Ratatouille with olives and herbs

Ratatouille with olives and herbs is a colourful vegetable stew featuring a mix of eggplant, zucchini, and peppers, enhanced by briny olives and fragrant herbs. This dish is perfect as a light meal or side, embodying the flavours of Provence.

24 Jan 2026
Cook time 25 min
Prep time 10 min

Ingredients:

1 onion
1 red pepper
1 garlic clove
2 tbsp olive oil
1 can canned tomatoes
1 eggplant
2 zucchini
2 squashes
1 dash salt
1 dash black pepper
15 olives
1 tsp dried oregano
10 leafs basil

Ratatouille with olives and herbs is a vibrant and healthy vegetable stew that originates from the Provence region of France. This dish brings together a medley of fresh vegetables, enhanced by aromatic herbs and the briny flavor of olives, making it both wholesome and delicious. Perfect for a light meal, side dish, or even a topping for pasta or bread, Ratatouille is a versatile recipe that suits various tastes and occasions.

Instructions:

1. Prepare Your Ingredients:
- Peel and finely chop the onion.
- Core and dice the red bell pepper.
- Mince the garlic clove.
- Dice the eggplant, zucchini, and squashes into similar-sized pieces.

2. Cook the Onion and Pepper:
- Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat.
- Add the chopped onion and red bell pepper. Sauté for about 5-7 minutes until the vegetables are softened and the onion becomes translucent.

3. Add Garlic and Canned Tomatoes:
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the canned tomatoes along with their juices. Stir to combine and bring to a gentle simmer.

4. Add Eggplant, Zucchini, and Squashes:
- Add the diced eggplant, zucchini, and squashes to the skillet. Stir well to coat the vegetables in the tomato mixture.

5. Season and Simmer:
- Season with a dash of salt and black pepper.
- Sprinkle in the dried oregano.
- Mix everything together. Reduce the heat to low, cover the skillet, and let it simmer for about 30-40 minutes until all vegetables are tender, stirring occasionally.

6. Add Olives and Final Herbs:
- About 10 minutes before serving, add the olives to the pot.
- Tear the basil leaves into smaller pieces and stir them into the ratatouille just before serving to preserve their fresh flavor.

7. Serve:
- Taste and adjust the seasoning if necessary.
- Serve the ratatouille hot or at room temperature, on its own or as a side dish with crusty bread, over rice, or alongside grilled meats or fish.

Once your Ratatouille with olives and herbs is ready, serve it warm, topped with fresh basil leaves for added aroma and flavor. This dish can be enjoyed on its own, paired with crusty bread, or as a side to your favorite protein. With its rich flavors and healthy ingredients, it's a delightful way to enjoy a variety of vegetables in one hearty meal. Whether you're a seasoned cook or a kitchen novice, this recipe is bound to impress and satisfy.

Ratatouille with olives and herbs FAQ:

What is the best way to store leftover ratatouille?

Store leftover ratatouille in an airtight container in the refrigerator for up to 3-5 days. You can also freeze it for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.

How can I adjust the cooking time if I use fresh tomatoes instead of canned?

If using fresh tomatoes, you might need to cook them longer to achieve the desired saucy consistency. Roughly chop and add them along with the other vegetables; simmer for about 10-15 minutes longer, or until they break down.

What pan size is recommended for making ratatouille?

A large skillet or pot with a capacity of at least 4-5 quarts is recommended for this recipe. This allows enough space for the vegetables to simmer without overcrowding.

Can I substitute any ingredients in the ratatouille?

Yes, you can substitute vegetables according to your taste or what's available. For instance, bell peppers can be replaced with zucchini or add mushrooms. Also, any type of olives can be used, depending on your preference.

How can I tell when the ratatouille is done cooking?

The ratatouille is done when all the vegetables are tender and soft, usually after 30-40 minutes of simmering. You can check doneness by checking the texture of the largest pieces, like eggplant and zucchini.

Cooking Tips:

- To enhance the flavor, roast the eggplant and zucchini before adding them to the stew.

- Allow the Ratatouille to simmer gently on low heat to let the flavors meld together beautifully.

- If you prefer a chunkier texture, do not cut the vegetables too finely.

- For an extra kick, add a pinch of red pepper flakes.

- Ratatouille tastes even better the next day as the flavors continue to develop, so feel free to make it ahead of time.

- Serve with a drizzle of extra-virgin olive oil and a sprinkling of sea salt before serving to elevate the dish.

Nutrition Facts

8 Servings
Calories 70kcal
Protein 2.41g
Carbohydrates 14g
Fiber 5g
Sugar 8g
Fat 4.91g

Ratatouille with olives and herbs