Recipe · French

Vegetable ratatouille with zucchini and eggplant

A fragrant Provençal stew of slowly braised vegetables, herbs and olive oil, served with crushed potatoes. Vegan, gluten-free, full of fiber.

Renáta Morávková Renáta Morávková 14 July 2025

Ratatouille is a traditional Provençal vegetable stew from the south of France, in which eggplant, zucchini, bell peppers and tomatoes are slowly braised in extra virgin olive oil, garlic and herbs. This version keeps the authentic method — the vegetables are briefly fried one kind at a time, then everything is braised together, so each component keeps its distinct flavor without turning to mush.

Category
main course
Yield
10 servings
Nature (TCM)
cooling

TCM: Eggplant, zucchini and tomatoes cool; garlic and herbs bring balance.

Ingredients

  • Eggplant (cut into cubes or strips) – 1.5 kg
  • Zucchini (diced) – 1 kg
  • Bell peppers (a mix of red and yellow, chopped) – 500 g
  • Onions (coarsely grated or chopped) – 1 kg
  • Tomatoes (fresh or canned, chopped) – 1 kg
  • Garlic (pressed) – 6 cloves
  • Extra virgin olive oil – 100 ml
  • Bay leaves – 2
  • Chopped fresh herbs (basil, thyme, parsley) – 2 tbsp
  • Salt and black pepper – to taste

Method

  1. Lightly salt the dried eggplant and zucchini and let them rest for 15–20 minutes (this helps reduce moisture and bitterness).
  2. In a pan with olive oil, fry separately the onion with garlic (6–7 minutes), the eggplant (until soft), then the zucchini and bell peppers, always in batches, so the flavor stays distinct and the textures separate.
  3. In a large pot, lower the heat and add the bay leaves, tomatoes and all the prepared vegetables. Season with salt and pepper and braise for about 15–20 minutes, until the flavors come together, without stirring too much, so the vegetables keep their shape.
  4. Just before finishing, stir in the fresh herbs and drizzle with extra virgin olive oil.

Serving

Serve warm as a main course (e.g. with crushed potatoes, bread or rice) or as a side to fish or grilled meat. It also tastes excellent cold, at room temperature.

Key ingredients

Zucchini
Light, high in water, gentle on the stomach.
Tomatoes (peeled / passata)
Lycopene (an antioxidant), the umami base of sauces.
Red bell pepper
High in vitamin C and antioxidants; sweet once roasted.
Onion
Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
Garlic
Antibacterial and antiviral; supports immunity and the circulatory system.
Potatoes
Complex carbohydrates, potassium and vitamin C; a filling side.
Eggplant
Fibre and antioxidants; turns creamy when roasted.

Why it’s good for the body

  • Eggplant, zucchini, bell peppers and tomatoes are rich in fiber, vitamins A and C, and polyphenols.
  • Extra virgin olive oil provides monounsaturated fats and anti-inflammatory effects.
  • Thyme, basil and garlic have antibacterial and antioxidant effects.
  • A low-calorie, high-fiber meatless lunch supports digestion and steady energy levels.

Traditional and functional notes on the ingredients — not medical claims.

Notes

  • Ratatouille comes from the French region of Provence and is a showcase of seasonal cooking.