Ratatouille

Tested & Perfected Recipes

Ratatouille

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. The dish hails from Provence, a region in the south of France near the Mediterranean Sea known for its bounty of sun-ripened produce. Since it’s a bit time-intensive to make, I suggest cooking a big batch on a lazy Sunday so you’ll have a tasty and colorful base for meals throughout the week. With a little imagination, there are endless possibilities: serve it alongside roasted or grilled meats and fish; make it shakshuka-style with poached eggs; toss it with pasta; spoon it over grains or creamy polenta; fold it into omelets or frittatas; dollop it over crostini with goat cheese; or eat it straight from the fridge as a snack (it’s delicious cold). If you have more than you can use up, freeze it for a taste of summer once the fall weather comes. And, if possible, make it at least a day ahead of time — ratatouille improves significantly after the flavors have a chance to mingle in the refrigerator.

Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt.

Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.

cooked eggplant for ratatouille

Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes.

zucchini ratatouille

Season with 1/4 teaspoon salt and transfer to a plate; set aside.

cooked zucchini ratatouille

Add two more tablespoons of oil to the pan and add the onion and bell pepper.

onions and peppers

Cook, stirring frequently, for about 5 minutes.

garlic ratatouille

Add the garlic and continue cooking for about 3 minutes more. Do not brown. Next, add the tomatoes, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt.

tomatoes ratatouille

Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.

cooked tomatoes ratatouille

Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft.

eggplant tomatoes ratatouille

Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary.

zucchini eggplant tomatoes ratatouille

Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.

basil ratatouille

Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or frozen for up to 3 months. Enjoy!

My Recipe Videos

Ratatouille

Servings: 8 (Makes about 7 cups)
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes

Ingredients

  • 1 large (1.25 lb) eggplant, cut into 1/3-inch cubes
  • Salt
  • 6 tablespoons extra virgin olive oil, plus more for serving
  • 2 medium zucchini (about 1 lb), cut into 1/3-inch cubes
  • 1 medium yellow onion, finely chopped
  • 1 red, orange or yellow bell pepper, cut into 1/4-inch dice
  • 5 large cloves garlic, chopped
  • 5 large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh chopped thyme, plus more for serving
  • 3/4 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 3 tablespoons chopped fresh basil

Instructions

  1. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
  2. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
  3. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
  4. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 153
  • Fat: 11 g
  • Saturated fat: 2 g
  • Carbohydrates: 14 g
  • Sugar: 8 g
  • Fiber: 5 g
  • Protein: 3 g
  • Sodium: 392 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • I must say this recipe is AMAZING! My girlfriend who goes to school in another state from me was dying to have Ratatouille because it’s her favorite dish! So in about 8 hours when she gets home she is going to a very yummy surprise! This is the first time I’ve ever really cooked following a recipe and it came out amazing! Seriously thank you for this recipe!

    • — Nate on November 18, 2018
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  • This dish is fantastic! Good on day 1 but amazing on day 2, so I’ll definitely make it in advance next time. Subbed fire roasted canned tomatoes and dried thyme because that’s what I had. Served if over farro with some shavings of parmesan, but I’m excited to try it other ways as well (with goat cheese crostini sounds amazing). I’m already sharing the recipe with friends. Thanks!!

    • — Krista on October 18, 2018
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  • Love love love!!! So good!! Thank you for another winner.

    • — Kathy Auerbach on October 18, 2018
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  • Ok Jen, I have enjoyed every recipe of yours that I have tried and this was no exception! Have made ratatouille several times, this one is the best. Usually when I make this I cut the veggies larger. I followed your directions exactly and chopped everything small. Made it as a side vegetable with seafood. Rave reviews! Better on day 2!
    Thanks for another great recipe.
    Vivian

    • — Vivian on October 9, 2018
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  • This was a fabulous recipe. I had tomatoes left over from the garden and searched for a recipe other than tomato sauce to use them up and was so happy I found this recipe! It was easy to prepare and so tasty. It was so good I shared it with my Daughter and her Husband and they made it and raved about it as well. Will definitely be making this many times in the future.

    • — Jayne Flynn on October 3, 2018
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  • i haven’t made this yet and am just wondering if there is any need to salt the eggplant first? i’ve seen some recipes do this to remove bitterness from the eggplant. thanks!

    • — amanda on September 22, 2018
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    • It’s not necessary here, Amanda. (In fact, I almost never do it.) Enjoy!

