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Ratatouille Easy

20 mins
35 mins
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Ratatouille became an icon thanks to the fun children's movie, but in real life, it comes from the Provence region of France. Ratatouille is a country dish that is prepared with aubergine, pumpkin and tomato; It is light, meatless and perfect for completing your weekly menu. Enjoy this super-fast version of making.
Learn more about Brenda Villagomez


6 portions
  • 2 eggplants, washed and disinfected
  • 2 cups Water, to disfigure
  • 1/4 cups sea salt, to disfigure
  • 2 beefsteak tomatoes, washed and disinfected
  • 3 pumpkins, washed and disinfected
  • 2 tablespoons olive oil
  • 1 1/2 cups tomato sauce, for pasta
  • 2 tablespoons basil, finely chopped
  • to taste salt
  • to taste black pepper
  • enough basil, to decorate


Using a knife, cut the eggplant into medium-thick slices. Put the slices in a large bowl, pour the water and the grain salt.
Let stand for 20 minutes. During this time you will notice that the eggplant will begin to release a dark-colored juice; This action is known as deflaming and helps the consistency of the vegetable to become softer and its flavor to become less strong. Drain, rinse and reserve.
Cut the tomato and pumpkin into slices of medium thickness and reserve.
Preheat the oven to 180 ° C.
In a circular mold, pour and distribute the olive oil, the prepared tomato sauce and the basil. Arrange one slice of eggplant, one tomato and one pumpkin one after another alternately until filling the mold; start from the outside in, this will help give it the desired shape. Season with salt and pepper.
Bake for 35 minutes, at 190 ° C. The main idea is to let the vegetable begin to roast.
Decorate with basil and enjoy.


Garnish with basil. It can accompany a roasted chicken as a garnish.


It is important not to skip the step to skin the eggplants, as this will help the taste not be bitter.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (5)
Dania Yaneth zuniga lagos
11/09/2020 23:22:21
Es buena la receta y se mira delicioso
Ruth Elena Vime
14/08/2020 20:00:03
Bien deli!! Igual y es el tipo de horno, yo tuve q dejarlo un poco mas de tiempo para q se horneara mejor la berenjena.
Eva Sandoval Ortega
11/08/2020 23:22:05
Para mí excelente
Wayra Leguizamon
04/08/2020 11:42:12
Super fácil y delicioso solo que al final es un poco difícil de acomodar los vegetales
Fátima Cobián
31/07/2020 14:07:39
Delicioso!! No tengo horno en mi casa, por lo que siempre es problema cocinar este tipo de platillos. Sin embargo no me quedé con el antojo; lo hice en cacerola y quedó super rico ¡Muchas gracias por compartir la receta!

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