Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Easy

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  • 3-4 - tomatoes, seeded and chopped
  • 1/4 cup - tomato puree
  • 2-3 cloves - garlic, minced
  • 1 - onion, chopped
  • 1 tsp - cumin-coriander powder
  • 3 - zucchini, chopped
  • 1 - large eggplant
  • 1 - large red bell pepper
  • Basil for garnish
  • 1 tsp - Herbs de Provence (or you can use mixed dried herbs like rosemary, marjoram, basil, bay leaf, thyme, lavender flowers etc.)
  • Salt to taste

How to Make Ratatouille

  • Place the eggplant and zucchini in a colander, sprinkle with salt and let it rest for about 30 minutes until the bitter juices are extracted.
  • In a saucepan, add little olive oil and saute the sliced onions followed by garlic and bell pepper. Cook for approx. 2 minutes.
  • Rinse the eggplant and zucchini, dry it out a little and then add it to the onion mixture. Saute for 2 minutes and then add the dried herbs, coriander-cumin powder, cover the pan and cook for 20 minutes until little soft.
  • Add the tomatoes, puree with salt and pepper and cook for another 5-10 minutes until all the vegetables get soft.
  • Serve warm garnished with basil or parsley.
  • Recipe courtesy: http://chefinyou.com/