Log in

Log in

With social media

With e-mail or username

Incorrect username or password. Please check the correctness of the username and password and try again.

Forgot your password? Create an account

Forgot your password?

Please type your Email and press "Send".
New password will be sent on your Email. Thanks.


Your password has been reset.
Please cheсk your inbox.

It’s easy to become a part of

or Register with e-mail

By clicking "Join to", I agree to HealthyDish.Club's Terms and Сonditions and that I have read HealthyDish.Club' Data Policy and HealthyDish.Club' Cookie Use.

Already have an account?

Only authoriazed user can evaluate recipes and tips as well as leave their comments.
If you want to evaluate this recipe or tip, please authorize or register.

Log in

With social media

With e-mail or username

Incorrect username or password. Please check the correctness of the username and password and try again.

Forgot your password? Create an account


| Added by: | All author's recipes 233 | All author's tips 149 | Rating: likes 0, dislikes: 0

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. The dish hails from Provence, a region in the south of France near the Mediterranean Sea known for its bounty of sun-ripened produce. Since it’s a bit time-intensive to make, you can cooking a big batch on a lazy Sunday so you’ll have a tasty and colorful base for meals throughout the week. With a little imagination, there are endless possibilities: serve it alongside roasted or grilled meats and fish; make it shakshuka-style with poached eggs; toss it with pasta; spoon it over grains or creamy polenta; fold it into omelets or frittatas; dollop it over crostini with goat cheese; or eat it straight from the fridge as a snack (it’s delicious cold). If you have more than you can use up, freeze it for a taste of summer once the fall weather comes. And, if possible, make it at least a day ahead of time — ratatouille improves significantly after the flavors have a chance to mingle in the refrigerator.

  • eggplant: 1 piece (large (1.25 lb), cut into 1/3-inch cubes)
  • salt: 1 tsp (to taste)
  • extra virgin olive oil: 6 Tbsp (plus more for serving)
  • zucchini: 2 piece (medium (about 1 lb), cut into 1/3-inch cubes)
  • yellow onions: 1 piece (medium, finely chopped)
  • bell pepper: 1 piece (red, orange or yellow, cut into 1/4-inch dice)
  • garlic: 5 clove (chopped)
  • tomatoes: 5 piece (large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices)
  • tomato paste: 1 Tbsp
  • fresh thyme: 2 tsp (chopped, plus more for serving)
  • sugar: 0.75 tsp
  • fresh chopped basil: 3 Tbsp (+ 1/4 teaspoon crushed red pepper flakes (optional))
Stages of cooking
Stages of cooking
Step 1 - Ratatouille

Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt.

Step 2 - Ratatouille

Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.

Step 3 - Ratatouille

Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes.

Step 4 - Ratatouille

Season with 1/4 teaspoon salt and transfer to a plate; set aside.

Step 5 - Ratatouille

Add two more tablespoons of oil to the pan and add the onion and bell pepper.

Step 6 - Ratatouille

Cook, stirring frequently, for about 5 minutes.

Step 7 - Ratatouille

Add the garlic and continue cooking for about 3 minutes more. Do not brown. Next, add the tomatoes, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt.

Step 8 - Ratatouille

Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.

Step 9 - Ratatouille

Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.

Step 10 - Ratatouille

Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary.

Step 11 - Ratatouille

Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.

Step 12 - Ratatouille

Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or frozen for up to 3 months. Enjoy!

How did you like this recipe?
0.00/5 from 0 reviews

Useful Tips: