Easy Stove Top Ratatouille

I love this meatless dish that is all veggies. This Ratatouille  is more like an italian stew, than a side dish. I serve it with meatballs, instead of pasta, but if you want to keep it vegetarian, this can stand alone with some grated cheese, and a nice glass of red.


Of course, you will wonder: there is spinach in this? No…but I added it, because I had it and it is green and pretty, and I loved it. Feel free to add it too if you have it, but it isn’t required for the recipe!

Easy Stove Top Ratatouille


  • 1 small onion
  • 1 clove garlic
  • 1 red pepper chopped roughly
  • 1 yellow pepper chopped roughly
  • 1 small eggplant
  • 1 small zucchini
  • 1 8oz package mushrooms
  • 1 cup chopped tomatoes
  • 1 Tbsp. dried basil or 1/4 cup fresh
  • 1 tsp. dried thyme or oregano
  • salt/pepper to taste
  • 2 Tbsp. olive oil


In a large pan add the oil and heat to medium.

Add the onion and garlic and cook just until soft.

Add the zucchini and eggplant and cook for 8-10 minutes until it is getting a bit of color to it.

Lower to heat to low/medium.

Add the rest of the chopped vegetables, and salt and pepper lightly.Add the herbs.

Cover the pan, and continue to cook on low/medium until all the vegetables are cooked soft.

Serve with grated cheese or hot flaked pepper.



 Linked with some Meatless Monday ladies:  Tina, Deborah, and AnnMarie.

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