Ratatouille
A colorful vegetable stew with eggplant, zucchini, peppers, tomatoes, garlic, and herbs.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Brown eggplant in olive oil.
- 2
Cook onion, pepper, zucchini, and garlic.
- 3
Add tomatoes and herbs.
- 4
Return eggplant and simmer until silky.
Cook notes
Tips
Cook vegetables in stages for better texture.
Ratatouille tastes better after resting.
Kitchen tools
Helpful Tools for This Recipe
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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