Main Course · French · Dinner ·

Rustic French Ratatouille with Heirloom Tomatoes

Name: Rustic French Ratatouille with Heirloom Tomatoes
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 2 medium eggplants, diced into 1-inch cubes; 2 zucchinis, sliced into 1/4-inch rounds; 1 large red bell pepper, cored and chopped; 1 large yellow bell pepper, cored and chopped; 1 large onion, diced; 4 cloves garlic, minced; 6 large heirloom tomatoes, chopped; 1/4 cup extra-virgin olive oil; 1 tablespoon tomato paste; 1/4 cup fresh basil leaves, chopped; 1 teaspoon dried thyme; Salt, to taste; Black pepper, to taste; Red pepper flakes, optional, for heat; 2 tablespoons fresh parsley, chopped; 2 teaspoons balsamic vinegar

This classic French dish brings the best of seasonal vegetables together in a rich, fragrant stew that’s perfect for any gathering.

4.7(750 reviews)

·By Ethan Brooks·July 27, 2025

Rustic French Ratatouille with Heirloom Tomatoes — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Ratatouille

For the Tomato Base

For the Seasoning

For the Finish

Nutrition

Per serving

Calories: 256 kcal
Protein: 5.6 g
Carbs: 30.7 g
Fat: 15.1 g
Fiber: 8.9 g

Whole recipe

Total

Calories: 1024 kcal
Protein: 22.4 g
Carbs: 122.8 g
Fat: 60.6 g
Fiber: 35.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 medium eggplants diced into 1-inch cubes	78	3	18	0.6	9
2 zucchinis sliced into 1/4-inch rounds	66	5	13	1.5	4.4
1 large red bell pepper cored and chopped	43	1.5	10	0.5	3.5
1 large yellow bell pepper cored and chopped	50	1.5	12	0.5	3.5
1 large onion diced	48	1.5	11	0.1	2
4 cloves garlic minced	18	0.7	4	0.1	0.2
6 large heirloom tomatoes chopped	216	8	48	3	12
1/4 cup extra-virgin olive oil	477	0	0	54	0
1 tablespoon tomato paste	13	0.5	2.5	0	0.5
1/4 cup fresh basil leaves chopped	1	0.1	0.2	0	0.1
1 teaspoon dried thyme	3	0.1	0.7	0.1	0.3
Salt to taste	0	0	0	0	0
Black pepper to taste	2	0.1	0.6	0	0.2
Red pepper flakes optional, for heat	1	0.1	0.2	0.1	0.1
2 tablespoons fresh parsley chopped	3	0.3	0.6	0.1	0.4
2 teaspoons balsamic vinegar	5	0	1	0	0

These nutrition estimates are approximate and not a substitute for dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Vegetables

1
Combine vegetables
Combine the eggplant, zucchini, and bell peppers in a bowl.
2
Season and rest
Toss with a sprinkle of salt and let sit for 30 minutes to draw out moisture.
3
Rinse and dry
Rinse and pat dry with a paper towel.

Preparing the Tomato Base

1
Heat oil
Heat olive oil in a large pot over medium heat.
2
Sauté aromatics
Add onions and garlic, sauté until translucent.
Tip: Be careful not to burn the garlic as it can turn bitter.
3
Cook tomato base
Stir in tomato paste and heirloom tomatoes, cooking for 10 minutes.
Tip: Use a mix of heirloom tomatoes for a variety of colors and flavors.

How to Make Rustic French Ratatouille with Heirloom Tomatoes

Total time: 3 h 20 min · Yields 4 servings

1
Sautéing Vegetables
Add the marinated vegetables to the pot and toss with the tomato base.
2
Simmering
Cover and reduce heat to low, simmer for 45 minutes until vegetables are soft.
3
Finishing Touch
Stir in basil, thyme, parsley, and balsamic vinegar before serving.