Ratatouille

A classic Provencal vegetable stew of eggplant, zucchini, peppers, and tomatoes slow-cooked in olive oil and herbs

A systems based approach to wellness and beauty

Vegan recipe - 100% plant-based. No meat, poultry, fish or sea life, no eggs, and no dairy or honey. Nothing that once was a living animal.

About This Recipe

Ratatouille is one of the most famous vegetable dishes in French cooking, and one of the most honest. It comes from Provence, the sun-drenched southern region that gave the world olive oil, lavender, garlic, and a way of cooking vegetables slowly until they become something greater than the sum of their parts. The dish is simple by design: eggplant, zucchini, tomatoes, peppers, onion, garlic, olive oil, and herbs. Nothing hidden, nothing elaborate. The technique is the secret.

The name is often connected to the French verb touiller - meaning to stir or toss - and the dish reflects the spirit of rustic Provencal home cooking. Historically it was made with whatever summer vegetables were available: a practical, seasonal, and deeply satisfying meal that could be eaten warm, at room temperature, or cold the next day, and that almost always improved after a night in the refrigerator. Larousse Gastronomique and Provencal culinary tradition both describe it as a stew of summer vegetables associated with southern France, where olive oil and herbs are the foundation of everyday cooking.

This Hanuvier version cooks the vegetables in stages - each one separately before everything comes together - so that every vegetable keeps its own character and texture rather than becoming a uniform mush. It is one of the most versatile recipes in the Hanuvier kitchen: a side dish, a main course with lentils or grains, a base for grain bowls, or a meal-prep foundation that works across four days of the week. For a protein boost, stir in cooked lentils or serve alongside a portion of Hanuvier's Plant Protein & Collagen Booster.

At a Glance

Ingredients

Vegetables

• 1 medium eggplant (approximately 1 lb), cut into 3/4-inch cubes
• 2 medium zucchini (approximately 1 lb total), cut into 1/2-inch half-moons
• 1 red bell pepper, diced into 3/4-inch pieces
• 1 yellow bell pepper, diced into 3/4-inch pieces
• 1 large yellow onion (approximately 2 cups diced)
• 4 medium ripe tomatoes (approximately 1 1/2 lb), diced - or 1 can (14.5 oz) diced tomatoes
• 2 tsp finely minced fresh garlic (about 2 medium cloves)

Herbs, Oil, and Seasoning

• 3 tbsp extra-virgin olive oil, divided
• 1 1/2 tsp fine sea salt, divided
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp freshly ground black pepper
• 1 bay leaf
• 1 tbsp fresh basil leaves, roughly chopped
• 1 tbsp fresh flat-leaf parsley, roughly chopped
• 1 tsp red wine vinegar or fresh lemon juice

Optional Serving Additions

• Cooked green or brown lentils, for added plant-based protein
• Cooked brown rice, quinoa, or farro
• Warm crusty bread
• A small drizzle of extra-virgin olive oil before serving

Instructions

1. Cut 1 medium eggplant into 3/4-inch cubes. Place in a colander or large bowl, sprinkle with 1/2 tsp fine sea salt, and toss gently. Let the eggplant sit for 15 minutes while you prepare the other vegetables. After 15 minutes, pat the cubes dry with a clean towel or paper towels to remove the drawn-out moisture.
2. While the eggplant rests, cut the zucchini into 1/2-inch half-moons. Dice the red and yellow bell peppers into 3/4-inch pieces. Dice the yellow onion. Dice the tomatoes into small pieces, or open the can of diced tomatoes. Mince the garlic.
3. Heat a large Dutch oven, heavy pot, or deep saute pan over medium heat. Add 1 tbsp extra-virgin olive oil. When the oil is warm but not smoking, add the dried eggplant cubes in a single layer as much as possible. Cook for 6-8 minutes, stirring occasionally, until the eggplant begins to soften and lightly brown at the edges. Transfer to a plate - it does not need to be fully cooked yet.
4. Add 1 tsp extra-virgin olive oil to the same pot. Add the zucchini half-moons and a small pinch of salt. Cook for 4-5 minutes, stirring gently, until the zucchini begins to soften but still holds its shape. Transfer to the plate with the eggplant.
5. Add 1 tbsp extra-virgin olive oil to the pot. Add the diced onion, red bell pepper, yellow bell pepper, and 1/2 tsp fine sea salt. Cook for 8-10 minutes, stirring every 1-2 minutes, until the onion is soft and translucent and the peppers begin to sweeten and soften.
6. Add the minced garlic and stir for 30-45 seconds until fragrant. Add 1 tbsp tomato paste and stir for 1 minute, allowing it to coat the vegetables and deepen slightly in color.
7. Add the diced tomatoes (or canned diced tomatoes), 1 tsp dried thyme, 1/2 tsp dried oregano, 1/4 tsp black pepper, 1 bay leaf, and the remaining 1/2 tsp fine sea salt. Stir well and bring the mixture to a gentle simmer over medium heat.
8. Return the browned eggplant and zucchini to the pot. Stir gently so the vegetables are coated with the tomato mixture. Reduce the heat to low and simmer uncovered for 20-25 minutes, stirring gently every 5 minutes, until the vegetables are tender and silky but not completely broken down.
9. Remove the bay leaf. Stir in 1 tbsp chopped fresh basil, 1 tbsp chopped fresh parsley, and 1 tsp red wine vinegar or fresh lemon juice. Taste and adjust: add a small pinch of salt if the flavor tastes flat, 1 tsp more olive oil if the dish tastes sharp, or an extra 1/2 tsp vinegar or lemon juice for more brightness.
10. Turn off the heat and let the ratatouille rest for 10 minutes. This brief resting period allows the vegetables to settle and the flavors to come together. Serve warm, at room temperature, or refrigerate and serve the next day - the flavor often deepens overnight.
11. Spoon into a shallow bowl and finish with a small drizzle of extra-virgin olive oil if desired. Serve as a main dish with lentils, quinoa, brown rice, farro, or warm bread, or as a side alongside a larger plant-based meal.

