Calling all veggie lovers! This easy ratatouille recipe will transport you straight to Provence with every bite.
Fresh zucchini, eggplant, and peppers transform into a colorful masterpiece bursting with flavor. Fragrant herbs and a hearty tomato sauce complete the dish, making it both healthy and satisfying.
Perfect for Busy Weeknights!
This recipe is a lifesaver for busy days. It’s quick to prep and super easy to make, so you can whip up a delicious and nutritious meal in no time.
Ratatouille in Your Thermomix®
Don’t worry, you don’t need fancy equipment! My simple recipe with clear step-by-step instructions shows you how to make this dish in your Thermomix® with just a few easy steps. Get ready to impress yourself (and your taste buds) with homemade ratatouille!
What is ratatouille?
Ratatouille is a traditional Provençal dish made from a variety of fresh vegetables, including zucchinis, eggplants and peppers. These colorful vegetables are braised in an aromatic tomato sauce with Mediterranean herbs, resulting in a hearty yet light dish.
You’ll love this dish because it is:
- a classic Provençal (French) vegetable dish that captures the flavors of the south.
- a colorful mix of juicy zucchini, creamy eggplant and sweet peppers.
- ideal for using up surplus vegetables and enjoying a healthy meal at the same time.
- a tasty example of the diversity of Mediterranean cuisine.
- a delicious way to combine a wealth of flavors and textures in one pot.
- a vegetarian dish that will also delight meat lovers.
- a warm embrace of Mediterranean spices in every bite.
- an easy way to use the diversity of your vegetable basket.
- a feast for the senses, prepared with fresh herbs and tomatoes.
- the ideal combination of freshness, taste and lightness on a plate.
Recipe Tips
Ratatouille can be eaten with bread as a main meal. It also goes well with pasta or rice.
Ratatouille is also served as a side dish with meat or fish.
Choose fresh and ripe vegetables for the best taste experience.
Leave enough space in the Varoma® container for the vegetables to cook evenly.
Layer the vegetables in the Varoma® so that the air can circulate well.
Use Mediterranean herbs to your taste for an authentic aroma.
Make sure to chop the garlic cloves thoroughly to release their aroma.
Leave the tomato sauce to rest briefly after cooking to allow the flavors to develop.
Use fresh baguette for dipping in the delicious tomato sauce.
Experiment with different spice combinations to adapt the recipe to your taste.
Leftovers taste even better reheated the next day.
Serve the ratatouille with fresh herbs or a sprinkling of grated Parmesan for an extra touch of flavor.
Make in advance and store leftovers
Ratatouille is easy to prepare and store in the fridge.
It can also be frozen to store for later meals.
Pairings
Serve ratatouille with crusty baguette or rice for a filling meal.
It can also be served as a side dish with grilled meat or fish.
Variations
Add sautéed mushrooms for extra depth of flavor.
Use chickpeas to add a protein-rich note to the dish.
Experiment with different herbs such as basil or parsley.
Add spicy chili flakes to achieve a spicy note.
Frequently asked questions about ratatouille
Ingredients needed for ratatouille?
- 2 small zucchinis
- 1 eggplant
- 2 peppers, red and yellow
- 1 large red onion
- 2-3 cloves of garlic
- 1 tin of chopped tomatoes (400 g)
- 200 ml water
- 20 g olive oil
- 2 geh. teaspoon vegetable stock
- 1 teaspoon each of thyme, oregano and rosemary
- 1 tsp sugar
- 2 bay leaves
- 1 ½ tsp salt
- ½ tsp pepper
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to make ratatouille?
Preparation:
Wash and dry the zucchini and eggplant.
Halve the zucchinis lengthways and cut into strips approx. 1 cm thick.
Cut the eggplant into equal-sized cubes.
Wash the peppers, remove the seeds and cut into strips.
Place the zucchinis and peppers in the Varoma® container, season with 1 teaspoon of salt and mix.
Spread the vegetables out so that a few slits remain free to allow air to circulate.
Then place the eggplant in the baking tray and season with ½ teaspoon of salt. Close the Varoma® .
Next, peel and halve the garlic cloves and add to the mixing bowl. 3 sec. / Chop level 6then push down with the spatula.
Add the olive oil and 2 min. 30 sec. / 120° / level 1 steam.
In the meantime, peel the onion and cut into wide wedges.
Now add all the remaining ingredients to the stewed garlic in the mixing bowl. These are: Onion, chopped tomatoes, water, vegetable stock, oregano, rosemary, thyme, sugar, salt, pepper and the bay leaves.
Close the mixing bowl with the lid, place the Varoma® container with the vegetables on top and set the controls to 30 min. / Varoma® / anticlockwise rotation / gentle stirring stage set.
After the time has elapsed, remove the Varoma® .
Pour the tomato sauce into a large bowl and remove the bay leaves.
Mix the vegetables into the tomato sauce and serve with baguette.
Enjoy your meal!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected. Just have fun with it and enjoy the process!
I hope you have lots of fun cooking and enjoy your meal!
If you liked my quick recipe for ratatouille, you might also like my recipe for delicious meatballs in paprika sauce🙂
Your Christoph
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Ratatouille
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Equipment
- Thermomix
- Spatel
- Cutting board
- Knife
Ingredients
- 2 small zucchini
- 1 Eggplant
- 2 Peppers red and yellow
- 1 Red onion Large
- 2-3 Garlic cloves
- 1 Tin of chopped tomatoes 400 g
- 200 ml Water
- 20 g Olive oil
- 2 Tsp Vegetable broth
- 1 Tsp Thyme
- 1 Tsp Oregano
- 1 Tsp Rosemary
- 1 Tsp Sugar
- 2 Bay leaves
- 1 ½ Tsp Salt
- ½ Tsp Black pepper
Instructions
- Wash and dry the zucchini and eggplant. Halve the zucchinis lengthways and cut into strips about 1 cm thick. Cut the eggplant into equal-sized cubes.
- Wash the peppers, remove the seeds and cut into strips.
- Place the zucchinis and peppers in the Varoma® container, season with 1 teaspoon of salt and mix.
- Note: Spread the vegetables out so that a few slits remain free to allow air to circulate.
- Then place the eggplant in the baking tray and season with ½ teaspoon of salt. Close the Varoma® .
- Next, peel and halve the garlic cloves and add to the mixing bowl. Chop 3 sec. / level 6 then push down with the spatula.
- Add the olive oil and stream 2 min. 30 sec. / 120° / level 1.
- In the meantime, peel the onion and cut into wide wedges.
- Now add all the remaining ingredients to the stewed garlic in the mixing bowl. These are: Onion, chopped tomatoes, water, vegetable stock, oregano, rosemary, thyme, sugar, salt, pepper and the bay leaves.
- Close the mixing bowl with the lid, place the Varoma® container with the vegetables on top and set the controls to stir gently 30 min. / Varoma® / anticlockwise rotation.
- After the time has elapsed, remove the Varoma® .
- Pour the tomato sauce into a large bowl and remove the bay leaves.
- Mix the vegetables into the tomato sauce and serve with baguette.
Notes
- Ratatouille can be eaten with bread as a main meal. It also goes well with pasta or rice. Ratatouille is also served as a side dish with meat or fish.
