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Mexican Ratatouille

Mexican Ratatouille Light and low in calories, and with a very fresh flavor, you will love this stewed vegetable dish! Serve as a first course in small bowls, or as a main vegan entree with warm tortillas.

Serves 4-5.


  • 1 medium globe eggplant
  • 1 medium zucchini (or other summer squash)
  • 1 medium red or orange bell pepper
  • 1 small onion
  • 2 Tbsp olive oil
  • 1/4 tsp coarse salt
  • 1 clove garlic, minced
  • 1 tsp Mexican oregano
  • 1-14 oz can petite cut diced tomatoes w/chipotle chilies
  • 1/2 c water


  1. Chop unpeeled eggplant and zucchini into small bite-sized pieces. Coarsely chop seeded bell pepper and onion.
  2. In a heavy medium-sized pot, heat the oil and add the eggplant, zucchini, bell pepper, onion, and salt. Cook over medium heat, stirring often, for about 15 minutes.
  3. Add garlic and oregano. Stir and cook another minute.
  4. Add petite cut tomatoes and water. Bring to a simmer, reduce heat to low, partially cover, and simmer 10 minutes. Serve hot.

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