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Ratatouille

5 stars based on 29 votes

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!

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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 or frozen for up to 3 months (although keep in mind that the zucchini won't stay crisp after being frozen).

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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

  • 5 stars

    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!

    - Jen on December 5, 2017 Reply
  • 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 Reply
  • 5 stars

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

      - Jenn on November 29, 2017 Reply
  • 5 stars

    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 Reply
  • 5 stars

    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 Reply
    • So glad you all enjoyed it, Mary!

      - Jenn on November 9, 2017 Reply
    • 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 Reply
  • 5 stars

    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 Reply
  • 5 stars

    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 Reply
  • 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 Reply
    • 5 stars

      Forgot to add 5 stars….

      - Scottt F. on September 24, 2017 Reply
  • 5 stars

    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 Reply
  • 5 stars

    Ratatouille is one of my favorite dishes and this recipe is now my favorite.

    - Linda R on September 14, 2017 Reply
  • 5 stars

    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 Reply
  • Will cherry tomatoes work? I have a bunch of them in my garden

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

      - Jenn on September 14, 2017 Reply
  • 4 stars

    Very good but nothing super special, a little lacking in flavor, would add more herbs.

    - Janet Miller on September 14, 2017 Reply
  • 5 stars

    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 Reply
  • 5 stars

    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 Reply
  • 5 stars

    This was absolutely delicious. I grew my own eggplant, zucchini and tomatoes which was that much better. 👍❤️

    - Lyn Swafford on September 4, 2017 Reply
  • 5 stars

    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 Reply
  • 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 Reply
    • 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 Reply
  • 5 stars

    5 star

    - jim beckwith on August 27, 2017 Reply
  • 5 stars

    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 Reply
    • What type of squash did you use?

      - Cathy on September 21, 2017 Reply
  • 5 stars

    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 Reply
  • 5 stars

    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 Reply
  • 5 stars

    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 Reply
  • 5 stars

    Wow, really delicious. Served with polenta. Thanks, Jen, for another great recipe.

    - Hedy DeCampo on August 2, 2017 Reply
  • 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 Reply
    • 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 Reply
      • 5 stars

        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 Reply
  • 5 stars

    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 Reply
  • 5 stars

    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 Reply
  • 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 Reply
  • 5 stars

    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 Reply
  • 5 stars

    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 Reply
  • 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 Reply
    • 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 Reply
  • 5 stars

    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 Reply
  • Hi Jen,

    This sounds delicious!

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

    - Lynda on July 27, 2017 Reply
    • Definitely 🙂

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

    - Highlands Gal on July 27, 2017 Reply
    • I’d use more peppers or squash. Enjoy!

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

    - Christina on July 27, 2017 Reply
    • 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
  • 5 stars

    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 Reply
  • 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
      • 5 stars

        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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