Thermomix® Ratatouille

This delicious ratatouille recipe from the Thermomix® is the best way to capture late summer in a jar and preserve it into the fall and winter. Properly made (prepared hygenically and using fresh ingredients) and stored in a cool, dry place, the contents in the preserving jars will have a shelf life of up to a year.

Feines Ratatouille aus dem Thermomix® im Glas
Thermomix® Ratatouille

This Thermomix® Ratatouille is great as a base for quick pasta sauces, casseroles and as a spread on bread.


Thermomix® Ratatouille

We love this ratatouille! It can be made in TM31®, TM5® and TM6®.
5 from 1 vote
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Bread Spread, Dip, Food Prep, Thermomix® Recipies
Cuisine French
Servings 4 Portions
Calories 168 kcal


  • 1 eggplant large
  • 2 tsp salt
  • 150 grams red onions
  • 3 garlic cloves
  • 30 grams olive oil
  • 350 grams tomatoes
  • 300 grams red bell pepper
  • 3 sprigs rosemary
  • 1/2 sprig thyme
  • 1/2 tsp chili powder mild
  • 10 grams balsamic vinegar
  • 2 pinch pepper
  • 1 tsp sugar
  • 250 grams zucchini


  • Wash eggplant, remove stalk, cut in half lengthwise and cut into slices about 0.5 cm thick. Place eggplant slices in cooking basket in a bowl and sprinkle evenly with 1 tsp. salt.
  • Peel and halve the onions and add to the mixing bowl. Peel the garlic, add to the mixing bowl, mince for 4 sec./speed 5 and push down with the spatula.
  • Add olive oil and sauté for 4 min./VAROMA (TM5 120°)/LEFTROTATION/SANFTREHRSTUFE.
  • Meanwhile, wash tomatoes and peppers and cut into pieces about 3 cm.
  • Pluck rosemary and thyme into the mixing bowl. Add tomato pieces, bell pepper pieces, 1 tsp. salt, chili powder, vinegar, pepper and sugar and cook for 15 min./100°/LEFTROTATION/SANFTREHRSTUFE.
  • Meanwhile, wash and dice zucchini. Rinse eggplant in cooking basket with cold water and dice. Then add to the mixing bowl and cook for 20 min. /100°/LEFTROTATION/SANFTRÜHRSTUFE.
  • Provide sterilized jars and lids and immediately pour in the ratatouille to 2 cm below the rim. Close the lid and put the jar on the lid for 5 minutes.


  • When opening the jar, it is important that you hear the ‘pop’ sound!
  • The serving amount for this recipe is enough for about four 250 ml canning jars.

Nutrition facts

Serving: 1PortionCalories: 168kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 213mgSugar: 13gVitamin A: 3289IUVitamin C: 125mgCalcium: 53mgIron: 1mg
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