Nutritional Information

Approximate values per main-dish serving, based on 4 servings. Values will vary depending on vegetable size, tomato type (fresh vs. canned), olive oil measurement, and whether optional grains or lentils are added.

• Calories: approximately 180-230 kcal
• Protein: approximately 4-6 g
• Carbohydrates: approximately 22-28 g
• Fat: approximately 10-13 g
• Fiber: approximately 7-9 g
• Key Nutrients Present: Fiber, vitamin C, potassium, vitamin A, folate, magnesium.

Nutrition values are approximate and may vary depending on ingredient brands, preparation method, and serving size.

Wellness Connection

Ratatouille is one of the most vegetable-dense dishes in the Hanuvier recipe collection. Six different vegetables - eggplant, zucchini, two types of bell pepper, tomato, and onion - combine with garlic, fresh herbs, and olive oil to create a dish that is genuinely rich in dietary fiber, vitamin C, potassium, and folate. The variety is important. Different vegetables bring different phytonutrients, and eating a range of colors and types in a single meal is one of the simplest expressions of the systems-based approach to nutrition.

Olive oil is the other key component. It is not just a cooking medium here - it carries fat-soluble flavor compounds from the herbs and garlic into the vegetables, and it gives the finished stew its characteristic silky texture. Used in moderate amounts as part of a varied plant-based diet, it has long been associated with the Mediterranean dietary pattern that Provence exemplifies. As a meal-prep dish that reheats beautifully and deepens in flavor after a day in the fridge, ratatouille is one of the most practical ways to keep nutritious, whole-food cooking accessible across a busy week.

Frequently Asked Questions

What is the difference between ratatouille and confit byaldi?

These are two distinct preparations. Classic ratatouille is a rustic vegetable stew - the vegetables are cut into pieces and slow-cooked together in olive oil until silky and soft. Confit byaldi is a more refined, restaurant-style dish in which the vegetables are sliced paper-thin and arranged in overlapping concentric circles over a sauce before being baked. Both are associated with Provencal cooking, but this recipe is the traditional rustic stew version, which is the version made in home kitchens across southern France.

Can I use canned tomatoes instead of fresh?

Yes - and for much of the year, canned tomatoes are the better choice. Fresh tomatoes need to be fully ripe and flavorful to work well in ratatouille. Out of season, a good quality can of diced tomatoes (preferably San Marzano or similar) will give a richer, more consistent result than pale, watery fresh tomatoes. Use 1 can (14.5 oz / 400g) as a direct substitute for 4 medium fresh tomatoes.

Do I have to salt the eggplant?

It is strongly recommended. Salting and resting the eggplant for 15 minutes draws out excess moisture, which helps the cubes brown properly in the pan rather than steaming. Unrinsed eggplant tends to absorb too much oil and cook unevenly. The 15-minute step is worth the time.

How long does it keep, and can I freeze it?

Ratatouille keeps well in an airtight container in the refrigerator for up to 4 days and the flavor often improves after the first day. Freezing is possible but not ideal - zucchini and eggplant become noticeably softer after freezing and thawing. For best texture, refrigerate and consume within 4 days.

How do I add more protein to make this a complete meal?

The easiest options are to stir in 1 cup of cooked green or brown lentils when the stew is nearly done, or to serve it over cooked quinoa, farro, or brown rice. White beans (cannellini or navy beans) also work well folded in at the end. Each of these additions increases the protein content meaningfully without changing the character of the dish.

What is Hanuvier's systems-based approach to wellness and beauty?

The body functions as an interconnected system, with nutrients participating in multiple biological processes and often working alongside one another. Hanuvier uses this systems perspective to develop thoughtfully formulated products that support wellness, beauty, or both through a holistic approach rather than a single-ingredient focus.

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