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Donna R. Luis

Easy Vegan Ratatouille

A quick and colorful vegan ratatouille made with eggplant, zucchini, bell peppers, fresh tomatoes, onion, garlic, and aromatic herbs. This naturally gluten-free one-pot dish develops a rich, rustic flavor as the vegetables simmer together until tender while still retaining a little texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or use water for sautéing to make the recipe oil-free
  • 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 pounds 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 Dutch oven or heavy-bottomed pot with a 5 to 6 quart/litre capacity
  • Cutting board
  • sharp knife
  • Measuring spoons
  • Wooden spoon or heatproof spatula

Method
 

  1. Heat the Oil: Place a large 5- to 6-quart/litre pot or Dutch oven over medium heat and add the olive oil.
  2. Cook the Onion: Once the oil is hot, 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 2 minutes, stirring frequently.
  4. Combine the Vegetables and Seasonings: Add the eggplant, zucchini, bell peppers, fresh tomatoes, black pepper, salt, rosemary or Herbs de Provence, and bay leaf.
    Stir everything together thoroughly and bring the mixture to a steady simmer.
    Do not add any liquid, as the vegetables will naturally release enough moisture while cooking.
  5. Simmer the Ratatouille: Cook for 15 to 20 minutes, until the vegetables are tender but still retain a little texture and the tomatoes have mostly broken down.
  6. Remove the Bay Leaf: Take the pot off the heat and remove the bay leaf before serving.

Notes

  • Use a large pot with enough room to comfortably hold all of the vegetables and allow them to cook evenly.
  • Cut the eggplant, zucchini, and bell peppers into similar-sized ¾-inch pieces so they cook at a consistent rate.
  • Do not add water or broth; the tomatoes and other vegetables naturally release enough moisture during simmering.
  • Cook the vegetables until tender while allowing them to retain a little texture for the best rustic consistency.
  • Fennel seeds are optional, but they add an aromatic flavor that complements the vegetables.
  • Choose either dried rosemary, a fresh rosemary sprig, or Herbs de Provence according to your preference.
  • Remove the bay leaf before serving.
  • Store leftover ratatouille in an airtight container in the refrigerator for up to 5 days.
  • The flavors continue to develop during storage, making leftovers especially flavorful.
  • Ratatouille can also be frozen for up to 3 months. Defrost it overnight in the refrigerator before reheating.