This flavorful ratatouille is an excellent way of transforming simple fresh, tomatoes, squashes and eggplants in an elegant classic French dish that’s loved by all. Its vegan, gluten-free and paleo.
This is a traditional French dish originating from the South of France. This dish is reminiscent of my trips to Paris when I would go there from England with my friend Danielle on my college breaks. I love the complex fresh and clean taste of the vegetables and herbs, may be enjoyed with brown rice, millet or quinoa.
I love to make this recipe when my garden has surplus vegetables, it makes a large serving and I get to use up all extra vegetables without having them go bad. I also love to freeze leftovers.
- 1 eggplant (aubergine) or 4 cups chopped
- 2 tablespoons olive oil
- 1 onion chopped
- 5 cloves garlic chopped
- 1/2 red bell pepper, diced
- 1/2 orange bell pepper, diced
- 2 tomatoes, chopped
- 1 zucchini (courgette) chopped
- 1 yellow squash chopped
- 2 tablespoons chopped fresh basil
- 2 sprigs of thyme
- 1/4 teaspoon dried oregano
- 1 teaspoon sea salt
Cut ends off eggplant, cut into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain. Heat olive oil in a large saucepan on medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic , bell peppers and cook for 2 minutes. Stir in tomatoes, zucchini, yellow squash, eggplant, basil, thyme, oregano and cook until vegetables are simmering, about 10 minutes. Reduce heat and cook covered until vegetables are tender, about 10 minutes.