - The French Way

Elaine Douglas


This is a great low-calorie treat any time of year. I like to make a big batch in the Fall when there are so many wonderful fresh local vegetables and freeze it for the Winter. I am not fond of green peppers so I substitute other coloured peppers.


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20 Min
45 Min
Stove Top


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1/4 c
olive oil
3 medium
onions sliced (3 cups sliced)
2 clove
minced garlic
eggplant (about 1 pound) peeled and cubed
large red bell pepper, seeded and cut in strips
large green bell pepper, seeded, cut into strips
1 1/2 lb
fresh tomatoes, seeded and coarsely chopped or 1-28 oz. can of diced tomatoes (do not drain)
3/4 lb
zucchini sliced
2 Tbsp
fresh mixed herbs such as parsley, thyme, and basil
salt and pepper to taste

How to Make Ratatouille - The French Way


  • 1Heat oil in a Dutch oven or large saucepot over medium heat.
  • 2Add onions and garlic and saute until onion is transparent.
  • 3Add eggplant and saute for 5 minutes.
  • 4Add red and green peppers and saute for 5 minutes.
  • 5Add tomatoes, zucchini, herbs and salt and pepper and mix well.
  • 6Bring to a boil, lower heat, cover and simmer for 30 minutes or until vegetables are tender.
  • 7May be served as a side dish or over pasta or rice. Tastes good hot or cold. Even better the second day after flavours have had time to blend. May be frozen.

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About Ratatouille - The French Way

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: French
Other Tags: Healthy, Heirloom
Hashtag: #May be frozen

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