Capsicum Ratatouille

    1 hour 20 minutes

    The rarest of all recipes, a vegan French dish! Serve this with baked potatoes or just good crusty bread.

    161 people made this

    Serves: 8 

    • 100ml olive oil
    • 2 onions, sliced into thin rings
    • 3 cloves garlic, minced
    • 1 medium eggplant, diced
    • 2 zucchini, cubed
    • 2 button squash, diced
    • 2 green capsicums, seeded and diced
    • 1 yellow capsicum, diced
    • 1 red capsicum, diced
    • salt and freshly ground black pepper to taste
    • 1 bay leaf
    • 4 sprigs fresh thyme
    • 4 roma tomatoes, chopped
    • good handful chopped fresh parsley

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Heat 1 1/2 tablespoons of the olive oil in a large pot over medium low heat. Add the onions and garlic and cook until soft.
    2. In a large frying pan, heat 1 1/2 tablespoons of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
    3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the frying pan each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as before.
    4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
    5. Add the chopped tomatoes and parsley to the pot and cook another 10 to 15 minutes. Stir occasionally.
    6. Remove the bay leaf and thyme sprigs and adjust seasoning before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (111)


    this was excellent. instead of cooking the veggies individually, i just threw them in a pot after cooking the onions and garlic and simmered on medium low for a while. they turned out perfect. top this with a little parmesean cheese and it is delicious.  -  26 May 2006  (Review from Allrecipes USA and Canada)


    If you need a kick of veggies, you can make this a healthy meal in itself!! I used what I had in the house and for veggies only used 1 zucchini, 2 eggplants (I cubed the eggplant then lightly coated with salt and drained in a collander for an hour before cooking), 1 red pepper and substituted 2 cans of drained tomatoes for the fresh. Also added 1 1/2 cups mushrooms too. I also reduced the oil significantly, adding only a splash of oil (and a spray of nonstick cooking spray) each time sauteeing. Didn't have bay leaf or thyme so I used fresh basil and dried oregano and parsley instead. Still turned out divine! Also, be sure to remove the large pot with sauteed onions and garlic from heat until you finish adding all the other veggies (I have a gas range and the onions ended up burning, even on low heat!) Serve with parmesan cheese on top to make it extra nice!  -  12 Oct 2004  (Review from Allrecipes USA and Canada)


    My husband said, "keep this recipe around." I made some adjustments based on taste and what I had available: -no eggplant (not a family fave) -I added leeks, diced small red potatoes, orange-yellow-red bell peppers for color -Like others, I just sauteed all the veggies together -I used organic canned diced tomatoes instead of adds a nice bit of liquid -I used fresh basil since I had it on hand -I added a can of garbanzo beans near the end of cooking for some extra substance -I served it over brown rice -Shaved parmesan cheese added a bit of cheesiness that my daughter seems to need for her veggies It's definitely a keeper, and possibly once a week while the summer veggies are abundant and cheap  -  17 Jun 2007  (Review from Allrecipes USA and Canada)