I crafted my Ratatouille Recipe as a quick vegan vegetable stew that stays low-carb and keto-friendly, is ready in under 30 minutes, and hinges on a simple ingredient twist that might make you curious to read on.
I never thought a quick skillet could feel so fancy, but this Easy Ratatouille Recipe surprised me. With soft eggplant and a handful of fresh basil the dish turns ordinary weeknight vibes into something worth texting a photo about.
It’s ready in less than 30 minutes, which is great when you want healthy food fast, but still crave big, layered flavors. The smell alone makes you wonder how such simple things can be so deep, and somehow it’s both bright and a little smoky.
I keep making it, and every time I find a new tiny twist that works.
Ingredients
- Eggplant adds meaty texture, low calories, good fiber, but soaks up oil easy.
- Zucchini is mild and moist, low carb, vitamin C, cooks quick.
- Bell peppers bring sweetness, vitamin A and C, bright color, crunchy bits.
- Garlic gives sharp savory punch, tiny protein, immune boosting compounds.
- Crushed tomatoes add acidity and sweetness, lycopene rich, a saucy base.
- Olive oil brings healthy fats and silkiness, use sparingly or it’ll overwhelm.
- Basil gives fresh aromatic lift, vitamin K, pretty herbaceous finish to dish.
- Thyme adds earthy depth, subtle lemon notes, pairs good with tomatoes.
Ingredient Quantities
- 1 large eggplant (about 1 lb)
- 2 medium zucchini (about 10 to 12 oz each)
- 2 medium bell peppers any color
- 1 large yellow onion (about 8 oz)
- 3 cloves garlic
- 1 14 oz (400 g) can crushed tomatoes
- 1 tbsp tomato paste (optional)
- 3 tbsp extra virgin olive oil
- 4 sprigs fresh thyme or 1 tsp dried thyme
- 1/4 cup fresh basil leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp balsamic vinegar (optional)
How to Make this
1. Chop the eggplant into 1 inch cubes, slice the zucchini into similar sized pieces, dice the bell peppers and onion, mince the garlic, strip the thyme leaves from the sprigs (or measure 1 tsp dried), and tear the basil. Open the crushed tomatoes and have the tomato paste ready if using.
2. Put the eggplant in a colander, sprinkle about 1/2 tsp of the kosher salt over it and let it sit 8 to 10 minutes to draw out moisture, then pat dry with paper towels. Dont skip this if you want less soggy eggplant.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring now and then, until they start to soften, about 5 minutes.
4. Push the peppers and onions to the side, add the remaining 1 tablespoon olive oil, then add the eggplant and zucchini in a single layer if you can. Let them brown a bit, flipping after 3 to 4 minutes, then mix everything together.
5. Stir in the minced garlic and thyme, cook 30 to 60 seconds until fragrant. If using tomato paste add it now and fry briefly to deepen the flavor.
6. Pour in the crushed tomatoes, add the remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, and red pepper flakes if using. Bring to a gentle simmer, scraping any browned bits from the bottom of the pan.
7. Reduce heat to medium-low, cover and simmer 8 to 10 minutes until the vegetables are tender but not mushy, stirring once or twice. If it seems too watery, uncover for the last few minutes to reduce.
8. Turn off the heat, stir in the torn basil leaves and 1 tablespoon balsamic vinegar if you like, taste and adjust salt and pepper. Remove thyme stems if you left them whole.
9. Serve warm as a main or side, with crusty bread, over cauliflower rice, or alongside grilled protein. Dont worry if it looks a little loose at first, it firms up and the flavors get better after a few minutes resting.
Equipment Needed
1. Sharp chef’s knife (8 to 10 inch), for cubing eggplant and slicing zucchini, trust me a dull knife ruins the job
2. Sturdy cutting board, roomy enough for all the veg
3. Colander or fine mesh strainer, to sweat and drain the eggplant
4. Paper towels or a clean kitchen towel, for patting the eggplant dry
5. Large skillet or sauté pan (about 10 to 12 inch) with a lid, you’ll need to brown and simmer in it
6. Spatula or wooden spoon, for stirring and scraping browned bits
7. Tongs or a slotted spoon, handy for flipping and serving
8. Measuring spoons (tsp and tbsp) and a simple measuring cup, for salt, oil and vinegar
9. Can opener, for the crushed tomatoes and easy access to the sauce ingredients
FAQ
Easy Ratatouille Recipe Substitutions and Variations
- Eggplant: swap with cremini or portobello mushrooms (about 10 to 12 oz). They give a meaty texture and you don’t need to salt them first, just slice and sauté a bit less cause they release less liquid.
