Perfect, fast Ratatouille

So, you’ve looked over several recipes of the exquisite French dish Ratatouille and got disheartened: they all seemed to take FOREVER!?! Some even boasting that it’s an activity for an entire afternoon, since there are so many veggies to chop?

Well, sorry to disappoint. You won’t get out of making this delicious French dish that easy: the way I cook it takes me 35 minutes. And that includes washing, chopping, cooking, stirring, and dishing it out. Even if you chop a bit slower than me (I had to learn to be fast to feed huge crowds, haha), this will be done by the time your family is hungry!

One helpful trick is to chop the next vegetable, while the previous one is cooking.

And if you’re anything like my former me, who gave up in despair because the ratatouille can turn out too watery, then you’ll also be in for a surprise. This ratatouille tastes super great even cold! So for dinner, IF you have left overs, and I stress IF, haha, then simply serve it up as a delicious dip with a few crackers, and a crisp, mixed, side salad.

So, what makes this so irresistible, easy, and scrumptious, you might ask?

It’s the ORDER in which you add the veggies to your pan. It’s the order that determines which veggies cook first, faster, and blend together best with what is in the pan and what follows! Plus the fact that you add salt towards the end of the whole cooking process. Vitally important so your Ratatouille stays firm, and doesn’t get watery.


These days we love a good Ratatouille from our garden. Whether you have fresh garden vegetables, love or hate Ratatouille (like I used to!), I dare you to challenge yourself and give this 35 minute Ratatouille a try!

Your list of organic ingredients:

  • 3 Tbsp Avocado oil. 3 Tbsp Olive oil
  • 1 big, yellow onion.
  • 5 cloves of garlic
  • 1 medium eggplant
  • 1 medium, or 2 small zucchini
  • 2 medium bell peppers, red, orange, or green
  • 2 medium Brandywine tomatoes, or other really ripe, juicy tomatoes. If fresh ones aren’t available, best to go for organic diced, canned Romas.
  • Spices to taste:
    Himalayan salt, Paprika, pepper, a dash of turmeric (activates the pepper and vice versa), and depending on your taste and availability, fresh or dried thyme, basil, oregano, herbs de Provence, or Italian herbs.

Here are the pictures in order of adding your ingredients. The order is most important, since every vegetable has a different cooking time. This way your Ratatouille is not watery, but thick and rich.

And yes. I make it in about half an hour. That includes washing, dicing, and cooking the veggies.

Today I served it with a cucumber-tomato-green onion salad, and a side of organic millet, but my favorite way is with garden fresh, new potatoes or Basmati rice. Here is the finished dish:

How to make your fast, delicious Ratatouille:
1) Avocado oil, Olive oil, 3 Tbsp each. Heat on high for a minute, then turn to medium/high heat for the rest of the cooking time.
2) Add your onions. Cook for 5 minutes, til golden and slightly translucent. Stir, and adjust your particular stove’s temperature, so they don’t burn.


3) Add your diced eggplant, with the peel left on. This time ours were light purple, that’s why they’re so light. Cook in the oil on medium heat for another 5 minutes, stirring occasionally.


4) Add your diced Zucchini. Cook and stir for about five minutes.


5) Add your diced peppers. This time ours were not red yet, so I used them greenish orange-ish. 🙂 Cook and stir for another five minutes.


6) Add your diced tomatoes and 3 of the 5 cloves of garlic, chopped fine. Stir and cook for a few minutes. Sorry this picture is fuzzy. My camera kept getting confused by the rising steam!


7) Now only: Add Himalayan salt, Paprika, pepper, a dash of turmeric (activates the pepper and vice versa), and depending on your taste and availability, fresh or dried thyme, basil, oregano, herbs de Provence, or Italian herbs. Let it simmer to blend the different flavors for a few minutes on medium/high heat.


8) Right before serving: Add some more fresh basil leaves and parsley, and the remaining 2 cloves of fresh, chopped garlic. Bon Appetit!


Bon Appetit!