Classic French Ratatouille (rat-tuh-TOO-ee) made in VitaClay

Classic French Ratatouille (rat-tuh-TOO-ee) made in VitaClay

┬áYou will love this garden-fresh Ratatouille I finally made in my VitaClay! It was soooooo yummy and nutritious! I was so glad I made it! You got to try it home yourself ! Taste the difference when you cook with fresh summer ingredientsÔÇö eggplant, tomatoes basil onion garlic peppers! Preserve your good health throughout the pandemic time.

Ratatouille is a classic French stew thatÔÇÖs fun to say (rat-tuh-TOO-ee) and fun to make!

Each vegetable is cooked tender in olive oil. In the end, all of the ingredients are combined and simmered to meld the flavors.

Leftover is even better after cooked and stored in the clay pot for overnight!




  • 2 pounds ripe red tomatoes (6 medium or 4 large)
  • 1 medium eggplant (1 pound), diced into ┬Ż-inch cubes
  • 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ┬ż-inch squares
  • 1 medium-to-large zucchini (about 8 ounces), diced into ┬Ż-inch cubes
  • 1 large yellow squash (about 8 ounces), diced into ┬Ż-inch cubes
  • 5 tablespoons extra-virgin olive oil, divided
  • ┬ż teaspoon fine sea salt, divided, more to taste
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, pressed or minced
  • 1 cup chopped fresh basil
  • 4 thyme sprigs
  • 3 summer savory sprigs (optional)
  • 1 bay leaf
  • ┬╝ teaspoon red pepper flakes, more or less to taste
  • ┬╝ teaspoon dried oregano
  • Freshly ground black pepper, to taste


  1. Toss the eggplant with 1 teaspoon of the salt and allow to drain in a colander for 30 minutes. Pat dry with a paper towel and set aside.
  2. In a saucepan over medium-high heat, add 2 tablespoons of the olive oil. When the oil is hot but not smoking, add the eggplant and cook, stirring often, until golden, 8 to 10 minutes. Transfer to your clay pot.
  3. Use the same saucepan, saut├ę onion garlic in olive oil for a few minutes. Add herbs except for basil and stir for a few more minutes. Transfer to your clay pot.
  4. Using your hands, crush half of the tomatoes and season them with ┬Ż teaspoon of the salt and add in your clay pot. Add the rest of all ingredients except basil in your clay pot. Mix well.
  5. Set on stew to cook for 30 minutes. If you use stockpot, add 2 cups water or broth.
  6. Top with the basil, and serve. Enjoy!

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