Eggplant Ratatouille

Learn how to make eggplant ratatouille; a classic French stew made from zucchini, eggplant, tomatoes, and lots of aromatics. Simple ingredients resulting in a rich veggie sauce that pairs perfectly with pasta or your favorite chicken recipe!

Course Main Course

Cuisine American, French

Keyword eggplant ratatouille, eggplant zucchini tomato ratatouille, ratatouille pasta

Freezer Friendly Yes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 297kcal

Author Bethany Kramer

Ingredients

1 medium eggplant, cut into cubes
1-2 zucchinis, cut into cubes
1.5 lbs roma or plum tomatoes, diced or 4 large garden tomatoes (stems removed)
1 yellow onion, diced
3-4 garlic cloves, minced
1/2 teaspoon garlic powder
1-2 Tablespoons fresh basil, chopped
salt & black pepper to taste

Instructions

Saute eggplant: in a large pot, cook diced eggplant in 1-2 teaspoons of oil with a generous pinch of salt (about 5-7 minutes). After cooking the eggplant, transfer it to another bowl.
Saute zucchini: in the same pot, add the cubed zucchini with an additional 1-2 teaspoons of oil with a pinch of salt. Cook for 5 minutes. Then remove zucchini and add to the same bowl of cooked eggplant.
Cook onions & tomatoes: Then in the same pot, add 1 teaspoon of oil and saute onions and garlic with a pinch of salt until soft (about 3-5 minutes). Add diced tomatoes in with onions and garlic and simmer for 10-15 minutes uncovered, stirring often.
Simmer: after tomatoes have begun to cook down, add cooked zucchini and eggplant to the pot with tomatoes. Add a pinch of salt and 1/2 teaspoon of garlic powder. Let the stew simmer for 20-30 minutes or until the tomatoes have thickened the stew.
Season: when the ratatouille is finished, stir in chopped basil and season with salt & pepper to taste before serving.
If serving with pasta: cook the pasta until al dente, then transfer it to the pot with the ratatouille, adding a little bit of pasta water to help add moisture to the pasta and ratatouille. Toss and serve, along with a generous dusting of Parmigiano Reggiano if desired!

Notes

Toppings - add extra flavor by sprinkling fresh parmesan cheese over top of the pasta and ratatouille! You can also add additional herbs like thyme or fresh oregano.

Types of pasta noodles to use - you can use any pasta noodle you like! Some of my favorites are rigatoni, penne, rotini, fussili, or farfalle.

What to serve it with - this dish pairs perfectly alongside a delicious salad like our Summer farro salad, Tuscan artichoke salad, or this Italian salad.

Nutrition