Ratatouille

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Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

Hailing from Provence, a region in the south of France near the Mediterranean Sea, ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Making it properly takes a bit of time, so I suggest cooking a big batch on a lazy Sunday so you’ll have a tasty and colorful base for meals throughout the week. You’ll be so glad you did.

How To Serve Ratatouille

With a little imagination, there are endless ways to serve ratatouille. Try it:

  • As a vegetarian main course over grains or polenta
  • Alongside roasted or grilled meats and fish
  • Shakshuka-style with poached eggs
  • Tossed with pasta
  • Folded into omelets or frittatas
  • Dolloped over crostini with goat cheese
  • Straight from the fridge as a snack (it’s delicious cold)

What You’ll Need To Make Ratatouille

How To Make Ratatouille

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

How To Make Ahead & Freeze Ratatouille

If possible, you should make ratatouille at least a day ahead of time — like most stews, the taste improves after the flavors have a chance to mingle in the refrigerator. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or frozen for up to 3 months for a taste of summer once the cooler weather arrives. Enjoy!

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Ratatouille

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

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.

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Reviews & Comments

  • Made this tonight (27th July ) , added a few button mushrooms and a little red chilli pepper skipped the sugar – it was delicious – great recipe . Going to freeze half for a rainy day.

    • — Ken Torrance on July 27, 2021
    • Reply
  • I’d like to cut the receipt in half, as there are only 2 of us.
    Can you guide me, please?
    THANK YOU.

    • — ESTELLE CRAWFORD on July 24, 2021
    • Reply
    • Hi Estelle, You can just call all the ingredients in half. This freezes nicely if you wanted to go ahead and make the full recipe. 🙂

      • — Jenn on July 26, 2021
      • Reply
  • I made a similar version of this on July 15…. the day after French Independence day! 🙂 Loved it. I must say, I had fresh veggies from my sweet sister’s garden…..yellow summer squash, zucchini, her homegrown tomatoes really made it! Eggplant from local market. I did not have fresh basil and parsley….it would have been even better with that. I did not use the sugar or tomato paste but used one yellow bell pepper, one orange bell pepper and a Vidalia onion. That gave it a sweet flavor. Great way to use up summer veggies!! Thanks for the recipe and instructions on how to saute, simmer, etc. 🙂

    • — Nancy McCreight on July 15, 2021
    • Reply
  • I used a can of diced tomatoes with their juices and used the tomato paste as well. Came out delicious. But now I want to use the leftovers and it’s a little thick. What do you recommend I use to thin it out?

    • — Sandi on June 19, 2021
    • Reply
    • Hi Sandi, I think you could thin it with a little vegetable or chicken broth (and glad you liked it)!

      • — Jenn on June 23, 2021
      • Reply
  • Delicious! I would say my tomatoes were naturally sweeter than normal, because the next time I make this I will skip adding the sugar. The final dish was tasty but just a touch too sweet. I am considering adding a dash of balsamic vinegar and feta when I have the leftovers.

    • — Rachel on April 23, 2021
    • Reply
  • Absolutely delicious. I preferred serving it without the fresh thyme and basil, it was perfect the way it was without those. I had yellow squash I needed to use so I substituted this in for some of the eggplant volume. Still came out beautifully.

    • — Lisa on March 21, 2021
    • Reply
  • I had never had ratatouille prior to making this recipe. My partner, OTOH, had it at various high end restaurants. I felt making this for him was a challenge! I made it, and he loved it. I loved it. I’ve made it thrice more times, each time as fabulous as the first.

    • — Terri Hall on February 1, 2021
    • Reply
  • This was the first recipe I tried! It’s simply amazing! My sister always said if you can read a recipe you can cook! That’s was a false statement for me until I found YOUR site and immediately purchased your cookbook! Such detailed instructions for incredibly delicious food! Thank you!!!

    • — Gayle Cinadr on January 28, 2021
    • Reply
  • First time I made ratatouille was by accident after coming home from a two week vacation and finding my garden full of tons of veggies. I wound up chopping everything and throwing into a fry pan with onions and a few seasonings. I imagine that is where this originally came from in France but with your spices its terrific — much better than my original!!!!

    • — Eileen Horton on January 28, 2021
    • Reply
  • Yes, I have made this Ratatouille recipe several times and it perfect and delicious each time.

    • — Marshall Byrum on January 28, 2021
    • Reply
  • I have made this ratatouille twice in the last 2 weeks. I had made it in the summer and then remembered how much I liked it so I made it again when I wanted an all vegetable meal. It was just as delicious as I remembered and my family enjoyed it. I sent some home with my son when he visited and he texted me to say he really enjoyed it as well. I made it exactly as the recipe stated except used monkfruit sweetener instead of sugar.

    • — Ann on January 28, 2021
    • Reply
  • This is one of my favorite veggie-loaded recipes! It always turns out so, so good, hot or cold! Sometimes I toss up a batch with pasta and baked chicken for easy, healthy, and delicious meal prep!

    • — Kelly on January 28, 2021
    • Reply
  • Thanks Jen for another wonderful recipe! Wonderful textures and flavours and tasted even better the next day.

    • — Shelly on November 7, 2020
    • Reply
  • Let me start by saying, I had never eaten nor made ratatouille until I made yours a few weeks ago. My boyfriend is a huge foodie, and prior to 2020, would only eat at high-quality restaurants. He had had ratatouille many times; some real losers and a few winners. I asked him if he’d like me to make this recipe, and he was totally on board. After all, we aren’t going out to eat AT ALL and I’ve been cooking 95% of our meals. Thank God for Uber eats. Anyhow, I made this recipe, and I’m pretty sure I rocked his world with it. He proclaimed it is hands down the best ratatouille he has ever had. This is saying a LOT, because one of our favorite restaurants here in Austin is a high-end French place downtown. This is also the first recipe of yours, Jenn, that I made. This sold me on your mad skills and imagination. Thank you for helping me make this time more bearable. xoxo

    • — Terri Hall on October 20, 2020
    • Reply
  • I used to make this by taste so it was nice to have an exact recipe! At work I would dice most all ingredients small (1/4″) & oven roast them, then toss in some tomato paste & water, sautéed garlic & fresh thyme.. & cook it stove top a bit to soften & meld flavors… This yields a dryer version – not so stew-like.
    As for the ratatouille on this site, I Loved it!
    I used 28 oz canned tomatoes as I didn’t have fresh on hand. I also used 1 tsp dry thyme & a nice grinding of fresh black pepper…no basil…
    We added chickpeas to make it meal & the next night we also added some smoked mozzarella which was fantastic in it!
    Thanks for a recipe that works!

    • — Helene Pecora-Montalto on October 6, 2020
    • Reply

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