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Ratatouille

Ratatouille

If you love a heartwarming stew that will leave you satisfied and with an ear-to-ear smile, this is for you. Ratatouille has everything you could ask from a vegan stew. We need only veggies to make it and it makes one feel at home with its warm hearty flavour. Also, this recipe is easy to make and incredibly affordable. 

This French classic is widely known around the globe, I mean it has its own movie! And let's be honest, a lot of its popularity is due to the movie. But there are so many other reasons why people love Ratatouille so much. 

This stew is originally from Nice, the Southeast coast of the French Riviera. So a lot of the elements in Ratatouille come from the typical cuisine of that region. But since it's such an old dish that has travelled far and wide there are a lot of different versions out there. So we could say the recipe is somewhat flexible.

Ratatouille ingredients

We love flexibility and versatility in food since it allows us to use ingredients that are easily available no matter where we are and what time of the year it is. We kept that in mind to make this particular Ratatouille recipe. Most veggies and spices you will find at your local market or have at home already. 

The spices are important for our Ratatouille, as for any dish you make really. That is where we are getting the hearty flavour from. The recipe calls for fresh herbs but if you don't have those available don't worry, just use dried ones from your pantry or the supermarket. 

If you're going for the dried herbs use about 1/4 of the amount of the fresh ones. Just don't shy on tasting at this stage. We want to make sure we have a flavourful stew but it is always better to go a little low on spices. You can always add a bit more but if you overdo it there is no going back. 

chopped eggplant bell pepper and zucchini

Ratatouille is quite easy to make. The veggies are chopped in big chunks and sautéed with garlic. It has a tomato sauce as a foundation. And we just season it with the spices. We let it simmer for a few minutes and that's it. I'm adding a serving of rice and mung beans on the side. The beans are also quick and easy to make and they add the protein we were missing. 

I love how this recipe turns out, and all the flavours, the colours and the aromas coming out of my plate. If you've watched the movie, you'll remember towards the end the scene where the food critic walks into the restaurant and he's presented with a big plate of warm Ratatouille. 

After the first bite he goes on an emotional journey to his childhood when he used to eat Ratatouille made by his mother. That's the exact feeling I get from eating this stew and, that's why I was so eager to make it and share it with you! 

Ratatouille single

Ingredients
13
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Eggplant, Olives, Tomatoes

Ingredients

For the sauce

  • 2 cups crushed tomato
  • 1 medium onion (thinly sliced)

For the vegetables

  • ½ lb eggplant (diced)
  • 4 cloves garlic (minced)
  • ½ tablespoon olive oil
  • 2 medium red bell pepper (diced)
  • 1½ oz tomato (diced)
  • 1 large yellow bell pepper (diced)
  • 2 medium zucchini (diced)

For the rice

  • ½ cup rice
  • 1 cup water

For the beans

  • ½ cup mung beans
  • 1½ cups water

For the herbs

  • ½ tsp black pepper (ground)
  • 1 tsp dried thyme
  • 5 leaves fresh basil (thinly sliced)
  • 1 tbsp fresh oregano (thinly sliced)
  • 1 tsp paprika powder
  • 1 tsp sea salt

Directions

  1. rub the chopped eggplant with the salt while you prepare the other ingredients.
  2. The beans and rice can be cooked together in one pot for about 30 minutes until rice and beans are soft.
  3. Add 1/3 of the oil to a saucepan and sautee onion and garlic for about 3-5 minutes.
  4. Add the tomato sauce and bring it to boil, take it off the stove and use a immersion blender to make a smooth mixture.
  5. Use 1/3 of the oil and heat it up in a pot or frying pan and fry the bell pepper on high heat for about 10 minutes, make sure they don't get burned.
  6. Use the rest of the oil and fry the eggplant and zucchini for 10 minutes on high heat as well.
  7. Add all the ingredients for the ratatouille together with the herbs to a big pot and simmer for another 5 minutes.
  8. Adjust taste before serving, and serve with some rice and beans on the side, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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