One Pot Ratatouille - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Ratatouille freezes well, and most would agree that it’s even better as leftovers than it is fresh. For a delightful treat, serve with good crusty, whole-grain bread spread with just a touch of herbed goat cheese.


  • 4 tsp. olive oil, divided
  • 2 yellow onions, chopped
  • 3 bell peppers, chopped
  • 6 medium zucchini, chopped
  • 2 medium eggplants, cubed
  • 4 cloves garlic, minced
  • 4 large tomatoes, chopped
  • 1 bay leaf
  • 4 sprigs thyme
  • 1 tsp. salt
  • Pepper to taste
  • ¼ cup sliced fresh basil


  1. Warm one-quarter of the oil in a large, heavy-bottomed pot over medium-high heat. Sauté the onions and peppers until brown and soft (8-10 minutes). Transfer to a large bowl and set aside.
  2. Add one-quarter of oil to the pot and sauté the zucchini until soft (2-3 minutes). Add to onions and peppers.
  3. Add one-quarter of oil to the pot and sauté eggplant until translucent (5-6 minutes). Add to cooked vegetables.
  4. Add remaining one-quarter of oil to the pot and sauté the garlic until fragrant (1 minute). Stir in the tomatoes, bay leaf, thyme, and salt.
  5. Return all vegetables to the pan. Simmer, stirring occasionally, until all vegetables are tender and mixture is slightly creamy (1 hour). Remove bay leaf and thyme. Add pepper to taste and stir in the basil to serve.
Nutritional analysis per serving: Calories 120; Total Fat 3.5g (4% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 315mg (13% DV); Total Carbohydrate 22g (8% DV); Dietary Fiber 7.5g (25% DV); Total Sugars 12g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 20% DV; Vitamin C 90% DV; Molybdenum 70% DV; Copper 35% DV.
Recipe by Guiding Stars at
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