Go Back
Donna R. Luis

Easy Vegan Ratatouille

A quick and easy one-pot vegan ratatouille made with eggplant, zucchini, bell peppers, fresh tomatoes, onion, garlic, and fragrant herbs. The vegetables simmer together in their own natural juices until tender and flavorful, creating a colorful, rustic dish with plenty of texture and fresh Mediterranean-inspired taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: French-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil use water instead for an oil-free option
  • 1 large onion diced
  • 4 cloves garlic finely chopped
  • 1 teaspoon fennel seeds optional but recommended
  • 1 large eggplant/aubergine diced into ¾-inch pieces
  • 2 large zucchini diced into ¾-inch pieces
  • 2 large bell peppers deseeded and cut into ¾-inch pieces
  • 2 lb 900 g, or about 8 large fresh tomatoes, diced into chunky pieces
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons fine sea salt
  • 1 teaspoon dried rosemary or 1 fresh rosemary sprig, or 1 teaspoon Herbs de Provence
  • 1 large bay leaf

Equipment

  • Large 5- to 6-quart/litre pan or Dutch oven
  • sharp knife
  • Cutting board
  • Wooden spoon or heatproof stirring spoon

Method
 

  1. Heat the Pan: Place a large pan or Dutch oven with a capacity of at least 5 to 6 quarts/litres over medium heat. Add the olive oil and allow it to heat.
  2. Cook the Onion: Add the diced onion and cook for 6 to 7 minutes, until it becomes translucent.
  3. Add the Aromatics: Stir in the finely chopped garlic and fennel seeds. Cook for another 2 minutes, stirring frequently to keep the garlic and seeds moving.
  4. Add the Vegetables and Seasonings: Add the eggplant, zucchini, bell peppers, tomatoes, black pepper, sea salt, rosemary or Herbs de Provence, and bay leaf. Stir everything together well.
  5. Bring to a Simmer: Allow the mixture to come to a steady simmer. Do not add any liquid, as the vegetables will naturally release enough moisture while cooking.
  6. Simmer Until Tender: Cook for 15 to 20 minutes, until the vegetables are tender but still retain a little texture and the tomatoes have mostly broken down into the mixture.
  7. Remove the Bay Leaf: Take out and discard the bay leaf before serving.

Notes

  • Store leftover ratatouille in an airtight container in the refrigerator for up to 5 days.
  • The flavors continue to develop as the dish sits, making leftovers especially flavorful.
  • This recipe freezes well for up to 3 months.
  • For best results after freezing, thaw the ratatouille overnight in the refrigerator before reheating.
  • Do not add extra liquid during cooking, as the vegetables and tomatoes naturally release enough moisture.
  • Cook the vegetables until tender while allowing them to retain a little texture for the best final consistency.
  • The fennel seeds are optional, but they add an extra layer of aromatic flavor to the dish.