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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 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


  • 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


  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

  • 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
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  • 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
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  • Skip the tomato paste absolutely not needed, nor, traditional.
    It gives an unpleasant taste to the dish.
    The addition of sugar does not negate this acidy contrary to some urban myths.

    • — Marcel on October 2, 2020
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  • Just made this to use up the last of my summer veggies. It is so delicious! Feels hearty yet fresh and not weighed down. And the olive oil flavor is so nice. I didn’t have any fresh herbs so I used dried and it turned out just fine. I also love the suggestions at the top for more ways to serve it!
    Your recipes are always so consistent and easy to follow, and turn out so well.

    • — Sydney on September 14, 2020
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  • I made this today with zucchini and eggplant from the garden. I didn’t have fresh tomatoes so I used a 26 ounce box of Pomi chopped tomatoes. They worked well in the recipe. I served it over pasta. Everyone loved it! Another great recipe Jenn 🙂

    • — Mary on September 7, 2020
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  • Perfect recipe for Ratatouille! Cooking the eggplant and zucchini separately to their own crispy-tender stages is key. I didn’t want to open a can of tomato paste, so thickened the sauce to keep it from being watery with a bit of cornstarch: I mixed the sugar with 1 teaspoon of cornstarch, then mixed in 2 tablespoons of water and added that, stirring into the thickened tomato mixture. After that, I added back the eggplant and zucchini to simmer, topped it with fresh chopped basil and a dash of olive oil to serve. Excellent.

    • — Kathy BB on August 31, 2020
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  • Just got back from the Farmer’s market with a basket of Roma tomatoes. No idea on weight so not sure how many Roma tomatoes (average size) would work instead of 5 tomatoes at 1.74 lbs. Thinking 6 or 7? Thanks!

    • — Cheryl Moss Herman on August 29, 2020
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    • Hi Cheryl, I’d go with 7. Enjoy!

      • — Jenn on August 30, 2020
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  • Hi there …use so many of your wonderful recipes. This is ‘delish”, only change, I added grated Gruyere cheese on top & popped in oven til melted, another layer of savory ! Love making this in layers to keep the eggplant from “mush”. Thank you !

    • — Donna Miller on August 26, 2020
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    • Sounds delish with the cheese! 🙂

      • — Jenn on August 27, 2020
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  • Wonderful blend of flavors! Made this for a teacher friend that is so stressed with back to school. We both loved this and I had some for breakfast!

    • — Teddie Ryan on August 24, 2020
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    • How nice to do for your friend — glad you both enjoyed! 🙂

      • — Jenn on August 25, 2020
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    • Made it twice since September 1. Recipe is awesome.
      Served it with fettuccini one night, polenta another and lastly cheese tortellini. Froze several quart bags.

      • — Lee Pandiani on September 19, 2020
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  • So delicious and love all the flavours. I followed the recipe as written, except I substituted for dry thyme instead of fresh. I wil defitenely make this again.

    • — Elaine on August 16, 2020
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  • Great recipe! For leftovers, i add a stock and call it veg soup, add small pasta/stock and call it minestrone.

    • — Teresa M on August 14, 2020
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    • Great ideas!

      • — Jenn on August 14, 2020
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  • This recipe is excellent! I followed it exactly and it was simply lovely. A wonderful way to enjoy all the beautiful vegetables of the garden, in one delicious dish. We served it with steak and good buttered bread. Thank you for posting this! Can’t wait to try it cold tomorrow!

    • — Stephanie Harris on July 31, 2020
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  • Amazing…like most of the recipes I have tried from your site! Another winner! I will definitely be making this again!

    • — Anastasia on July 21, 2020
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  • Thank you very much, that was perfect, I have just used tomato passata instead tomato paste for a better result.

    • — Andrea on July 20, 2020
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  • Excellent dish! As always, I appreciate the clear directions and love the finished product. Big hit in our house!

