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.


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  1. I love ratatouille and make it a lot. It is the perfect side dish during the fall! I have eggplant from my garden so I am making some this week!

  2. Dear Michelle, This looks absolutely delicious! What a superb dish…all I would need is a nice crusty loaf of bread. xo, Catherine

  3. Jill Silverman Hough

    Ratatouille always makes me think of my mom and her hippie friends when we were kids–ratatouille was THE thing and there was hardly a get-together that didn’t have a bowl of it with some crackers nearby. I still think of it as snack/party food, and it does make a good go-with for a cheese platter. How do you like to use it?

  4. Ali @ Home & Plate

    That looks yummy. Growing up we called this dish “hot salad.” Loved it then and still do today. Looks delish and good for you too.

  5. Rebecca @ Strength and Sunshine

    Such a classic! My family loves when I make Ratatouille (and that really surprised me!) My brother really loves it, and I would have never guessed!

  6. Another great looking recipe. I look forward to trying this recipe and following more of them. You offer easy to make and delicious healthy recipes and that’s definitely a benefit.

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