This quick and easy ratatouille is one of my favourite simple meals when I want something warming, wholesome and packed with vegetables without spending too long in the kitchen. It is naturally vegan and gluten free, and it works just as well as a light main dish as it does as a colourful side.
Traditional ratatouille can take a while to cook because the tomatoes need time to break down. Using passata keeps everything vibrant, smooth and full of flavour, which means you can get this lovely dish on the table in around twenty minutes.
If you want to explore passata in more detail or understand how to substitute it, you can read my full guide here: What Is Passata?
Why This Version of Ratatouille Works
Passata creates a quick, rich base
Passata gives you a full tomato flavour without long cooking. It blends everything together into a silky sauce that coats the vegetables beautifully. It is ideal for quick midweek cooking and perfect if you like a smoother texture.
Leeks create the perfect foundation
Leeks soften quickly and add a gentle sweetness that becomes the base of the dish. I often use leeks instead of onions in quick recipes because they cook faster and bring a mellow, rounded flavour that works well with courgettes and aubergine.
Flexible vegetables
Aubergine and courgettes are classic in ratatouille, but the recipe is very forgiving. You can swap in peppers, mushrooms or extra courgettes depending on what you already have.
Substitutions and Variations
If you do not have passata
You can use chopped tomatoes or whole plum tomatoes from a tin. Chop or crush them as you cook. The sauce will be chunkier and may need a few extra minutes of simmering.
Use whatever vegetables you have
Try adding red or yellow peppers, mushrooms or even spinach at the end. This is a great recipe for using up leftovers in the fridge.
Try different herbs
Fresh basil at the end is lovely, but parsley, oregano, thyme or Herbes de Provence all work well.
If you like a little heat, add a pinch of chilli flakes.
Serving Suggestions
Serve with quinoa, brown rice, millet or gluten free pasta for a complete meal.
Spoon it over creamy polenta for comfort food that feels both hearty and light.
Enjoy as a side dish with grilled vegetables, tofu or a fresh green salad.
Spread the leftovers on toast the next day. It is surprisingly delicious.
Storage and Leftovers
Store in an airtight container in the fridge for three to four days.
It freezes well. Place in freezer-friendly containers and use within two to three months.
To reheat, warm gently on the hob or microwave with a splash of water if needed.
Why I Love Making This
This is the kind of recipe I fall back on when I want something nourishing but simple. It comes together easily, it fills the kitchen with a beautiful aroma and it works with whatever vegetables I already have on hand. It tastes like comfort without feeling heavy and it always leaves me feeling well fed and restored.
Enjoyed This Recipe?
Recipe below!!! Let me know how it turned out for you in the comments. If you added your own twists or used different vegetables, I would love to hear about it.
This Quick Vegan Ratatouille recipe appeared in my cookbook here…
OK – let’s make this!
Easy Ratatouille in 20 minutes - gluten-free, vegan meal
An easy ratatouille recipe using aubergine, courgette, red pepper, leek and parsley. Serves well as a stew with bread or with rice, potatoes of quinoa.
Ingredients
- 1 aubergine (eggplant - medium sized)
- 2 courgettes (zucchini - medium sized)
- 1 leek (small/medium sized)
- 2 sweet red peppers
- Coconut oil to sautée (or use olive oil)
- 2 garlic cloves
- 250ml passata unsalted (1 cup)
- Black Pepper (big twist)
- 1 teaspoon sea salt
- 1 heaped teaspoon coconut sugar
- 1 handful fresh parsley
- Mixed herbs (optional to taste)
Instructions
- Prepare the vegetables. Slice the aubergine, courgette, leek and red pepper into strips or slices. Crush the garlic.
- Drizzle some oil into a large pan and turn on the heat. Once the oil is hot, toss in the leeks for a couple of minutes and then toss in the aubergine, courgette, pepper and garlic.
- Mix regularly over a couple of minutes.
- Add the passata, pepper, salt and coconut sugar. Bring to the boil and then turn down and allow to simmer for about 15 minutes. Stir regularly, replacing the lid between stirs.
- Chop the parsley and any other herbs you want to use. Toss into the pan and mix in near the end of the cooking period, once the vegetables all begin to soften.
Pin Easy Quick Vegan Ratatouille for later…
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