    • — Amanda on July 14, 2020
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  • Super super delicious! Thanks a lot for the recipe. I’ve tried some other ratatouille recipes which all cost a lot more time but tasted much less amazing compared to this recipe! I followed the recipe exactly, very good idea to cook the vegetables in batches, so you don’t end up with a mushy mess. Served it over fluffy couscous with some creamy goat cheese sprinkled over it 10/10 vegetarian dish!

    • — Hilde on July 6, 2020
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  • This is SUPER yummy!

    I made this a day and a half ago, and it really just gets better and better. I woke up in the middle of the night thinking about it and actually got up to eat a small bowl!

    The only small changes I made were adding a few teaspoons of Better Than Bouillon Chicken Base, and not using basil as we didn’t have any. It’s hard to believe this could be any tastier, but I imagine it will be with basil next time around.

    We will definitely be making this on a regular basis. Thank you, Jenn!

    • — KJ on July 5, 2020
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  • I’ve been making ratatouille since the 70’s! It was quite the exotic dish back then. My original recipe called for cooking all the vegetables separately, like this one. But over the years I started just throwing the veggies together, and thought that I had become “tired” of this dish. Au contraire! THIS is the way to make ratatouille. My only changes to the recipe were 1/2 as much eggplant (mine was small); only a pinch of dried thyme, 1/4 C each of chopped fresh basil and parsley added to the tomato mixture; and no tomato paste (none in the cupboard). And, the veggies I used were mostly approaching over-the-hill. And still, this was delicious! Served it along grilled, crispy chicken thighs, with multiple berry shortcake for dessert. Yum! This will be my go-to recipe and process from now on. Thank you, Jenn!

    • — Karen on July 3, 2020
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  • This recipe produces a lovely, chunky, flavorful dinner. I modified it a bit but found the basil and thyme proportions to be spot on. We served it with air-fryer gnocchi. Thank you for developing and posting this recipe! Happy cooking!

    • — Jen Ristine on June 26, 2020
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    • Your recipes are always perfect. Ratatouille is so delicious. Being from France originally I can say it’s the real thing. Not only I get your books but I write down all your recipes and follow them faithfully. They never fail. Thank you so much. I could bookmark on my IPad but I enjoy writing down your recipes in my book and going thru it often to find out what to cook the next day.

      • — Aline Collins on July 23, 2020
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      • So good- used up a bunch of fresh vegetables, easy to make as all your recipes are

        • — Liz on August 10, 2020
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  • Another amazing recipe!! We are never disappointed with any recipe we’ve made from Once Upon a Chef. Thank you.

    • — Patticakes on June 26, 2020
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    • This is my absolute favorite recipe for ratatouille!

      • — Jane Simon on June 30, 2020
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  • Yummy! First time I have tried making ratatouille, and this was amazing! Scrumptious! I did add some fresh basil to it and omitted the sugar, and the family loved every bit of it!

    • — Divya Marwaha on June 14, 2020
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  • I first went to Julia Child as my source for making traditional ratatouille. Then, having made many successful recipes from Jenn, I decided to check here also to compare. So glad I did, as Jenn’s appeared to be simpler and included the addition of fresh herbs. I fresh, farm market veggies (except for the eggplant ) as well as our own fresh thyme and basil. To speed up the process, I used multiple skillets at the same time and then combined them at the end in a large dutch oven on the range top. It was a bit more pan washing for the sous chef (husband) but I liked the increased speed. It was delicious- we served as is, but offered with parmesan cheese optional. Family loved it and I will make again soon. Can’t wait to try it today per the suggestion that it is better made a day ahead. Thanks again Jenn for another terrific recipe 😀

    • — Liz on June 10, 2020
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  • Absolutely loved this recipe & cooked it for “vegan night,” which is a new once-a-week adventure for us. It was divine! I’ve made at least 15 of your recipes and all have come out wonderfully the first time. You have made cooking fun for me. Thank you, Jen!

    • — Laura on June 1, 2020
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    • 💗

      • — Jenn on June 2, 2020
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  • This is the second recipe I have made from this site and both were outstanding. Next time I am looking for a recipe this will be my go to.

