Ratatouille I
Zucchini, sliced, medium tomatoes, chopped and fresh basil, torn come together in this vegan — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for pan and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Toss the cubed eggplant with a little salt and leave in a colander for 15 minutes, then pat dry to draw out excess moisture and bitterness.
- Heat 2 tablespoons of the olive oil in a large pan over medium-high heat and cook the eggplant until golden on all sides, then remove and set aside.
- Add the remaining oil to the pan and soften the onion for 5 minutes, then stir in the garlic, bell pepper and zucchini and cook for another 5 minutes.
- Return the eggplant to the pan, add the chopped tomatoes, thyme, and a good seasoning of salt and pepper, and stir to combine.
- Lower the heat, cover, and simmer gently for 25 to 30 minutes, stirring occasionally, until all the vegetables are tender and the juices have reduced to a thick sauce.
- Uncover for the last few minutes if the mixture seems watery, to let the excess liquid cook off.
- Stir through the torn basil, taste and adjust the seasoning, and serve warm or at room temperature.
You'll use: Pan · Saucepan
Tips & common questions
How long does Ratatouille I take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Ratatouille I vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Ratatouille I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Ratatouille.jpg by Marcus Guimarães, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.