An Eggplant Ratatouille Your Kids Will Love

Eggplant Ratatouille

If your kids are like mine, they may have enjoyed Ratatouille, the movie, but when it comes to actually eating a French vegetable stew, it’s thumbs down. Luckily, we stumbled upon a long lost family recipe that had all 3 kids asking for seconds!

Eggplant Ratatouille that Kids Love (serves 6-8)


  • 2 eggplants, cut into half inch cubes
  • 3 large onions, chopped
  • 2 red bell peppers, chopped
  • 1 pound ripe tomatoes, diced (or canned tomatoes)
  • 6 ounces tomato paste (unsalted)
  • 3 cloves garlic, sliced
  • 3 tbsp olive oil
  • 4 tbsp vinegar
  • 1 tbsp sugar
  • salt and pepper to taste

cubed eggplant


  1. Generously (about 1 TBSP) salt the eggplant cubes and place them in a strainer . The salt will cause the eggplant to release its bitter juice. It also improved the texture of the cubes
  2. Heat 2 TBSP of Olive oil in a saucepan on medium-high
  3. Add onions and garlic and sauté for 5 minutes, stirring occasionally
  4. Add red bell peppers and sauté for 5 more minutes, stirring occasionally
  5. Rinse eggplant cubes to remove as much salt as possible, then dry them on a kitchen towel.
  6. Remove onion, garlic and peppers from saucepan. Add 2 TBSP olive oil and turn heat to high
  7. When hot, toss eggplants into saucepan and lightly brown them – 3 to 5 minutes
  8. Lower heat to medium and return the onion, garlic, pepper medley to saucepan
  9. Add tomatoes and tomato paste. Mix well and bring to boil
  10. Add vinegar and sugar
  11. Lower heat to minimum, cover saucepan, and cook for 30 minutes
  12. Add pepper and salt to taste

May be enjoyed warm or chilled. Bon Appetit!

Nutrition Facts (prepared by Carol Harvey of Palate Works)

Eggplant Ratatouille - Nutrition FactsNotes:
1. Sodium and sugar are approximated due to the inability to predict amount of salt retained by the eggplant, and variations in sweetness of the onions and tomatoes.

2. Vitamin C is approximated too because the amount present in the tomatoes before cooking and how much is lost from cooking is hard to specify precisely. The longer the dish cooks, the less vitamin C is left, but the sweeter and more tasty it gets.

  • Dreena Tischler

    My children love Ratatouille. Why not? We especially love it alongside roasted meat or polenta. It freezes well too. Yay for eggplant season.

  • Grant Avenue Abe

    The eggplant Ratatouille looks delicious. But the sodium level of 800 mg per serving is much too high for people who much restrict their sodium intake.

    • Stardust

      That’s what I was thinking!

    • Carol H

      Just use less salt. The nutrition info is for 1 tsp added during cooking and 1 Tbsp (much of which rinses off) sprinkled over the eggplant (can soak eggplant in water instead)… and is only an estimate. More importantly, this dish is high in potassium (higher than sodium, even at the amounts used in recipe), which balances the sodium. One 6th of the recipe contains about 1210 mg potassium (35% DV).

  • Sea jay

    I have a culinary arts degree from the CIA and they always taught us to soak eggplant in water for about 20 minutes it makes it less bitter….without the sodium boost!! The salt is totally unnecessary especially for a dish that is really good for you other wise.

    • Fooducate

      Never tried that, thanks for the tip!

  • Chuckyb

    Great with tobasco!!

    • You