Ratatouille
A Provençal vegan vegetable stew with tender eggplant, zucchini, bell peppers, ripe tomatoes, yellow onion, garlic, olive oil, thyme, and basil. The vegetables are cooked gently so they stay distinct rather than pureed into a sauce.
- budget-friendly
- comfort food
- dairy-free
- dinner
- egg-free
- eggplant
- french
- fresh herbs
- garlic
- gluten-free
- lunch
- main course
- make-ahead
- meal prep
- nut-free
- one-pot
- plant-based
- provencal
- ratatouille
- red bell peppers
- sauteed
- seasonal
- shellfish-free
- simmered
- soy-free
- stovetop
- summer
- supper
- tomatoes
- vegan
- vegetable stew
- vegetarian
- weeknight
- western european
- yellow onion
- zucchini
- Cuisine
- French (Provencal)
Shopping options
Check ingredients to include themPackage used · most used first
Eggplant, cut into 1-inch cubes · 1 Count
Eggplant
100%
Details
Red bell peppers, cut into 1-inch pieces · 2 Count
Fresh Red Hothouse Bell Pepper
100%
Details
Ripe tomatoes, diced · 4 Count
Fresh Red Tomato
87%
Details
Zucchini, cut into 1/2-inch half-moons · 2 Count
Zucchini
80%
Details
Fresh basil, chopped · 0.25 Cup
Simple Truth Organic® Basil
70%
Details
Garlic, minced · 4 Count
Garlic
40%
Details
Fresh thyme, chopped · 1 Tablespoon
Simple Truth Organic® Thyme
25%
Details
Yellow onion, chopped · 1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Details
Olive oil · 0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Details
Black pepper, ground · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
Kosher salt · 1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- eggplant-1 large
- ripe tomatoes-4 medium
- zucchini-2 medium
- red bell peppers-2 medium
- yellow onion-1 medium
- garlic-4 cloves
- olive oil-1/4 cup
- fresh basil-1/4 cup
- fresh thyme-1 tablespoon
- kosher salt-1 1/2 teaspoons
- ground black pepper-1/2 teaspoon
Prep the vegetables by washing and drying the produce, then cutting the eggplant, zucchini, bell peppers, tomatoes, onion, garlic, thyme, and basil as listed.
Wash all vegetables before cutting.
Use a stable cutting board and keep fingers tucked while chopping.
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the eggplant and 1/2 teaspoon salt, then cook for 6 to 8 minutes until lightly browned and just tender; transfer to a plate.
Use care when adding eggplant to hot oil to reduce splattering.
Add 1 tablespoon olive oil to the pot. Add the zucchini and bell peppers, then cook for 5 to 6 minutes until bright, tender, and still distinct; transfer to the plate with the eggplant.
Stir hot oil and vegetables carefully to prevent splattering.
Add the remaining 1 tablespoon olive oil to the pot. Add the onion and cook for 4 to 5 minutes until softened, then stir in the garlic and thyme for 30 seconds until fragrant.
Keep the pot handle turned inward while stirring over the stove.
Add the diced tomatoes, remaining 1 teaspoon salt, and black pepper. Cook for 8 to 10 minutes until the tomatoes release their juices and form a chunky, light stew base.
Return the eggplant, zucchini, and bell peppers to the pot. Gently stir to combine, then simmer uncovered over low heat for 10 to 12 minutes until all vegetables are tender but not falling apart.
Turn off the heat and fold in the basil. Taste and adjust seasoning, keeping the vegetables whole and distinct and avoiding mashing or pureeing.
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