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Recipe of Ratatouille vegetables

Ratatouille vegetables

50 mins
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The ratatouille consists of a typical French vegetarian dish prepared with different vegetables and herbs. In this case the vegetables of the dish are eggplant, zucchini and tomatoes. Delicious accompaniment for meats!


4 portions
  • 1 cup olive oil
  • 1/2 kilos eggplant, Cut into cubes of 2 cm.
  • 1/2 kilos zucchini, cut into slices
  • 3 anchovy fillets, cut thin
  • 2 onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/4 cups parsley, chopped
  • 1/2 cups basil, fresh chopped
  • 4 branches fresh thyme
  • 2 small boxes cherry tomato
  • 1 chili dried, peperoncino
  • 1 I touched balsamic vinegar


Put paper napkins on a large platter. Heat 1/3 cup olive oil in a medium skillet over medium heat. Add the eggplant and season with salt and pepper. Cook for 10-12 minutes until smooth and cooked. Remove the aubergine from the pan and put on the napkins in the dish.
Add ¼ cup of olive oil in the pan and cook the zucchini. When they are soft, pass the zucchini to the platter with the aubergines to drain.
Add another ¼ cup of olive oil to the pan and let the anchovies, onion, garlic and herbs (parsley, thyme and basil) cook for 5-7 minutes. Until the onion is caramelized. Add the tomatoes and cook another 10-12 minutes.
Return the eggplant and zucchini to the pan and add the dried chili. Season with salt and pepper and let cook for 20 minutes. Add the balsamic vinegar and serve at room temperature.


To prevent the aubergine from tasting bitter, the slices can be soaked in salted water for 20 minutes before cooking.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
09/07/2013 20:39:56
nada dificil y muy rica exelente platillo es el original'

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