Servings 6
  • Prep Time : 30 min
  • Cook Time : 30 min
  • Ready Time : 60 min

Ratatouille is a traditional French dish, and comes in many different variations. From my perspective, two ingredients are absolutely critical — eggplant and tomatoes. The dish pictured here is fairly traditional.

Ingredients Directions
  • 2-3 medium
  • 2 tablespoons minced garlic
  • 1 cup diced onion
  • 2 pounds red or new potatoes cubed
  • 2 cans diced tomatoes
  • 1 can butter or canellini beans optional


  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/4 cup fresh basil minced

Cut the eggplant into 1 inch cubes, then place in a colander and salt generously. Let the eggplant sit for 10-20 minutes while you are cutting other vegetables. Salting makes the eggplant less bitter. Cut remaining fresh vegetables. Heat olive oil, and sauteé the eggplant and potatoes for 5–10 minutes. Undercooked eggplant is not very tasty! Add the onions and garlic, and continue sauteéing for another 5-10 minutes. Add peppers, tomatoes, beans, and spices, and continue cooking for another 5 minutes or so. If using optional ingredients, put any other squash in at the same time as the eggplant. If you like it thickened, add the tomato paste last. Top with a little vegan parmesan cheese and fresh cracked pepper.

Posted June 7, 2011 by robfelty