Stovetop Ratatouille – easy ratatouille recipe
This one-pot stovetop ratatouille is a gentle, warming vegetable stew you can make for one or two. Use common supermarket vegetables and a small pan for a nourishing, low fuss meal that is friendly for sensitive digestion.
Cooking just for one or two means smaller pans, fewer leftovers, and less time spent standing at the stove. This ratatouille is scaled to a small skillet so you get fresh flavor without a big batch.
The vegetables cook until very tender, so the texture is soft and easy to chew. You can mash a portion for an even gentler mouthfeel or serve it over soft grains or mashed potatoes for a comforting meal.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 1 clove garlic, minced
- 1 small eggplant, cut into 1/2 inch cubes (about 1 to 1 1/4 cups)
- 1 small zucchini, sliced into 1/4 inch rounds
- 1 small red or orange bell pepper, cut into strips or chunks
- 2 medium tomatoes, chopped, or 1 cup canned diced tomatoes
- 1 tablespoon tomato paste, optional for richer flavor
- 1/4 cup low sodium vegetable broth or water
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried basil or 1 tablespoon fresh chopped basil
- Salt and black pepper to taste – start with 1/4 teaspoon salt
- 1 teaspoon lemon juice or splash of red wine vinegar
- Fresh basil or parsley for garnish, optional
You can serve this ratatouille with soft rice, mashed potatoes, or warm soft bread if you like.
Step-by-Step Recipe
- Prep the vegetables so pieces are similar in size for even cooking.
- Heat the olive oil in a medium skillet over medium heat. Add the onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent, about 5 minutes.
- Add the garlic and cook 30 seconds until fragrant.
- Add the eggplant and bell pepper. Cook, stirring occasionally, until they begin to soften, about 6 to 8 minutes. If the pan gets dry, add a tablespoon of water or broth.
- Add the zucchini, tomatoes, tomato paste if using, broth or water, thyme, and dried basil. Stir to combine.
- Reduce heat to low, cover the skillet, and simmer gently for 15 to 20 minutes until all vegetables are very tender. Stir once or twice. Mash a few pieces with the back of a spoon if you prefer a saucier texture.
- Taste and adjust seasoning with salt, pepper, and lemon juice. Finish with fresh basil if you have it.
- Serve warm over soft grains, polenta, or a scoop of mashed potatoes for a comforting, easy meal.
Tips and Easy Variations
Gentle eating tips
- Cut vegetables smaller and cook longer with the lid on for tender pieces.
- Mash a portion or use a fork to soften further before serving.
- Peel the eggplant if its skin feels tough to reduce chewing effort.
Digestion and seasoning
- Use low acid canned tomatoes or remove tomato seeds to reduce acidity.
- Use less oil and add more broth or water for a lighter dish.
- If you need to limit salt, use low sodium broth and brighten with lemon and herbs.
Easy variations
- Creamy finish – stir in 1 tablespoon plain yogurt or softened ricotta off the heat.
- Add protein – fold in a can of drained white beans near the end for extra protein.
- Serve suggestions – over soft rice, polenta, or mashed potatoes for a soothing meal.
Quick notes
- Cook until vegetables are very tender for the softest texture.
- Use low sodium broth to control salt.
- Mash or blend a portion for an even smoother consistency.
Storage and Leftovers
Fridge
Cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze portions in meal-sized containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop with a splash of water or broth until warmed through.
Conclusion
Give this simple easy ratatouille recipe a try when you want a small, comforting meal with gentle textures and minimal cleanup. The one pan method keeps prep and washing to a minimum.
This flexible recipe is kind to digestion and easy to scale for one or two servings, with options to add beans or a creamy finish for variety.
FAQ
Can I make this without eggplant?▶
Yes. Use extra zucchini, mushrooms, or more peppers for a similar texture and fewer seeds.
Is this suitable for soft diets?▶
Yes. Chop vegetables small, cook until very tender, and mash or blend a portion for a smoother texture that is easy to chew.
