4.9 from 48 votes
Easy One-Pot Ratatouille Recipe
This easy ratatouille recipe is a fresh twist on the classic French vegetable dish, loaded with vibrant summer vegetables. Perfect with pasta or bread, and made using only 10 ingredients in a single pot.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
(Cups)
Calories:
144 kcal
Course:
Side Dish
Cuisine:
French, Vegan
Ingredients
- 3 Tbsp olive oil divided
- 1 medium eggplant 1 eggplant yields ~5 cups chopped, diced into 1/2-inch cubes
- 2 medium zucchini can use green or yellow // 2 zucchini yield ~2 ½ cups chopped, diced into 1/2-inch cubes
- 1 medium red bell pepper 1 bell pepper yields ~2 cups chopped, diced into 1/2-inch cubes
- 1 medium yellow onion 1 onion yields ~2 cups chopped, or white onion, finely diced
- 4 large cloves garlic 4 cloves yield ~2 Tbsp minced, minced
- 1 (28-ounce) diced tomatoes or sub 2 pounds vine-ripened tomatoes, diced, canned
- 1/4 cup basil plus more for serving, chopped, fresh
- 1/2 tsp oregano dried
- 3/4 tsp sea salt plus more for seasoning eggplant
- 3/4 tsp black pepper plus more for seasoning eggplant
- 1 tsp thyme optional, chopped fresh
- 1/4 tsp red pepper flakes (optional)
FOR SERVING optional
- polenta
- pasta (gluten-free as needed)
- bread gluten-free as needed, crusty
- olive oil drizzle of
Instructions
- Heat 2 tablespoons (30 ml, adjust as needed for different serving sizes) of olive oil in a Dutch oven or large skillet over medium heat. Add the eggplant and season lightly with salt and pepper. Sauté, stirring regularly, until the eggplant becomes tender and develops a light golden color, about 10 minutes. Remove from the pan and set aside.
- Add another 1 tablespoon (15 ml, adjusting as needed for different serving sizes) of olive oil to the same pan and return it to medium heat. Stir in the zucchini, bell pepper, onion, and garlic, then cook until the vegetables are tender and lightly browned, about 10 minutes.
- Return the eggplant to the pan and add the diced tomatoes, basil, oregano, salt, and pepper, along with the thyme and red pepper flakes if using. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, or until the liquid has slightly reduced and the vegetables are tender. Taste and adjust the seasoning as needed—adding more salt for balance, extra herbs for depth, or red pepper flakes for a touch of heat.
- Serve warm on its own or alongside pasta, polenta, or crusty bread. For extra flavor, finish with a drizzle of olive oil and a sprinkle of fresh basil, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 1 month.
Cup of Yum
Nutrition Information
Serving
6(Cups)
Calories
144
(7%)
Carbohydrates
18.1g
(6%)
Protein
3.4g
(7%)
Fat
7.2g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.9g
(5%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
520mg
(22%)
Potassium
727mg
(15%)
Fiber
6.6g
(26%)
Sugar
9.9g
(20%)
Vitamin A
870IU
(17%)
Vitamin C
41.4mg
(46%)
Calcium
34.7mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6 (Cups)
Amount Per Serving
Calories 144
% Daily Value*
| Serving | 6(Cups) | |
| Calories | 144 | 7% |
| Carbohydrates | 18.1g | 6% |
| Protein | 3.4g | 7% |
| Fat | 7.2g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 520mg | 22% |
| Potassium | 727mg | 15% |
| Fiber | 6.6g | 26% |
| Sugar | 9.9g | 20% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 41.4mg | 46% |
| Calcium | 34.7mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.