Go Back
Ratatouille is a quintessential French dish that celebrates the rich flavors of seasonal vegetables, originating from the Provence region. Traditionally, this rustic vegetable stew is a colorful medley that embodies the essence of Mediterranean cooking. While classic ratatouille typically features ingredients like zucchini, bell peppers, tomatoes, and eggplants, we are excited to introduce a refreshing twist to this beloved recipe by incorporating cucumbers alongside the traditional eggplant. This unique combination not only brightens the dish but also enhances its nutritional profile, making it a perfect choice for those looking to enjoy healthy, seasonal eating.

Cucumber & Eggplant Ratatouille

Discover a refreshing twist on a classic French dish with this Cucumber & Eggplant Ratatouille recipe. This vibrant medley of seasonal vegetables not only captures the essence of Mediterranean cooking but also adds a unique flavor with crunchy cucumbers. Packed with nutrients and bursting with colors, this ratatouille is perfect as a side or main course. Embrace healthy eating with this nutritious, hearty, and delicious dish that celebrates fresh ingredients. Perfect for any meal!
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants, diced

1 large cucumber, peeled and diced

1 large red bell pepper, diced

1 medium zucchini, diced

1 medium onion, finely chopped

2 cloves garlic, minced

4 ripe tomatoes, diced

1/4 cup olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese (optional)

Instructions
 

Prepare the Vegetables: Start by prepping all your vegetables. Dice the eggplants, cucumber, bell pepper, zucchini, and tomatoes. Finely chop the onion and mince the garlic.

    Salting the Eggplants: Place the diced eggplants in a colander, sprinkle with a little salt, and let them sit for about 20 minutes. This helps draw out excess moisture and bitterness. Rinse under cold water and pat dry.

      Sauté the Base: In a large pan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent.

        Add the Eggplants: Add the salted and rinsed eggplants to the pan. Cook for about 5 minutes, stirring occasionally, until they begin to soften.

          Incorporate Other Vegetables: Gradually add the diced red bell pepper and zucchini to the pan. Stir well and cook for another 5 minutes.

            Add the Cucumbers and Tomatoes: Finally, add the chopped cucumber and tomatoes. Season with dried oregano, dried thyme, salt, and pepper. Mix everything together.

              Simmer: Lower the heat and let the ratatouille simmer for about 25-30 minutes. Stir occasionally, allowing the flavors to meld and the vegetables to become tender.

                Taste and Adjust: Taste the ratatouille and adjust seasoning if needed. You can add a bit more salt, pepper, or herbs to your liking.

                  Serve: Once cooked, remove from heat. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired. Serve warm as a side dish or over grains like rice or quinoa for a hearty meal.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings