Simple Ratatouille with Tomatoes and Summer Vegetables

Simple Ratatouille with Tomatoes and Summer Vegetables

It's an easy ratatouille using vegetable soup. It tastes thick and yet very tender.

Ingredients: Approx. 2 servings

1 large
Bell pepper (red or yellow)
Summer vegetables of your choice
I used eggplant and zucchini
1/2 eggplant, 1/2 zucchini
Olive oil or vegetable oil
as needed
Grated cheese (optional)
as needed
Vegetable juice
150 to 200 ml
Salt and pepper (preferably black pepper)
As needed (a decent amount)
Consomme soup stock cubes
1 (approx. 4 g)
Grated garlic (or garlic powder)
1 teaspoon
Herbs of your choice (basil and oregano)
as needed


1. Dice the vegetables into preferred sizes. Slice the eggplant into rounds.
2. Heat olive oil in a pot and add all vegetables except for the tomato. Season with salt and pepper and sauté over medium heat.
3. When soft, add tomato and condiments. Simmer over medium heat.
4. Simmer to reduce until all the liquid evaporates. Done. Sprinkle grated cheese if you wish.
5. Note: Ratatouille goes really well with bread or pasta. Also works with fish or meat.
6. Note: Here's a variation; I served it with boiled chicken (and grated cheese).

Story Behind this Recipe

I added vegetable juice to my favorite ratatouille with tomatoes.