This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Ratatouille

Name: Ratatouille
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: French
Ingredients: Eggplant (1 piece); Pumpkin (2 pieces); Sweet bell peppers (2, 300 g); Onion (chopped) (1 piece); Garlic (minced) (3 cloves); Tomatoes (4 pieces); Olive oil (4 tablespoons); Thyme (2 sprigs, 1 bunch); Bay leaf (1 piece, 1 bunch); Salt (al gusto); Black pepper (al gusto); Basil (8–10 leaves, for garnish) (1 bunch)

by Waatokok Kitchen

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41 viewsTotal time: 1 hr 10 min

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A rustic Provençal-style vegetable stew: eggplant, zucchini, bell peppers, and tomatoes are simmered with garlic and thyme until tender. A very satisfying vegetarian main course or a hearty side dish, best enjoyed warm.

Servings: 4
Prep: 25 min
Cook: 45 min
Difficulty: Medium
Category: Main course, Stews & casseroles
Cuisine: French
Serve: Warm
Texture: Chunky, Soft / Tender
Techniques: Sauté
Meal: LunchDinner

Family meal
Budget friendly

Tips

Ratatouille actually tastes better after sitting in the refrigerator for a day, once the flavors have blended—store leftovers for up to 3 days. Here’s a video to help you make the recipe.

Ingredients

Eggplant (1 piece)
No price yet
Pumpkin (2 pieces)
≈ $12.90 MXN
Sweet bell peppers (2, 300 g)
$29.70 MXN
Onion (chopped) (1 piece)
≈ $3.07 MXN
$27.90 MXN/kg
Garlic (minced) (3 cloves)
≈ $0.99 MXN
Tomatoes (4 pieces)
≈ $14.27 MXN
$29.00 MXN/kg
Olive oil (4 tablespoons)
$16.72 MXN
Thyme (2 sprigs, 1 bunch)
$14.90 MXN
Bay leaf (1 piece, 1 bunch)
$10.90 MXN
Salt (al gusto)
No price yet
Black pepper (al gusto)
No price yet
Basil (8–10 leaves, for garnish) (1 bunch)
$14.90 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $118.35 MXN

≈ $29.59 MXN per serving

9 of 12 ingredients

priced

75%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Knife
Cutting board
Dutch oven
Wooden spoon
Colander

Steps

1. Prepare the vegetables5 min
Slice the eggplant, zucchini, bell peppers, and onion; mince the garlic; slice the tomato; and strip the fresh thyme leaves from the sprigs.
2. Salt the eggplant10 min
Sprinkle a little salt over the sliced eggplant and let it sit for about 10 minutes. This helps it release excess moisture so it browns properly instead of steaming, and firms up its texture a bit before adding it to the pot. Pat it dry with paper towels before using it.
3. Sauté the eggplant and zucchini7 min
Heat half the olive oil in a large pot over medium heat. Add the eggplant and zucchini and cook until they are lightly browned around the edges, 6–8 minutes. Remove and set aside.
4. Sauté the bell peppers and onion7 min
Add the remaining olive oil to the same pot, then add the bell peppers and onion. Cook until softened, 6–8 minutes.
5. Prepare the base5 min
Add the garlic and cook for about 30 seconds until fragrant. Add the tomato and thyme, along with the bay leaf if using, and season with salt and pepper.
6. Simmer28 min
Return the eggplant and zucchini to the pot. Bring to a gentle simmer, cover partially, and cook for 25–30 minutes, stirring occasionally, until the vegetables are tender but still hold their shape—a fork should pierce them easily.
7. Finish
Remove the bay leaf if you added one, taste and adjust the seasoning, and sprinkle fresh basil on top just before serving, if using.