This simple, no-bake recipe makes a hearty pot of ratatouille that your vegan friends & family will love. The recipe is designed to feed a group of 6-8 (depending on serving size) or allow a family of 1-2 to have leftovers for 3-4 meals.
Course: Brunch, Side Dish
Keyword: 10 ingredients or less, comfort, refreshing, summer, vegan
3tablespoonsOilAny cooking oil is OK
1EggplantThe stout dark purple eggplant or the long, skinny Chinese eggplant both work.
Slice all the vegetables into flat discs. You can slice the eggplant, zucchini, and tomatoes horizontally.
This is what the sliced eggplant should look like.
This is what the sliced zucchini should look like.
This is what the sliced tomatoes should look like.
Slice the green bell peppers/capsicum into long strips. This is what the sliced bell peppers should look like.
Prepare the aromatics
Thinly slice the onion.
Coarsely chop the garlic cloves.
This is what the sliced onion and chopped garlic should look like.
Assemble the ratatouille in the pot before putting on the stove
Pour the oil in a medium-sized soup pot.
Layer the eggplant in the pot first. Eggplant loves to soak up oil, which is why we put the eggplant in first. Lay the eggplant slices flat to cover the bottom of the soup pot. Depending on the size of your eggplant, you should expect to put 5-6 slices.
Layer the zucchini slices on top of the eggplant.
Layer the tomato slices on top of the zucchini. Don’t worry about being perfect. Just focus on enjoying the task and the bright beautiful colors of the vegetables.
Layer the slices of bell peppers on top of the zucchini. Try your best to lay the strips so they create a flat surface on top of the tomatoes. You should now have four layers of vegetables.
Put half of the sliced onions in an even layer on top of the bell peppers. Distribute half of the chopped garlic on top of the onions. Put 2 sprigs of the thyme on top of the garlic if you’re adding herbs.
Alternate the remaining vegetables. Layer the eggplant slices first, then the zucchini slices, then the tomatoes slices, then the bell pepper strips until you have used up all the ingredients. If you run out of a certain vegetable, just continue with the order until you finish all remaining vegetables.
Sprinkle salt and pepper on top. Season it to your tastes. If you’re not sure how much salt and pepper to use, start with 1 teaspoon of salt. You can always add more when you eat the ratatouille.
Put the remaining onion, garlic, and thyme on top of the vegetables.
Turn the burner on high. Allow the hot oil to sauté the eggplant for about 5 minutes. You should hear it crackling and see wispy steam rising from the pot.
Once you see steam rising from the pot, turn the burner down to medium and cover the pot with a lid. Allow the vegetables to sweat and cook for 15 minutes. Set a timer and come back.
After 15 minutes, lift the lid and stir the ratatouille gently to allow the top layers of vegetables to reach the bottom of the pot to ensure even cooking.
Place the lid back on the pot and turn the burner down to low.
Allow the ratatouille to simmer for 60 minutes. Set a timer and go do a fun activity. Come back in an hour to check on your ratatouille.
Once the hour is up, check the ratatouille. If it looks too watery for your tastes, remove the lid off to let the steam escape. Allow the extra moisture to cook off for an additional 10 minutes to thicken the ratatouille into a stew-like texture. When you’re happy with the texture of the ratatouille, then it is ready to serve.