      • — Jenn on September 23, 2018
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  • This was my first ratatouille, and I think my recipe-choosing instincts were right, because this is delicious and easy to make. I used a can of fire-roasted tomatoes instead of fresh, and I sauteed the tomato paste along with the onion/pepper/garlic mixture for a bit to darken it before adding the tomatoes. Also, I added a pinch of smoked paprika and a healthy grind of black pepper. The only problem is that I wish I had made a lot more!

    • — Cliff on September 9, 2018
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  • AWESOME! I added Maryland white (freshly shucked), substituted shallots for onion, deleted chili flake.

    Chilled for 24-hours and warmed in micro.

    I then placed all lump Maryland (3 oz) of crab on each serving.
    Happy People!! Thanks!

    • — Craig Livingstone on September 8, 2018
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  • My family really liked this recipe tonight (I have 2 elementary-aged children). It was a perfect way to use all the goodness coming out of the garden right now. I used roma tomatoes, which are not as juicy, so I did need to keep adding water to the tomatoes as they were cooking to keep it saucy. Definitely a make again recipe!

    • — Rachel Child on August 30, 2018
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  • Thanks for such a great recipe! I make a large batch on the weekends for meals during the week.

    • — Nicolas Ayllon on August 21, 2018
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  • This looks delicious however if I make this the day before I serve it along side grilled chicken or ribs what is the best way to warm it up? Or do you recommend serving it chilled?

    • — Gail on August 9, 2018
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    • It’s delicious chilled, but if you’d prefer it warmed, it’s fine to microwave it. Hope you enjoy!

      • — Jenn on August 9, 2018
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  • LOVED IT! As others, I too have made many diff ratatouille recipes….this one is my FAVORITE! I will always use this recipe!! Hubs had never had ratatouille and loved it so much that he said if all veggie dishes were made to taste this good he would becone a vegetarian LOL! I did however do some tweaks just because of what was on hand and some bcuz of preference…using 1 can of diced tomatoes cuz didnt have fresh in hand… Used fresh basil of course and sundried tomatoes instead of tomato paste,mmmmmm….also had herbs de provence at hand so I used that as well…garlic infused olive oil cuz we love garlic! Toasted up some garlic french bread and loaded ratatouille ontop with some freshly grated Parmesan…is a slice if heaven fitting to say about this…why yes, yes it is…hubs n I were in foodie heaven! Looking forward to enjoying this tomorrow which i kno will be soooo delish! Thanks Jenn… You have a follower for life! ☺

    • — Tesy Clark on August 7, 2018
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  • Takes a while to make but excellent.

    • — Kevin McCarthy on August 6, 2018
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  • Great recipe. I’ve made many ratatouille recipes and this one was easy and delicious. Cutting the veggies small and cooking separately is so smart! Thanks for this take on a favorite summer dish.

    • — Mardi on August 1, 2018
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  • Yum, yum, yum. Super easy way to use up the baby eggplants that are growing in abundance in my garden. I served this with grilled shrimp covered Jenn’s sun dried tomato pesto that I had left over from last summer in the freezer (gulp – flavor was still awesome despite the time delay!).

    Parents and husband ate it all up with no leftovers!

    • — E on July 29, 2018
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  • If you use canned diced tomatoes, how many cans or what amount of canned would you use?

    • — Danielle on July 21, 2018
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    • Hi Danielle, I’d recommend a 28 ounce can of diced tomatoes. Enjoy!

      • — Jenn on July 22, 2018
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  • Had some fresh vegetables from my garden and the local farmer’s market. Wonderful tasty way to highlight them the beautiful summer crop. Thank you and will be making this simple yet flavorful dish many more times.

    • — laura on July 18, 2018
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  • I’ve been making ratatouille every summer my entire adult life. Have tried many recipes, which were mostly all good. This one, is BY FAR, the best ever and will be my go-to from here on. Every recipe I’ve tried here is amazing so this is my new first stop when searching for recipes. It’s rare that I don’t find what I’m looking for.

    • — Annabanana on July 12, 2018
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  • My 12 yo ate eggplant for the first time and loved it. So fresh and summery. Will make again!

    • — Sarah on July 12, 2018
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  • How bad would it be to leave out the sugar ? I don’t really eat sugar .
    Would a substitute work do you think ?

