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My own version of the Delicious Ratatouille Dish

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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 2 medium eggplant (about 1 pound total) cut into cubes
  • 4 - 5 tablespoons olive oil
  • 1 large onion halved and sliced
  • 2 or 3 garlic cloves very finely chopped
  • 1 large red or yellow bell pepper seeded and cut into thin strips
  • 4 courgettes 2 small zucchini and 2 small yellow squash cut into 1/2 inch slices or cubes
  • 2 cups diced tomatoes
  • 1 1/2 tablespoons Herbes de Provence
  • Salt and freshly ground black pepper to taste
  • Optional add ons: oyster sauce balsamic vinegar, or grated lemon zest


  • Add 2 tbsp oil to the pan, add garlic, eggplant and cook while stirring for 5 minutes. Remove and set aside.
  • Add 2 tbsp oil to pan, then add courgettes (small zucchini and yellow squash. Also add 1 tablespoon Herbes de Provence, salt and pepper. Occasionally stir for 7 minutes.
  • Add 1 tbsp oil to pan, then add tomatoes allow them to cook for 5 minutes to release their juices.
  • Now add your onion and bell peppers. Stir to mix.
  • Add all vegetables, add remaining Herbes the Provence, season with salt and pepper and simmer gently, covered, over low heat for about 10 minutes. Uncover and continue cooking for 7 - 10 minutes more, stirring occasionally, until all the vegetables are tender and the cooking liquid has thickened slightly.
  • Serve hot with a side of rice, pasta or root vegetables.


The optional add ons oyster sauce, balsamic vinegar, or grated lemon zest are just a few ideas on how you can change the taste a bit.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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