    • — Linda on May 31, 2020
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  • I have tried several ratatouille recipes and none have come out as good — or as consistently great! — as this one. Thanks so much. There’s something about the bright simplicity of it. And how the flavor just gets better the next day. Yours has been my go-to recipe for a while now. Last night I made a double recipe for a crowd that includes both omnivores and vegetarians — a lot of whom hadn’t ever had ratatouille before — and everybody *loved* it. So glad I doubled the recipe because the first pot (had to use two!) went! There would have been no leftovers to enjoy if I hadn’t. And that would be a calamity!

    • — Diana on May 9, 2020
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  • Thank you! I’ve been wanting to make Ratatouille ever since the Pixar film came out. It looked so yummy. I made your recipe and loved it! It’s a staple now. Thank you!

    I posted a photo but forgot to tag you. I’ll tag next tine I make. I’ll definitely make this often.

    • — Michelle Calderon on April 26, 2020
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    • Glad you enjoyed it! 🙂

      • — Jenn on April 27, 2020
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  • A winner! And a good recipe to practice knife skills:)

    • — wendie morin on April 18, 2020
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  • Just made this & it is wonderful, I am sure it will be even better tomorrow. Not hard to make.👏

    • — Eleanor. Ceder on April 17, 2020
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  • I dug this ratatouille out of my freezer today (made it in Aug 2019) and it was just as delicious as the day I made it. It was so nice to have a taste of summer during these dreary times! Thanks Jenn – I love this recipe and will have it again tomorrow with your artisan bread 🙂

    • — Sarah on April 16, 2020
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  • This is a little embarrassing, Jenn, because I’ve been using your recipes for years (I never even go off your page on my iPhone Safari…ever, I just keep it up as one of my pages and never close it). I made the Ratatouille tonight. My daughter (11) helped. Trying to teach her some good basic cooking skills. I followed the recipe pretty well but added a can of rinsed garbanzo beans. Served it over quinoa. It was a hit. I hate altering a recipe and then giving it a review because, we’ll, it’s sort of no longer the recipe but I love garbanzo beans and try to sneak them in for fiber for my family (not that this wouldn’t have a lot of fiber as is). I also used shallots instead of onion because when I sent my daughter to the fridge for onion, she came out with shallots so I said, “yes, we can use those, are there 2 more?” And there were. My daughter can tell this is a healthy recipe and even commented that this is the food you want to be eating to stay as healthy as possible. Reading your recipes together and cooking with my daughter gives us so much joy. Pretty much every recipe you put together is a winner in our books. Love the potato leek soup 🙂
    Your very appreciative fan, Alison Rowat (and her daughter Caroline Cready!!)

    • — Alison Rowat on March 15, 2020
    • Reply
    • So glad you enjoy the recipes and that they play a small part in spending quality time with your daughter! 🙂

      • — Jenn on March 15, 2020
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  • I just made this more or less. I wasn’t sure if I wanted to make a ratatouille or a caponata so I looked at a half dozen recipes and I decided what techniques and ingredients I wanted to use. It was mostly this recipe with some celery, capers, and toasted pine nuts from caponata recipes. I used a 14 oz can of diced tomatoes along with a fresh tomato and some chunky tomato sauce, based on what I had on hand. From my garden I used fresh basil, thyme, mint, and oregano. I love how the eggplant got soft but the squash and celery stayed crisp. I served it over some rustic no knead bread that I baked for an appetizer along with linguine and eggplant parmesan. We loved it. It’s like a garden in a bowl!

    • — Anthony on March 8, 2020
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    • Thank you so much for this recipe! It was absolutely delish! loved it so much, will be making it many more times. I don’t cook much, but trying to make more an effort these days and I’m a vegetarian so this is perfect.

      • — Soleil on March 30, 2020
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  • So good! This tastes fresh and tasty no matter when you are eating it! Yet another incredible recipe on this site and I strongly recommend it, especially for a vegetarian or vegan (like myself)! If you’ve seen the Pixar film based on this dish, you simply must try this. And even if you haven’t seen the movie, I’m sure you should try this as well!

