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A skillet of food with Ratatouille and Eggplant

Classic French Ratatouille

Course Gluten-free, Main Course, Main Dish
Cuisine French


  • 1 tablespoon olive oil
  • 2 medium onions chopped
  • 4 quarts eggplant, zucchini, & yellow squash (note - if I was making this again, I would cut two of each veggie into chunks)
  • 3-5 cloves garlic minced
  • 1/4 dried chives
  • 1/4 dried parsley
  • 3 small Hungarian wax peppers (I don't like bell peppers so I used these, but you could easily use one or two bell peppers instead.)
  • 2 cups water
  • 1/2 cup balsamic vinegar
  • 16 oz mushrooms sliced
  • 2 large tomatoes chopped
  • 2 cups Parmesan cheese grated
  • 1/2 pound campanelle pasta cooked according to package directions
  • mozzarella shredded


  • Preheat the olive oil in an 8 quart stock pot over medium heat. When the pot is hot, add onions, zucchini, eggplant, and yellow squash. Cook until the onions become translucent, stirring frequently to prevent sticking.
  • Add garlic, chives, parsley, peppers, water and vinegar. Cook ten minutes or longer, until eggplant and squash are soft.
  • Add mushrooms and tomatoes. Cook until almost all of the liquid is absorbed.
  • Stir in Parmesan cheese and pasta. Continue to heat, just until cheese begins to melt.
  • Sprinkle mozzarella cheese over each plate just before serving.


*Variation - Let's just say that you put hot peppers in the recipe instead of sweet peppers. I wouldn't recommend that, but let's say you did it by accident. In that case, you could add a block of cream cheese and a cup or two of sour cream and stir it in until the whole thing is warm. It's a whole different meal that way. It's just as good as the first version, but very different. You might want to try it both ways. Just thought I'd let you know.
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