A French vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h 30 min

Organic sourcing

Eggplants, zucchini, and bell peppers are part of the EWG Dirty Dozen, making organic options preferable to reduce pesticide exposure.

Ingredients

• 2 medium eggplants
• 2 medium zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 2 large tomatoes
• 1 large onion
• 3 cloves garlic
• 1/4 cup extra-virgin olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Cut the eggplants and zucchini into thick slices. Dice the bell peppers and tomatoes. Chop the onion and mince the garlic.
2. In a large pan, heat some olive oil over medium heat. Cook the eggplant slices until lightly browned. Set aside.
3. In the same pan, add more olive oil and cook the zucchini until tender. Set aside with the eggplant.
4. Add more oil if needed, and sauté the onion and garlic until soft. Add diced bell peppers and cook until they begin to soften.
5. Return the eggplant and zucchini to the pan. Add the tomatoes, dried thyme, basil, and bay leaf. Stir well to combine.
6. Season with salt and pepper. Reduce the heat to low, cover the pan, and let it simmer until all vegetables are tender, about 40 minutes.
7. Stir occasionally to prevent sticking. Adjust seasoning with salt and pepper if needed before serving.

Notes

• Ratatouille can be served hot or at room temperature.
• This dish pairs well with crusty bread or as a side to grilled proteins.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.