    • — Dannielle on July 6, 2018
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    • Hi Dannielle, It’s fine to leave it out. If you find it needs a little sweetness, a sugar substitute will work.

      • — Jenn on July 7, 2018
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  • I just made this recipe and loved it! I’ve tried multiple different ratatouille recipes, and this one is definitely the best: it’s beautiful, fragrant, and didn’t turn into a pile of mush! The only change I made was using dried herbes de Provence instead of the fresh basil and thyme. I served it with eggs and felt like I was back in suburban Paris eating my great aunt’s own recipe. This one is a keeper.

    • — Alexandra on June 30, 2018
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    • Alexandra, thanks for posting your tweak! Except for the fresh herbs, I had everything else (more or less: I subbed 1 small Italian and 1 small graffiti for the larger eggplant, a yellow squash for one of the zucchini, and a Vidalia for the yellow onion), and I *really* wanted to make this, so I used the dried herbs de Provence on your rec. My husband and I both loved it over polenta, and it was also fantastic in an omelette. I can’t eat wheat, but I bet it would be dreamy over crusty grilled bread with a drizzle of EVOO.

      Jenn, thanks so much–this recipe is versatile, delicious, and so pretty. I think I’ve found a new staple for summer entertaining!

      • — DJ Trav on August 4, 2018
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  • I love ratatouille, but traditional recipes can be very time consuming to prepare and I always found the flavours of the spices to somehow clash or not fully compliment the dish.

    This recipe, however, is different. It is easy to make and an absolute joy to eat! My wife and friends absolutely love it when I serve this for dinner!

    Like all of Jen’s recipes, if you follow the simple instructions you will end up serving a winner of a dish time and time again!

    • — Jacques de Jager on June 28, 2018
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  • Easy and very tasty dish all loved it. I added a hand full of rosted pine nuts which gave the dish some crunch.

    • — Raya Molka-Barzinji on June 23, 2018
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  • Phenomenal! My entire family devoured it. Thank you for sharing such a wonderful recipe! The only modification I made was I reduced the amount of olive oil, using 2.5 tbsp for the eggplant, 1 tbsp for the zucchini, and 1 tbsp for the peppers and onions.
    Admittedly, this recipe was time consuming: as a novice chef, it took me closer to 1h 45m total. However, the end result was—without a shadow of a doubt— worth the effort. Thanks again!

    • — Grace on May 29, 2018
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  • Oh, and on my previous review, I forgot to say that even though it is time consuming, it’s so worth it!!

    • — Lori on May 21, 2018
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  • This is absolutely delicious!! We have 4 adults in our household who are voracious eaters…especially the two men ;)…and this went over exceptionally well.

    I used dried thyme as opposed to fresh and also put basil into the dish while cooking.

    I’m really hoping for leftovers to tomorrow.

    • — Lori on May 21, 2018
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  • Tastes lovely. The only problem is that the sauce ended up with lots of pieces of tomato skin through it. I highly recommend skinning the tomatoes before cooking. It would also be just as good using tinned tomatoes or passata- this was the first time I have used fresh tomatoes, and to be honest it didn’t taste any better and was a lot more work!

    • — Gina on March 28, 2018
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  • My family loved this. I even added some prawns to it right at the end.

    • — Martha Porter on March 1, 2018
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  • Excellent vegetable dish. Love this dish even better the next day. Lunch time I put it on top a piece of toasted bread and crumble some feta. All my picky eaters loved it. I have made so many of your excellent recipes and I have told my friends and family where to find them. Your Book has been ordered months ago and can’t wait.

    • — Goga Luna on February 18, 2018
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    • So glad you like this, Goga! (And thanks for your support with the cookbook ❤️)

      • — Jenn on February 18, 2018
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  • This is clean, healthy eating at its best. The recipe is perfect and needs no changes to make it better. It’s flavourful, easy to pull together and better even better if it sits a bit. Great room temperature on toasted baguette slices as an appetizer.

    • — Linda on February 5, 2018
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  • I made this recently and had it for lunch all week! I made a few adjustments, but only because of the ingredients I had on hand. I used 2 14.5 oz cans of diced tomatoes with Italian seasoning (no salt added) instead of fresh tomatoes and I used dried basil. I actually had fresh thyme, and I’m glad I did! I think I used a little less oil but I didn’t measure. The instructions were very clear and easy to follow. Thank you for the delicious recipe!

