Ratatouille - Nathalie Gleitman
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by Nathalie
Step by step recipe - 30 Min
November 3, 2020

Warning! This recipe is not low histamine! I do have some suggestions on what you can adjust in order to enjoy something similar to this dish.

Instead of eggplant use more zucchini and pepper and instead of the canned tomatoes you can make this amazing red pepper sauce https://www.nathaliescuisine.com/de/recipe/cremige-rote-pasta/

Serves 2
Cooks in 30 Minutes
Difficulty Easy


1 small onion, diced
1-2 garlic cloves, diced
1-2 tsp olive oil
1 eggplant, cut bite sized
1 red bell pepper, cut bite sized
1 zucchini, cut bite sized
1 can of tomato pureed (not histaminefree!)
Lots of dried herbs rosemary, thyme and oregano
To taste salt & pepper
To serve 1 handful fresh basil
Side dish: 200 small roasted potatoes
herbs: paprika, oregano, thyme
To taste salt
1 tbsp olive oil


Place the onions and garlic into a pot and add olive oil. Fry them until golden. Then add all the veggies and stir. Add the pureed tomatoes and all the herbs, salt and pepper. Let it simmer for 20min until the veggies are super soft and the Ratatouille is creamy.

In the meantime, preheat the oven to 200°C and line a baking tray with baking paper. Place the small potatoes on the lined tray and add olive oil, herbs and salt. Mix everything and bake for 25min until the potatoes are nicely roasted and tender.

In the last few minutes of cooking the Ratatouille add fresh basil. Serve the Ratatouille with the small potatoes.


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