Recipes
Global

Ratatouille

A rustic Provençal dish of slow-roasted vegetables infused with herbs and olive oil.

Ingredients

  • 1 eggplant
  • 1–2 zucchinis
  • 2–3 tomatoes
  • 1 bell pepper
  • 1 onion (optional)
  • 2–3 garlic cloves
  • Olive oil
  • Fresh or dried thyme, rosemary
  • Salt & pepper
  • Optional: basil, oregano, chili flakes

Method

  1. 1

    1

  2. 2

    2

  3. 3

    3

  4. 4

    4

  5. 5

    5

  6. 6

    6

Swaps & variations

  • Sweet version: add roasted red peppers
  • Rich version: add tomato paste
  • Herb boost: add herbes de Provence
  • Low-acid recipe: use yellow tomatoes

Storing & freezing

Refrigerate up to 4 days. Freezes well for 2–3 months (texture softens).

Grow it yourself

  • Loves heat and full sun.,Start indoors early; transplant after frost.,Requires consistent watering. Eggplant
  • Fast-growing; direct sow after frost.,Harvest young for best texture.,Mulch to prevent powdery mildew. Zucchini
  • Start indoors; transplant to rich composted soil.,Stake or cage for airflow.,Water at the base to avoid fungal issues. Tomatoes
  • Need long warm season.,Mulch to keep soil warm.,Remove early flowers to encourage fruiting. Bell Peppers
  • Prefer dry, well-drained soil and full sun.,Harvest in the morning for peak essential oils. Herbs (Thyme, Rosemary, Basil)
  • Neem oil for beetles and whiteflies.
  • Straw mulch helps prevent soil splash and blight.
  • Marigolds deter nematodes.
  • Hand-pick caterpillars early.
  • Pick when glossy and springy to touch.,Avoid overripe dull-skinned fruit. Eggplant
  • Harvest at 6–8 inches long.,Daily picking increases yield. Zucchini
  • Deep red, slightly soft, fragrant. Tomatoes
  • Cut sprigs just before flowering. Herbs

Want meals like this matched to your goals and preferences?

Build my meal plan