    • — Charlotte on February 23, 2020
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  • Another amazing recipe from Jenn! This site has become my go-to whenever I need new ideas for what to make. Her recipes are always spot on and delicious, this dish is no exception! For this recipe I used some fresh thyme and then added a lot of fresh chopped Italian parsley when I put in the squash at the end. Yum. I’m looking forward to leftovers!

    • — Meg on February 6, 2020
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  • Delicious. I have away and on my return saw that the eggplant, peppers and zucchini looked bit like they needed cooking up and your ratatouille was the answer.

    • — Joy on December 3, 2019
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  • First time ever making this and I make it for my entire family of 14. Had my daughters chopping all the veggies with me. Made a huge pot the night before. My family loved it so much there was none left to take home. Here’s the cool part, every vegetable in this recipe was a part of my entire childhood. My dad grew all of them in his garden in Georgia, but we never knew about this stew. Absolutely brilliant! Thank you for such an easy recipe to follow.

    • — Jodie on November 25, 2019
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  • Turned out SO good. Subbed a can of petite diced tomatoes for the fresh. Perfect for vegan dinner party!

    • — Cathy Mullen on November 2, 2019
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  • Loved it & so did the family. Served it over rice.

    • — Amy on October 30, 2019
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  • Made this 2 days ago with the last of my gardens eggplant I used crushed tomatoes as I forgot to buy fresh. Had it last night with some polenta and Parmesan cheese. Great taste! Will make next time with some roasted cherry tomatoes to bump up the flavor. Also will try heated with goat cheese on baguette for lunch today. Thanks!

    • — Valarie on October 29, 2019
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  • Fantastic recipe. I’ve been making ratatouille for many years and this is the ONLY one in which the vegetables maintain their shape and flavor! I used plum tomatoes, but otherwise essentially no changes.

    • — Mimi on October 24, 2019
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  • Jenny once again you nailed it- simple and pure taste -absolutely delicious- I serve the on a bed of basmati rice with crispy skinned chicken thighs- it was better than anything I could get in a restaurant (around here anyway lol) but really you bring the restaurant into our homes-you are the real deal- always turn to you when I want a sure bet on a meal- thank you!!

    • — Liz johnson on October 19, 2019
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    • So glad you enjoyed this Liz — your sweet comments made my day! 💗

      • — Jenn on October 20, 2019
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  • Made this yesterday came out very well it was really tasty added over rice will make it again

    • — Donna on October 9, 2019
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  • I made this dish the last week in August (or before), and it made 2 quarts.
    We ate the first quart in the first couple of days, and it was good but a little bit bitter.
    Fast forward to today, 6+ weeks later, and I pulled it out for a quick pasta lunch with my sister.
    Yes, there was a little bit of mold on the top, but had been kept in a very cold refridgerator. So I removed 1/2 of the quart jar and heated up the rest!
    My sister was blown away, it was so good. The bitterness was gone, and the parmesan and black pepper made a nice finish.
    I have to eat gluten free, and we used a nice brown rice fettucini. Absolutely delish.
    The next time I make it, I will freeze half right away.
    We thought it would be awesome as a pasta course for a big Italian dinner.
    Thank you Jenn!
    I know you would ‘t recommend eating something that has started to go moldy, but it was just a tiny bit on the top! So glad we ate it!

    • — Mary Glassman on October 7, 2019
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  • I have made this recipe twice this year, both times doubled it and froze what we didn’t immediately eat. It lasts much longer than 3 months in the freezer. It is absolutely wonderful as a stand-alone entree, side dish, or as an addendum to a stew containing meat. I don’t change a thing. I appreciate that the weight of the vegetables is included.

    • — Linda on October 2, 2019
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  • So delicious, I’ve made it several times and it’s one of my favorite end of summer recipes. But the best way to use the leftovers? Roll out some store-bought pizza dough, spread this on top, add a good cheese mix…ratatouille pizza! Simply the best.

