Provençal Ratatouille

The classic version of this Provençal dish is very soupy, great for serving over couscous and with pasta. This recipe makes more of a ratatouille sauté.

Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 8


  • 2 Tbsp. olive oil
  • 2 cloves garlic, peeled and minced
  • 1½ cups sliced Japanese eggplant
  • 1½ cups sliced zucchini
  • 1½ cups sliced yellow squash
  • 1 cup diced red bell pepper
  • 2 cups diced plum tomatoes
  • ½ tsp. dried thyme leaves
  • ¼ cup minced parsley
  • 1 tsp. salt
  • ½ tsp. ground black pepper


  • In a large saucepan, heat olive oil. Add garlic and sauté over medium-high heat for 1 minute.
  • Add eggplant, zucchini, squash, bell pepper, and tomatoes. Sauté, stirring often, until vegetables are crisp and tender and tomatoes are soft, about 6–8 minutes.
  • Add thyme, parsley, salt, and pepper and serve.