- Zucchini: use yellow summer squash or pattypan (1:1). Same cook time usually, if skins are thick peel them, it’s fine to mix both for color.
- Crushed tomatoes (14 oz): substitute with 14 oz canned diced tomatoes pulsed in a blender, or 16 oz tomato passata, or 4 to 5 ripe plum tomatoes peeled and crushed. If tomatoes taste too bright add a pinch sugar or the optional tablespoon balsamic.
- Fresh basil (1/4 cup): swap with 1/4 cup chopped flat leaf parsley plus a squeeze of lemon for brightness, or use 1 to 2 tsp dried oregano if you dont have fresh herbs. Add at the end so the flavor stays fresh.
Pro Tips
1) Salt and dry the eggplant well, then pat it again right before cooking. Eggplant soaks up oil like crazy, so draining it longer or even pressing it a little will keep the dish from getting greasy. If you worry about it being too salty, just rinse and pat dry.
2) Don’t crowd the pan. Give pieces space so they can brown, otherwise they steam and go limp. If your skillet is small, do two quick batches or toss everything on a rimmed baking sheet and roast at high heat for a similar, caramelized result.
3) Brown the tomato paste and garlic a bit before adding the crushed tomatoes, it really boosts the savory depth. Also taste at the end and add a tiny pinch of sugar or that splash of balsamic if the tomatoes feel too sharp, it balances things without making it sweet.
4) Let it rest and you’ll thank yourself. The sauce tightens up and flavors meld after 10 to 20 minutes, and leftovers are actually better the next day. To thicken up on the stove just uncover and simmer a few extra minutes, or reduce in the oven if you’re not in a hurry.
Easy Ratatouille Recipe
My favorite Easy Ratatouille Recipe
Equipment Needed:
1. Sharp chef’s knife (8 to 10 inch), for cubing eggplant and slicing zucchini, trust me a dull knife ruins the job
2. Sturdy cutting board, roomy enough for all the veg
3. Colander or fine mesh strainer, to sweat and drain the eggplant
4. Paper towels or a clean kitchen towel, for patting the eggplant dry
5. Large skillet or sauté pan (about 10 to 12 inch) with a lid, you’ll need to brown and simmer in it
6. Spatula or wooden spoon, for stirring and scraping browned bits
7. Tongs or a slotted spoon, handy for flipping and serving
8. Measuring spoons (tsp and tbsp) and a simple measuring cup, for salt, oil and vinegar
9. Can opener, for the crushed tomatoes and easy access to the sauce ingredients
Ingredients:
- 1 large eggplant (about 1 lb)
- 2 medium zucchini (about 10 to 12 oz each)
- 2 medium bell peppers any color
- 1 large yellow onion (about 8 oz)
- 3 cloves garlic
- 1 14 oz (400 g) can crushed tomatoes
- 1 tbsp tomato paste (optional)
- 3 tbsp extra virgin olive oil
- 4 sprigs fresh thyme or 1 tsp dried thyme
- 1/4 cup fresh basil leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp balsamic vinegar (optional)
Instructions:
1. Chop the eggplant into 1 inch cubes, slice the zucchini into similar sized pieces, dice the bell peppers and onion, mince the garlic, strip the thyme leaves from the sprigs (or measure 1 tsp dried), and tear the basil. Open the crushed tomatoes and have the tomato paste ready if using.
2. Put the eggplant in a colander, sprinkle about 1/2 tsp of the kosher salt over it and let it sit 8 to 10 minutes to draw out moisture, then pat dry with paper towels. Dont skip this if you want less soggy eggplant.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring now and then, until they start to soften, about 5 minutes.
4. Push the peppers and onions to the side, add the remaining 1 tablespoon olive oil, then add the eggplant and zucchini in a single layer if you can. Let them brown a bit, flipping after 3 to 4 minutes, then mix everything together.
5. Stir in the minced garlic and thyme, cook 30 to 60 seconds until fragrant. If using tomato paste add it now and fry briefly to deepen the flavor.
6. Pour in the crushed tomatoes, add the remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, and red pepper flakes if using. Bring to a gentle simmer, scraping any browned bits from the bottom of the pan.
7. Reduce heat to medium-low, cover and simmer 8 to 10 minutes until the vegetables are tender but not mushy, stirring once or twice. If it seems too watery, uncover for the last few minutes to reduce.
8. Turn off the heat, stir in the torn basil leaves and 1 tablespoon balsamic vinegar if you like, taste and adjust salt and pepper. Remove thyme stems if you left them whole.
9. Serve warm as a main or side, with crusty bread, over cauliflower rice, or alongside grilled protein. Dont worry if it looks a little loose at first, it firms up and the flavors get better after a few minutes resting.
