Zucchini and eggplant ratatouille: how to quickly prepare a popular dish

Victoria ZhmayloLS Food
Zucchini and eggplant ratatouille
Ratatouille with zucchini and eggplant. Source: Pixabay

This simple but well-known dish can become a real decoration of your table. Ratatouille has won the hearts of both adults and children because of its appearance.

A simple recipe for the popular zucchini and eggplant dish was exclusively shared with FoodOboz by Victoria Stelmakh, a nutritionist and baby food expert.

What to cook ratatouille with.


  • 2 medium zucchini
  • 2 medium eggplants
  • 4-5 medium tomatoes

Dressing. You can offer ratatouille to the whole family, either simply baked in the oven in oil and herbs or in a white sauce.

Method of preparation:

1. Cut all the vegetables into rings of equal thickness. If you choose to bake in oil and herbs, mix the spices in advance (for example: oregano, basil, thyme, suneli hops, or Italian, Provencal or Greek herbs). Put the zucchini, eggplant, tomato, and so on into the mold as you like, one by one, and pour the seasoned oil over them. Sprinkle with fresh herbs and grated walnuts before serving.

How to cook ratatouille.

2. If you prefer white sauce, then: melt 1/3 of a stick of butter in a preheated frying pan. Add 1-2 teaspoons of flour and start kneading vigorously until the consistency of the flour lumps disappear. Next, add 1-1.5 cups of milk, slowly pouring in and mixing until smooth. Add 100-150 grams of grated hard cheese, a pinch of nutmeg, and 1-2 cloves of garlic. Bring this mass to the consistency of a sauce. Pour it over the folded vegetables in the mold. You can also sprinkle grated cheese on top.

3. Bake in a 180-200 degree oven. 30-40 minutes, depending on the power of your oven.

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