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Provençal ratatouille, slow-cooked in a frying pan

Provençal ratatouille, simmered in the skillet

Main dishes

A zucchini, eggplant, bell pepper, tomato, and onion ratatouille, simmered in olive oil with garlic and thyme until it becomes very tender.

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Recipe from Verdulo, Castelobranco, Ĵeromo, adapted by Recette de cuisine ·

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This Provençal vegetable dish can be prepared in a frying pan or in a large pot. It can be served hot, warm, or cold, with fresh bread.

Ingredients and directions

  • Prep time20 min
  • Cook time45 min
  • Total1 hr 5 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodFrying in a pan
  • Estimated cost$8.49 $2.12 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.71
  • $0.41
  • $1.75
  • $4.78
  • $0.06
  • $0.40
  • $0.27
  • $0.11

Prices from US supermarkets for 7 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Heat the olive oil in a large saucepan or frying pan over medium heat.
  2. Add all the vegetables, except the garlic and thyme, along with the salt and pepper. ≈ 3 min
  3. Cook for 25 minutes without a lid.
  4. Add the garlic and thyme. ≈ 3 min
  5. Continue cooking for another 20 minutes, stirring every 5 minutes, until the vegetables are very tender.

The bill

Provençal ratatouille, simmered in the skillet

  • 4 tablespoons of extra virgin olive oil$0.71
  • 2 onions, peeled and chopped$0.41
  • 1 medium eggplant (with skin), chopped$1.75
  • 3 bell peppers of different colors (green, yellow, red), chopped$4.78
  • 1.5 teaspoons of salt$0.06
  • 3/4 cup of freshly ground black pepper$0.40
  • 3 cloves of garlic, chopped$0.27
  • 3/4 of a teaspoon of dried thyme$0.11

Total$8.49

that's $2.12 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 tablespoons of extra virgin olive oil
  • 3 tomatoes, peeled and chopped
  • 2 onions, peeled and chopped
  • 1 medium zucchini (with the skin), chopped
  • 1 medium eggplant (with skin), chopped
  • 3 bell peppers of different colors (green, yellow, red), chopped
  • 1.5 teaspoons of salt
  • 3/4 cup of freshly ground black pepper
  • 3 cloves of garlic, chopped
  • 3/4 of a teaspoon of dried thyme

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