    • — Jen on February 1, 2018
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  • I just finished making this dish. It’s delicious. Fresh tasting and healthy. It is a bit time consuming but well worth it.

    • — Linda on January 24, 2018
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  • This was very easy to make. I was surprised how much flavour it had. I served it with turkish bread. I will make this regularly.

    • — Amy on January 3, 2018
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  • I made this last night and I can’t wait to eat it for lunch! I made a few adjustments, but only because of the ingredients I had on hand. I used 2 14.5 oz cans of diced tomatoes with Italian seasoning (no salt added) instead of fresh tomatoes and I used dried basil. I actually had fresh thyme, and I’m glad I did! I think I used a little less oil but I didn’t measure. The instructions were very clear and easy to follow. Thank you for the delicious recipe!

  • So glad I found your recipe. The version I was doing turned it all into a delicious mushy dish. Will be trying this one next time I hit Sprouts. Never realized it was so low in calories either. Love that you put the nutritional value on here. I’m calorie counting and always hungry, so I know this will fill me up.

    • — Mattie on November 30, 2017
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  • Perfect recipe for late summer, early to late fall: use up all those yummy garden overflow veggies. Love this dish. Husband and I try to eat health, eliminating processed foods and limiting dairy, so am loving this dish.

    • — Stephanie J. Schiltz on November 30, 2017
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  • When you freeze this for future use do you let it set in the refrigerator for a day first then freeze it so that the flavors are better when it is thawed? Or just freeze it right away?

    • — Susan on November 28, 2017
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    • Hi Susan, It’s fine to freeze it right away (just let it cool completely first). Hope you enjoy!

      • — Jenn on November 29, 2017
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  • Amazing recipe! This was my first time making Ratatouille. I didn’t have a bell pepper so I left it out, added a package of fresh mushrooms, and used a mixture of tomatoes I had. Also use 1 teaspoon of dried thyme and dried basil since I didn’t have any fresh. First I’ve cooked eggplant that turned out so yummy. Will definitely make it again.

    • B on November 12, 2017
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  • Jenn, this is the best recipe for ratatouille that I have tried & I have tried many. Even my husband likes it & he does not like eggplant or zucchini. Many thanks.

    • — Mary on November 9, 2017
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    • So glad you all enjoyed it, Mary!

      • — Jenn on November 9, 2017
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    • I’m excited to try this recipe! I have tried a bunch of different ways to make ratatouille and I like how you do everything on the stove on this one. Cool!

      • — Meloni on November 20, 2017
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  • Made this yesterday and I had only had ratatouille once at a restaurant. This was just as amazing. We had it night one with just pieces of baguette. Second night we mixed it into elbow pasta and we still couldn’t get enough. Lots of chopping but it’s so worth it!

    • — Melissa on October 29, 2017
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  • Delicious. A great way to use up all the fresh garden vegetables in the fall. This has a lot more flavour than many other ratatouille recipes I have tried.

    • — Mary on October 26, 2017
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  • Unlike some of the other Ratatouille recipes that I’ve tried, this recipe is a keeper. The leftovers were even tastier than when it was first made. Thanks for sharing….

    • — Scottt F. on September 24, 2017
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    • Forgot to add 5 stars….

      • — Scottt F. on September 24, 2017
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  • I made this recipe for both my son and I and we loved it. I served it over polenta with feta cheese on top..delicious!

    • — Susan on September 16, 2017
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  • Ratatouille is one of my favorite dishes and this recipe is now my favorite.

    • — Linda R on September 14, 2017
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  • I love this recipe! All the fresh ingredients roasted up together makes for a great main course with poached eggs and a hardy bread wedge to have a satisfying meal.

    • — Elizabeth L. Strzok on September 14, 2017
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  • Will cherry tomatoes work? I have a bunch of them in my garden

    • — Jean on September 14, 2017
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    • Yes, I think they’d work. (I’d suggest halving them.) Enjoy!

      • — Jenn on September 14, 2017
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  • Very good but nothing super special, a little lacking in flavor, would add more herbs.

    • — Janet Miller on September 14, 2017
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  • Taking your time with this dish is a must but it is totally worth it. I used very little oil because I do not like greasy ratatouille and it was so delicious. Top grilled salmon with it and you have a perfect end of summer dinner!

