Zucchini and Eggplant Ratatouille

This post shows you how to make zucchini and eggplant ratatouille.

Looking for a healthy, veggie-packed meal? This Zucchini & Eggplant Ratatouille is your new go-to recipe!

Tender zucchini, roasted eggplant, sweet bell peppers, and juicy tomatoes come together in a rich, herb-infused sauce for the perfect balance of flavors. This classic French dish is easy to make, vegan, gluten-free, and meal-prep friendly. Serve it as a side, over pasta, or with crusty bread for a delicious, wholesome meal that’s great for any occasion! 🥒🍆🍅✨

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What can you cook with zucchini?

Zucchini is a super versatile vegetable and there are so many delicious options to whip up in no time at all. Whether you are looking for a pasta dish or an alternative to using pasta, or you are looking for a tasty side dish using this vibrant veggie. Here are some of our favorites:

1. Zucchini Fritters – an amazing zucchini side dish
2. Zucchini Noodles with Garlic Shrimp – zoodles, what could be better?
3. Stuffed Zucchini Boats – a super easy zucchini dinner recipe!
4. Zucchini Lasagna – using zucchini instead of pasta – perfect as a gluten free recipe.
5. Creamy Zucchini Pasta – indulgent but super quick to make!
6. Zucchini Parmesan – tomato-ey flavorsome goodness.
7. Grilled Zucchini and Chicken Wrap – a new ingredient for your wrap?
8. Zucchini and Black Bean Tacos – fun twist on a Mexican classic!
9. Zucchini Stir-Fry with Tofu – try a new dish!
10. Zucchini and Mushroom Risotto
11. Zucchini Crust Pizza – a different take on pizza
12. Lemon Garlic Zucchini & Salmon Foil Packs – mess-free!
13. Zucchini and Chicken Casserole
14. Zucchini and Chickpea Curry
15. Spaghetti with Zucchini and Tomatoes – super quick to make!
16. Baked Zucchini Falafel Bowl

Follow these recipes, and you’ll have a delicious zucchini dinners in no time! 😊

Aesther Cooking Pairs this recipe with

Ingredients

Vegetables:

1 medium eggplant, cut into ½-inch cubes

2 medium zucchinis, sliced into half-moons

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small onion, diced

3 cloves garlic, minced

4 large tomatoes, diced (or 1 can diced tomatoes)

Seasoning & Herbs:

3 tbsp olive oil

1 tsp salt (adjust to taste)

½ tsp black pepper

½ tsp red pepper flakes (optional)

1 tsp dried oregano

1 tsp dried thyme

½ tsp smoked paprika (optional)

¼ cup fresh basil, chopped (plus more for garnish)

1 tbsp balsamic vinegar (optional, for extra depth)

Step-by-Step Instructions

Prep the Eggplant

Place the cubed eggplant in a colander and sprinkle with ½ tsp salt. Let it sit for 15-20 minutes to remove bitterness. Pat dry with a paper towel.

Sauté the Vegetables

Heat 2 tbsp olive oil in a large pan over medium heat. Add the eggplant and cook for 5-6 minutes until golden and slightly softened. Remove and set aside.

In the same pan, add 1 tbsp olive oil, onion, and garlic. Sauté for 2-3 minutes until fragrant.

Stir in the bell peppers and zucchini, cooking for 5 minutes until slightly tender.

Simmer the Ratatouille

Add the tomatoes, oregano, thyme, paprika, salt, and black pepper. Stir well and let simmer for 10 minutes, stirring occasionally.

Return the eggplant to the pan, cover, and let simmer for another 10-15 minutes, allowing the flavors to meld. Add balsamic vinegar for extra richness.

Final Touches & Serve

Remove from heat and stir in fresh basil. Taste and adjust seasoning if needed.

Serve warm with crusty bread, rice, or pasta and garnish with extra basil.

Tips and Tricks

✔ Salt the eggplant before cooking – This removes bitterness and prevents sogginess.

✔ Don’t overcook the zucchini – It should be tender but not mushy.

✔ For a richer flavor – Let the ratatouille sit for a few hours before serving (it tastes even better the next day!).

