Not Really Ratatouille

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not really ratatouille

Ratatouille is a great dish to make in the summer months when the garden is brimming with zucchini, eggplants, and tomatoes. It’s traditionally cooked for a long period of time. This “Not Really Ratatouille” is a quicker and fresher approach allowing each vegetable’s individual taste and texture to emerge.

Not Really Ratatouille


  • 3 tablespoons extra virgin olive oil, or as needed
  • 1 large onion, coarsely chopped
  • 1 leek, cleaned and sliced, optional
  • 3 cloves garlic, minced
  • 2 medium zucchini, cut in half lengthwise and sliced
  • 2 medium Japanese eggplants, sliced or 1 large eggplant, diced
  • 1 large red bell pepper, quartered and sliced
  • 4 large tomatoes, peeled, seeded and coarsely chopped
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped parsley, preferably flat-leaf
  • salt and pepper, to taste


Step 1

Heat 1 tablespoon olive oil in a large skillet set over medium-high heat; add the onion, leek, peppers, and garlic; saute until the onion just begins to brown. Remove with a spoon to a bowl and set aside.

Step 2

Add 1 tablespoon olive oil to the skillet, add the zucchini and saute until just beginning to soften and brown, about 3 minutes; remove with a spoon; add to the onions in the bowl.

Step 3

Add the remaining oil to the skillet; add the eggplant and saute until the eggplant begins to soften; about 3 minutes (add more oil if the eggplant absorbs it all); remove to the bowl with the onions and zucchini.

Step 4

Add the tomatoes to the skillet; cook until they begin to break down and made a sauce; return the reserved vegetables to the skillet along with the basil, parsley, salt, and pepper; cook until just heated through. Taste and adjust seasonings.

non-traditional ratatouille

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Nutritional Info

This information is per serving.
  • Calories
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • Fat
    8g (1g Sat, 5g Mono, 1g Poly)

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