My version of ratatouille includes tomato paste, paprika and cayenne. The result is a deeply flavorful, earthy vegetable dish that goes wonderfully with almost any meat or fish, especially grilled. If you’re vegetarian, try serving it as a main dish, with a poached egg on top.

Ratatouille is one of those dishes that taste better after a few hours, after all the flavors have had a chance to meld together. I often make it in the morning, refrigerate, and at dinnertime, divide among plates and microwave briefly, just to bring it to room temperature.

Prep and Cool time
Cook time
Total time
Recipe type: Sides, Vegan, Gluten-Free, Primal/Paleo
Cuisine: French
Yield: 6 servings
  • 1 large eggplant, skin on (1 lb.)
  • 2 medium yellow squashes (12 oz)
  • 2 medium zucchini (12 oz)
  • 1 tablespoon kosher salt for salting
  • ¼ cup olive oil
  • 1 large onion, diced (8 oz)
  • 1 large red bell pepper, diced
  • 1 tablespoon minced garlic
  • 1 (15 oz) can diced tomatoes, drained
  • 1 tablespoon tomato paste (no salt/sugar added)
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  1. Slice the eggplant, the squashes and the zucchinis. Place on a tray and sprinkle with the salt. Let stand 30 minutes to extract water out of the vegetables, then rinse and pat dry. Cut into a dice.
  2. Heat the olive oil in a very large, deep skillet over medium heat, about 4 minutes.
  3. Add the onion and sauté, stirring occasionally, until golden, about 5 minutes.
  4. Add the pepper and cook, stirring occasionally, 5 more minutes.
  5. Add the eggplant, zucchini, and squash. Cook, stirring occasionally, 5 more minutes.
  6. Add the garlic, tomatoes, tomato paste, thyme, basil, salt, pepper, paprika and cayenne and cook, stirring occasionally, 10-15 more minutes, until all vegetables are soft.
  7. Allow to cool 10 minutes before serving.
Nutrition Per Serving
Calories: 169; Fat: 10g; Carbohydrates: 20g; Sugar: 2g; Sodium: 198mg; Fiber: 6g; Protein: 4g

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