Ratatouille is a lovely traditional French stewed vegetable dish which can be served on rice, herbal couscous or potatoes.

Ratatouille for 2

Serving Size: 2


  • 2 small onions, cut in quarters
  • 4 cloves garlic, sliced
  • 1 eggplant, cut in bite sized pieces
  • 2 bell peppers, de-seeded and cut in bite sized pieces
  • 4 tomatoes, cut in large pieces
  • 1 zucchini, cut in bite sized pieces
  • 1-3 tbs. olive oil
  • 2-3 teaspoons herbs de Provence
  • salt to taste
  • dash of cayenne pepper
  • 3-4 tbs. liquid (it can be tomato paste with water, or often, if a jarred bell pepper is used, it can be the liquid from the jar).


  1. In a large skillet or frying pan, place the olive oil and begin to saute the onion.
  2. Add the bell pepper pieces, and the zucchini pieces.
  3. When they begin to soften, add the eggplant, garlic and tomatoes.
  4. Add the seasonings and lightly saute all the vegetables until al dente.
  5. Add a bit of liquid so the vegetables don’t stick to the pan, but not so much that they are swimming in liquid.


I usually use either the yellow or red bell peppers. They are sweeter and milder than the green ones, but usually more expensive.
Using 1 of each (the yellow and the red) gives the dish a more colorful appearance.