    • — Andrea on September 14, 2017
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  • This recipe is FAB ! ! !
    I have served it with grilled salmon and also grilled blade pork. It is also nice to sprinkle a bit of zaatar on top of leftovers to serve as an appetizer with toasted pita wedges.
    Another great recipe, Jenn. Thank you.
    Kathy
    Windsor, Ontario
    Canada

    • — Kathy Leal on September 14, 2017
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  • This was absolutely delicious. I grew my own eggplant, zucchini and tomatoes which was that much better. 👍❤️

    • — Lyn Swafford on September 4, 2017
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  • Absolutely delicious addition to our Solar Eclipse celebration on Aug.21st! Everyone loved this dish! It’s nice to have something so tasty that can be made ahead of time! The favors are dynamite!

    • — Beth on August 28, 2017
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  • Would it be possible to use the entire small can of tomato paste instead of using a tbs of tomato paste and fresh tomatoes? Or is that not recommended? Trying to save some money…

    • — Nicole on August 28, 2017
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    • Hi Nicole, Because of the chunky texture of this recipe, I wouldn’t recommend replacing the tomatoes with tomato paste, but I do think you could use canned diced tomatoes here and get a great result.

      • — Jenn on August 28, 2017
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  • 5 star

    • — jim beckwith on August 27, 2017
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  • Made it with fresh squash, zucchini, onions, and basil from the garden. Added a little mozzarella and Parmesan cheese. Absolutely delicious. I will make this again and again. Thanks for a great recipe!

    • — Kokie on August 24, 2017
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    • What type of squash did you use?

      • — Cathy on September 21, 2017
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  • We just had this for lunch using fresh vegetables out of our garden. Fabulous! Only modifications – I peeled the eggplant and tomatoes because I don’t care for the skin. I also added a jalapeno since I didn’t want it to go to waste. Wonderful lunch served with crusty garlic bread.

    • — Katy on August 6, 2017
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  • If you have not tried this recipe yet please do. It is delicious and filling. I went to my local farm stand and purchased all fresh ingredients! This is the second time I have made it. We used the leftovers for lunch the following day and then I sautéed a cup full and topped with an egg and had it for breakfast. Jenn, I love your website. You are a fabulous Chef and I so enjoy cooking your recipes.

    • — Joanna on August 4, 2017
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  • Delicious! I’ve been enjoying it so many ways: side dish, shakshuka style for Sunday brunch, straight from the fridge. My husband even enjoyed it and he’s not a big fan of eggplant and tomatoes. Can’t wait to make it again.

    • — Liz on August 3, 2017
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  • Wow, really delicious. Served with polenta. Thanks, Jen, for another great recipe.

    • — Hedy DeCampo on August 2, 2017
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  • the tomatoes…please clarify…you say do not seed and save the juice…am I using as is or am I squeezing out the juice and using it later. Want to make iot tomorrow so I hope that you can answer my query, Thanks, carol

    • — Carol Winkelman on July 31, 2017
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    • Hi Carol, Sorry for the confusion. I’ve updated the recipe. You just want to use all of the tomatoes — seeds and juices included. Hope that clarifies :).

      • — Jenn on July 31, 2017
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      • Cut my veggies a little bigger, about 1/2 inch…labor intensive, but great. Had it for lunch, cold with feta cheese and served it over pasta. Everyone loved it

        • — Carol on August 5, 2017
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  • I made this and it is delicious! My daughter usually dislikes tomatoes but she had seconds. I served it with naan and am looking forward to eating it for lunch this week!

    • — AW on July 30, 2017
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  • This recipe is OUTSTANDING. This is the first time I’ve had ratatouille & it’s so delicious! Thanks for sharing this recipe.

    • — Catherine Latsombath on July 30, 2017
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  • Some of the best summer flavors ever.
    For your readers who want to cut down preparation to under 10 minutes, I’ve used the same ingredients many times but use a large casserole dish. Just slice vegies 1/4″ thick, EVOO bottom of dish, first layer eggplant, then zucchini, onion, bell peppers, & tomatoes. No need to peel vegies. Drizzle each layer with EVOO, salt & pepper & thinly sliced garlic, Bake at 375 for 1 hour or until soft. Can cover for first half of the time. Best flavor obtained when eaten warm, not too hot, and also good cold.
    I’ve also just thrown all the vegies on a baking sheet, tossed with EVOO & salt & pepper and roasted at 400 for 45-60 minutes. Do not slice garlic cloves, leave whole and use about 12. Slice eggplant & zucchini a little thicker, cut onions & tomatoes each in about 6-8 wedges depending on size, & peppers in 1/2″ strips. Toss vegies a couple of time while roasting. They caramelize for added flavor.
    Both methods take only minutes to prepare. Casserole creates more juice. Hope you try one. One of my favorite summer side dishes.

