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Traditional Ratatouille

Ratatouille is said to come from the french verb touiller meaning “to stir up”, and it’s said to be part of the french word rata, meaning “chunky stew”.

This dish can be served in many ways, it can be an appetizer, topping for baguette slices, a side dish or, a main dish!

It originated in Provence, France in the 18th century, but didn’t appear in print until 1930.

There are many variations of cuts, herbs, cooking styles such as being stir fried or baked,  when it comes Ratatouille but it’s base has always been eggplant, zucchini, garlic, onion, and basil.

Now, let’s get started!










  • medium eggplant
  • 1 red onion
  • 2 red peppers
  • 2 small zucchini
  • medium yellow squash
  • 15 oz great northern beans (optional)
  • 4 garlic cloves
  • 18 oz tomato sauce
  • 1 1/2 Tbs thyme
  • 4/2 Tbs basil
  • salt and pepper for taste
  •  box pasta (optional)







If using, start boiling water for pasta.

saute veggies separately until almost forkable, cook onions until translucent.

Add garlic to empty pot, after 5 minutes, add the rest of the ingredients including veggies to the pot, and let cook for 15 minutes or until veggies become very easy to pierce.

While waiting, add pasta to boiling water until al dente, then drain pasta.

Turn off burner that you have the ratatouille on, put pasta in bowl than ratatouille over top.



*Facts about great northern beans*



Great Northern Beans, like other varieties of beans, make great substitutes for protein, fiber, and iron. They have in fiber 24% of the RDA in every 1/2 cup, but did you also know about 1/4 of the weight of one of these is protein? Contain 20% RDA of potassium. And hold 21% RDA of iron for women and 47% RDA for men.

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