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Pisto Ratatouille

A flavorful fusion of Spanish pisto and French ratatouille made with sautéed vegetables and aromatic Provençal herbs. This dish is colorful, healthy, and perfect as a side or light main course.
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Prep Time 15 minutes
Cook Time 19 minutes
Total Time 35 minutes
Servings: 4 people
Course: Lunch, Main Course, Side Dish
Cuisine: French, Spanish
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 🛒 Ingredients
  • 1 onion diced
  • 2 garlic cloves finely chopped
  • 1 bell pepper diced (red or green)
  • 1 eggplant diced
  • 2 tomatoes grated (or 1 cup crushed tomato)
  • 1 zucchini diced
  • 2 tbsp olive oil
  • 1 tsp Provençal herbs or oregano/thyme
  • Salt to taste
  • Black pepper to taste

Equipment

  • Equipment
  • Large pan or skillet
  • Knife
  • Cutting board
  • Wooden spoon or spatula

Method
 

  1. Chop onion, garlic, pepper, eggplant, tomato, and zucchini into even-sized cubes.
  2. Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until soft and translucent.
  3. Add bell pepper and eggplant. Cook for about 5 minutes, stirring occasionally.
  4. Stir in grated tomato, zucchini, and Provençal herbs. Mix well.
  5. Season with salt and pepper. Cook on low heat for 10–15 minutes until vegetables are tender and flavors combine.
  6. Serve hot as a main dish or side. Enjoy!

Notes

Notes
You can replace eggplant with potatoes if needed
Use fresh ripe tomatoes for best flavor
Stir occasionally to prevent sticking
Add basil or paprika for extra depth