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Ratatouille recipe without eggplant
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Ratatouille without eggplant (aubergine)

This easy ratatouille without eggplant is a variation from the French recipe, using carrots, zucchini, squash, onion, garlic, honey, peppers and spices.
Course Main Course
Cuisine French
Keyword easy, ratatouille without eggplant, substitute for eggplant
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 10 people
Calories 153kcal
Author Nicolas Pujol

Ingredients

  • 3 zucchinis
  • 2 yellow squash
  • 3 carrots
  • 1 sweet onion
  • 3 bell peppers
  • 14.5 oz diced tomato from a can
  • 6 oz tomato paste
  • 5 tbsp avocado oil

Ratatouille spices

  • 12 garlic cloves
  • 2 tbsp herbes de Provence
  • 2 tbsp cumin
  • salt and pepper
  • olive oil to taste, added at the end
  • 2 tbsp honey added at the end

Instructions

  • Rinse and slice / cut all vegetables in small pieces, then place them in a very large pan.
    ratatouille carrots ingredients
  • Add the tomato paste, the diced tomatoes, avocado oil, and all spices except for honey and olive oil.
  • Bring to boil on high heat, mixing every 5 minutes, for 10 to 15 minutes.
  • Reduce heat to simmer, cover with lid and slow cook for another 30 to 60 minutes. The longer the ratatouille cooks the softer the vegetables will be, and the taste will also be slightly sweeter.
  • Once fully cooked, sprinkle a bit of honey and olive oil. Taste and adjust salt and pepper as needed. 
  • Serve as is, or on top of rice, pasta, peas or lentils.
    Original ratatouille without eggplant

Notes

Side dish: brown rice, lentils, white rice, peas, or pasta.

Nutrition

Calories: 153kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Sodium: 163mg | Potassium: 721mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4725IU | Vitamin C: 74.6mg | Calcium: 82mg | Iron: 3.4mg