✔ Want a smoky taste? – Roast the veggies before adding them to the sauce.

✔ Make it in the oven – Layer the ingredients in a baking dish and roast at 375°F (190°C) for 45 minutes for a baked version.

🌿 Make It Your Own – Try:

• Protein-Packed 🍗
  • Add chickpeas or white beans for a plant-based protein boost.
  • Serve with grilled chicken or shrimp for a protein-rich meal.
• Extra Creamy 🧀
  • Top with goat cheese, Parmesan, or feta for a creamy twist.
  • Stir in a splash of coconut milk for a dairy-free creamy version.
• Oven-Baked Ratatouille 🍲
  • Layer the sliced veggies in a baking dish for a beautiful, baked version (like the one in the Ratatouille movie!).
  • Drizzle with olive oil and bake at 375°F (190°C) for 45 minutes.

How to Serve

This Zucchini & Eggplant Ratatouille is incredibly versatile! Enjoy it:

✔ With Crusty Bread – Perfect for soaking up all the flavorful sauce.

✔ Over Rice or Quinoa – A hearty, plant-based meal.

✔ Tossed with Pasta – Makes a delicious Mediterranean-inspired dish.

✔ As a Side Dish – Pairs well with grilled chicken, fish, or tofu.

✔ Topped with Eggs – Serve with a poached egg for a brunch twist!

Zucchini and Eggplant Ratatouille

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:27 minutes mins

Servings: 4 people

Ingredients

Vegetables:

• 1 medium eggplant cut into ½-inch cubes
• 2 medium zucchinis sliced into half-moons
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 1 small onion diced
• 3 cloves garlic minced
• 4 large tomatoes diced (or 1 can diced tomatoes)

Seasoning & Herbs:

• 3 tbsp olive oil
• 1 tsp salt adjust to taste
• ½ tsp black pepper
• ½ tsp red pepper flakes optional
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp smoked paprika optional
• ¼ cup fresh basil chopped (plus more for garnish)
• 1 tbsp balsamic vinegar optional, for extra depth

Instructions

Prep the Eggplant

• Place the cubed eggplant in a colander and sprinkle with ½ tsp salt. Let it sit for 15-20 minutes to remove bitterness. Pat dry with a paper towel.

Sauté the Vegetables

• Heat 2 tbsp olive oil in a large pan over medium heat. Add the eggplant and cook for 5-6 minutes until golden and slightly softened. Remove and set aside.
• In the same pan, add 1 tbsp olive oil, onion, and garlic. Sauté for 2-3 minutes until fragrant.
• Stir in the bell peppers and zucchini, cooking for 5 minutes until slightly tender.

Simmer the Ratatouille

• Add the tomatoes, oregano, thyme, paprika, salt, and black pepper. Stir well and let simmer for 10 minutes, stirring occasionally.
• Return the eggplant to the pan, cover, and let simmer for another 10-15 minutes, allowing the flavors to meld. Add balsamic vinegar for extra richness.

Final Touches & Serve

• Remove from heat and stir in fresh basil. Taste and adjust seasoning if needed.
• Serve warm with crusty bread, rice, or pasta and garnish with extra basil.

FAQs

Q: Can I make ratatouille ahead of time?
A: Yes! Ratatouille tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

Q: Can I use canned tomatoes instead of fresh?
A: Absolutely! One 14-oz can of diced tomatoes works well as a substitute for fresh tomatoes.

Nutritional Information (Approximate)

• Protein: 4g
• Carbs: 20g
• Fats: 9g

This Zucchini & Eggplant Ratatouille is a simple, and flavorful dish that’s easy to make and perfect for meal prep. Whether you serve it as a main or a side, it’s a delicious way to enjoy fresh summer vegetables. Try it tonight and savor every bite! 🥒🍆🍅✨

YOU MAY ALSO LIKE:

• Zucchini Fritters
• Zucchini Noodles with Garlic Shrimp
• Stuffed Zucchini Boats

Looking for more zucchini recipe ideas? visit Zucchini Recipes

This post shows you how to make zucchini and eggplant ratatouille.