Easy Ratatouille

The saying “What grows together goes together” has never been truer than it is with Ratatouille, one of my favorite dishes.  This one-pot meal can be eaten as a side dish or main course.  It tastes delicious hot, cold or at room temperature. Here is my favorite version of this dish.

Serving size: 8 side dishes / 4 main course



1 eggplant, peeled and cubed

2 zucchini, cubed

2 red peppers, diced

2 medium onions, chopped

1 head of garlic, chopped

1 28 oz can San Marzano tomatoes in sauce (cut tomatoes)

1 tsp crushed red pepper

1 TBSP Herbs de Provence

¼ cup extra virgin olive oil



  1. Heat the oil in a large pot or Dutch oven on medium-high heat.

  2. Add onions, garlic and crushed red pepper. Sauté for 2 minutes. Stir occasionally.  

  3. Add red peppers. Sauté for 2 minutes. Stir occasionally.  

  4. Add eggplant and zucchini. Sauté until slightly browned approximately 5 minutes, mixing frequently.

  5. Add tomatoes in sauce and Herbs de Provence. Combine everything.

  6. Cook for 30 minutes on low uncovered.

Tip: for main course meal top with 1 egg per serving and bake on 400° in a Dutch Oven until cooked through


Recipe By: Jennifer Messineo, MS RD CDN

Nick VanMeter