A sun-drenched Provençal classic built from eggplant, zucchini, bell peppers, and tomatoes slowly simmered with garlic and herbes de Provence. Naturally vegan, gluten-free, and low-carb — serve warm as a side, at room temperature as a starter, or over whole grains as a light main. Tastes even better the next day.
Prepare the vegetables: cut the eggplants into 2 cm cubes, slice the zucchinis into rounds, dice the bell peppers, roughly chop the tomatoes, and thinly slice the onions. Pat the eggplant cubes dry with paper towels.
Heat 2 tbsp of olive oil in a large, heavy-bottomed pot over medium heat. Add the onions and cook for 5 minutes until softened. Add the garlic and cook 1 minute more.
Push the onions aside, add the remaining 2 tbsp of olive oil, then add the eggplant and bell peppers. Cook over medium-high heat for 7–8 minutes, stirring occasionally, until the eggplant is lightly golden.
Stir in the zucchini and tomatoes. Season generously with salt, pepper, herbes de Provence, and thyme. Mix everything together.
Reduce heat to low, partially cover, and simmer for 30–35 minutes, stirring occasionally, until all vegetables are tender and the sauce has thickened. Adjust seasoning.
Rest 5 minutes off the heat. Scatter fresh basil leaves on top just before serving. Serve warm, at room temperature, or cold.
Carbs come from non-starchy vegetables with a naturally low GI and good fiber content. The olive oil slows digestion further. Still use your usual dosing method agreed with your care team to dose precisely for the carbs present, and log your response in your journal. Ratatouille is an excellent base for a well-balanced plate alongside a protein source.
