Ratatouille

Provençal ratatouille: aubergines, courgettes, peppers and tomatoes stewed in olive oil and herbs. A dish of sun-ripened vegetables that is healthy, colourful and fragrant, and even better reheated.

Preparation: 25 min  |  Cooking: 45 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 148 kcal · 3 g protein · 13 g carbohydrate · 8 g fat

Ingredients

• 1 aubergine
• 2 courgettes
• 2 peppers
• 4 tomatoes
• 1 onion
• 2 cloves of garlic
• 2 tbsp olive oil
• 1 tsp herbes de Provence

Method

1. Cut all the vegetables into even cubes.
2. Soften the onion and garlic, then brown the aubergine, courgette and pepper separately.
3. Combine everything with the tomatoes and herbs.
4. Simmer for 40 minutes over a low heat, covered, then uncovered to reduce.

Nutritional benefits

All vegetables: ratatouille is rich in fibre, antioxidants and water, for very few calories. The olive oil provides healthy fats that improve the absorption of the carotenoids in the tomatoes and peppers. A 100% plant-based, vegan and gluten-free dish.

Variations and substitutions

• Baked in the oven (vegetable tian).
• With a poached egg for a complete meal.
• Slow-cooked for a long time (southern style).
• Served alongside fish.

Storage and making ahead

Improves with resting: best the next day. Keeps for 4 days and freezes. The queen of batch cooking.

💡 Good to know

Fry each vegetable separately before combining them: they keep their shape and flavour instead of releasing water.

Read more

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · gluten-free recipes · slimming recipes.

Foods in this recipe: aubergine · courgettes · peppers · tomatoes · onion.

You might also like these recipes: Tomato and basil soup · Celeriac soup · Pea and mint soup.