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A plate of colorful Provençal ratatouille with diced zucchini, eggplant, and tomatoes in a rich tomato sauce, garnished with fresh thyme, served outdoors in warm sunlight.

Homemade Ratatouille Recipe

This homemade ratatouille is a classic Provençal vegetable stew for 4 people. It combines zucchini, eggplant, bell peppers, tomatoes, onions, and garlic, cooked gently with olive oil, thyme, rosemary, and basil. The vegetables are sautéed separately, then simmered together in a tomato base until tender and flavorful, creating a healthy, colorful, and aromatic dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: French
Calories: 200
Ingredients Method

Ingredients
  

  • 2 medium zucchini sliced
  • 1 medium eggplant sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 4 ripe tomatoes chopped
  • 2 medium onions chopped
  • 3 –4 garlic cloves minced
  • 3 tablespoons olive oil
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • 1 teaspoon fresh rosemary or ½ teaspoon dried
  • A handful of fresh basil chopped
  • Salt and pepper to taste

Method
 

  1. Prep the vegetables – Wash and slice zucchini and eggplant. Chop peppers, tomatoes, and onions. Mince garlic.
  2. Sauté the onions and garlic – Heat 1 tablespoon olive oil in a large pan. Cook onions until soft, add garlic, and stir for 1 minute.
  3. Cook vegetables separately – In the same pan, add another tablespoon olive oil and sauté zucchini until slightly tender. Remove and set aside. Repeat with eggplant and peppers.
  4. Make the tomato base – Add tomatoes to the pan with remaining olive oil, thyme, and rosemary. Cook for 10 minutes until the sauce thickens.
  5. Combine and simmer – Return all vegetables to the pan. Mix gently, season with salt and pepper. Cover and simmer for 20–25 minutes over low heat.
  6. Finish with basil – Stir in fresh basil before serving.