    • — Pam Simpson on July 30, 2017
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  • Omg I made this dish and it was absolutely delicious, my son walked to the kitchen following the aroma of garlic and olive oil, I used fresh veggies from farmers markets, I didn’t change a thing from the recipe.
    I boiled pasta penne and mixed with some of the ratatouille, sprinkled Parmesan and it was amazing, and satisfying food, also with homemade corn chips at room temperature! Thank you for sharing

    • — Maylen Martinez on July 29, 2017
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  • This was excellent! I followed fairly precisely, save for only one pepper and used a large cast iron skillet. Everyone loved it, except for my non-vegetable eating 14 year old son. 😉 We have a reasonable amount of leftovers, which I am planning to cook with eggs (as suggested) tomorrrow morning. The chopping was also much easier and more uniform with the use of my “As Seen On TV” Chop Wizard. I highly recommend this recipe! I will definitely make this again. Thanks Jenn!

    • — Stephanie on July 29, 2017
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  • Hi Jenn! I’ve got almost everything prepped to cook shortly. If you happen to read this I have a quick question. I don’t have a large non-stick pan. Would you recommend at stainless steel (chicken frying) pan or a large cast iron pan?
    Thanks!

    • — Susan on July 29, 2017
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    • Hi Susan, Either one will work. The eggplant may stick a little in the stainless steel pan but it’s easy to scrape up with a metal spatula. Enjoy!

      • — Jenn on July 29, 2017
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  • A perfect summertime recipe! The best part of this recipe is the taste and texture of the vegetables. I served it to a friend who is a very good cook. She loved how the zucchini still had a little crunch. Extra fresh herbs really gave it a great kick. I served it with a chicken sausage and made a great meal. Perfect without meat too.

    • — Karen on July 29, 2017
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  • Hi Jen,

    This sounds delicious!

    Could I use canned diced tomatoes instead of the fresh tomatoes?

    • — Lynda on July 27, 2017
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    • Definitely 🙂

      • — Jenn on July 27, 2017
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  • My husband doesn’t eat eggplant. What would you suggest as a substitute?

    • I’d use more peppers or squash. Enjoy!

      • — Jenn on July 27, 2017
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  • I am looking forward to trying this, what protein dish do you recommend with this?

    • — Christina on July 27, 2017
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    • Hi Christina, I’d serve it will grilled steaks, chicken or fish. The ratatouille is basically a sauce and side dish all in one, so best to keep the main dish simple.

      • — Jenn on July 27, 2017
      • Reply
  • omg haven’t made this in years. I printed your recipe since mine is ‘somewhere’ and this looks mouth watering delicious. As soon as your email popped up and saw Ratatouille, I told my friend I’m going to make it, but this time I’m going to roast the veggies in the oven as I know how labor intensive it is, but well worth it. Love the idea of yellow peppers as green peppers and me do not get along. My old version I added mushrooms and some hot Italian sausage, but for a meatless dish, this is ideal. Thanks for all your wonderful emails. Happy summer!

    • — Cookie on July 27, 2017
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  • I am looking forward to trying this recipe this summer! Should the tomatoes be peeled or did you use them with skins on? Also, would canned diced tomatoes work? (For winter time when we don’t have our own tomatoes)
    Thanks!

    • — Becky B. on July 27, 2017
    • Reply
    • Hi Becky, No need to peel or seed the tomatoes — and yes, I think canned tomatoes would work very well.

      • — Jenn on July 27, 2017
      • Reply
      • Thanks for the info! That helps.

        • — Becky B. on August 3, 2017
        • Reply
  • I don’t eat bell peppers. Can I just add more onions or do you have another suggestion?

    • — Judi on July 27, 2017
    • Reply
    • It’s fine to just leave out the pepper, Judi – no other changes necessary. Enjoy!

      • — Jenn on July 27, 2017
      • Reply
      • I have made this dish many time, so easy to prepare. I toss all veggies on a foil lined sheet pan, stir in oil and seasonings and roast in the oven. I love the caramelization. Clean up is minimal, just put veggies in food container and toss foil.

        • — Karen Calanchini on August 17, 2017
        • Reply

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