Ratatouille – A French tradition

  • 1 hr total
  • 30 mins prep
  • 30 mins cook
  • serves 6 

IntroductionSkip To The Recipe

Lots of vegetables and fruits on special and what a perfect opportunity to prepare a ratatouille. A medley of eggplant, zucchini, tomatoes and bell peppers, all of course blended with wine. Yummy!!

The original ratatouille requires green bell peppers.  This is one vegetable that I am not thrilled to eat, therefore I substitute it with yellow and red bell peppers and really enjoyed the combination. Make sure that you correct the seasoning if  using yellow or red peppers as they are a bit on the sweeter side. I used red wine because I did not have white wine on hand, but either is just fine.

Ratatouille is a perfect side dish to any fish , meat or chicken.  We had pan seared chicken tights alongside.

We also had a fresh fruit with Chantilly. My little guy is not too fond of whipping cream, but Chantilly he loves it.  Maybe is the powder sugar and the vanilla that gives it a different flavor… What I loved is that he asked for seconds of fruits and I am thrilled.

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To all have a fantastic week end.

Giangi's Kitchen Signature


Nutrition Facts
Ratatouille - A French tradition
Amount Per Serving
Calories 255 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 31mg1%
Potassium 1314mg38%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 18g20%
Protein 5g10%
Vitamin A 7795IU156%
Vitamin C 306.4mg371%
Calcium 64mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Ratatouille - A French tradition

  • 1 hr total
  • 30 mins prep
  • 30 mins cook
  • serves 6 


Original recipe yields 6 servings

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  • 2 sliced and scored on both sides eggplant
  • 4 to 6 zucchini
  • 3 to 6 tablespoons olive oil
  • 2 peeled and thinly sliced yellow onion
  • 10 small red - orange bell peppers
  • 1 large minced garlic clove
  • 2 pound ripe, peeled and quartered tomatoes
  • 2 teaspoons chopped basil
  • 1/2 cup red wine


  1. Lightly salt the eggplant slices and place on paper towel to drain for about 30 minutes. Rinse and pat dry.

  2. Slice the zucchini thickly and set them aside.

  3. Pour 3 tablespoons of the olive oil into a large frying pan and when hot, lightly brown the onions, peppers and zucchini slices.

  4. Remove the vegetables to a casserole and add the eggplant slices to the frying pan or saucepan.

  5. Cook to brown both sides lightly and place in the casserole with the other vegetables. Add extra oil as needed while frying the vegetables.

  6. Add the garlic and tomatoes to the oil and cook for 1 minute. Add the garlic and tomatoes to the rest of the vegetables with the remaining olive oil in the frying pan.

  7. Add basil, salt, pepper and wine and bring to the boil over moderate heat.

  8. Cover and reduce to simmering. If the vegetables need moisture during cooking, add a little more wine.

  9. When the vegetables are tender, remove them from the casserole to a serving dish and rapidly boil any remaining liquid in the pan to reduce to about 2 tablespoons. Pour over the ratatouille to serve.


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