    • — Jessica on September 29, 2019
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  • Thanks, Jen! I thought about doing that but wasn’t sure about flavors melding, however think the flavors of this ratatouille are so rich that another can of tomatoes will make friends easily!


    • — Geni Rowan-Grella on September 20, 2019
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  • Hi Jen, I’ve just made this ratatouille and it is absolutely delicious! I didn’t see your suggestion to sub a 28 oz can of tomatoes for the fresh and used a 14.5 oz so the finished product is a tad dry. What would you suggest to loosen it up a bit? (It’s so good that just using it the way it is and piling it on toasted French bread as some have suggested also sounds divine!)

    Thanks for another winner, Jen!


    • — Geni Rowan-Grella on September 20, 2019
    • Reply
    • Hi Geni, You could just add another 14.5 oz can of tomatoes to the mix. They won’t have absorbed the other flavors like the remainder of the ratatouille, but if you stir it thoroughly before serving, you won’t even notice!

      • — Jenn on September 20, 2019
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  • Delicious! I added sun squash to the recipe to add color, it’s beautiful. I cooked it with the zucchini. Also added fresh rosemary and oregano, and served it on lentils mixed with couscous. Could be good toped with crumbled feta cheese too 🙂 Very nice way to celebrate harvest time!

    • — Emilie on August 31, 2019
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  • Wow! This is an amazing dish. I wouldn’t change a thing. Thank you, Jenn!

    • — Loretta on August 30, 2019
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  • First time making ratatouille – always thought it would be a daunting task – but neighbor gave me 2 small eggplant so I gave it a shot. This came out excellent! Lots of chopping but only one skillet and the timing was perfect – none of the veggies came out too soft. I used a LOT of fresh thyme and basil from my garden. No tomatoes so substituted one can of chopped. Thank you!

    • — Maxamillion on August 20, 2019
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  • Great recipe, easy and so flavorful!

    • — Alison on August 14, 2019
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  • I made this last night to use up some of the overwhelming number of vegetables we’ve received in our CSA share. I was a little hesitant because I tend to think of ratatouille as being kind of mushy and gross, but this was fantastic!! The zucchini (and some summer squash because we have so much) kept its texture and the eggplant was tender but not mushy. We served over fresh fettuccine, and my daughter and I crumbled goat cheese on top while my husband had fresh grated parmesan. I’m excited to have some of the leftovers for lunch today, especially since some of the other commenters said the flavors are even better the next day, and we’ll have the rest tomorrow night over couscous (it makes a LOT of food).

    • — Jen on August 12, 2019
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  • I made this with my son because he loves the movie. We didn’t change a thing. It was outstanding, like summer in a bowl! We served it over pasta, but there are endless possibilities and the cold leftovers had a chunky gazpacho vibe that I found refreshing on a hot day. Thank you!

    • — Meredith on August 8, 2019
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  • Amazing Recipe, easy to make and cannot go wrong.

    • — Sunil on August 3, 2019
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  • This recipe is outstanding. I served at a dinner party with grilled chicken and couscous. Everyone had seconds of the ratatouille! I loved the left overs the next day. You’re right; it only gets better the next day. Thank for the recipe. I’m making it again tonight.

    • — Marybeth on July 31, 2019
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  • Great and delicious ! Made it several times already, love!

    • — Svetlana Korzhin on July 27, 2019
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    • Wow! Made this last night. First time I’ve ever had Ratatouille. Had to prove to the fam that dad could do something besides grill/smoke meat. Probably one of the world’s great dishes. Summer vegetables with simple seasonings. I called mine Redneck Rotel Ratatouille. So you can guess where my tomatoes came from. First thing I did this am was taste it cold after the flavors had a chance to mingle overnight. Delicious.! Thanks Jenn!

      • — John on August 2, 2019
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  • I made this dish, but I first lightly roasted the peppers, eggplant and zucchini (I also used yellow squash) on a grill before cutting them up and then following the recipe. I think it added more flavor.
    It was great over linguine, with grilled chicken breast on the side.

    • — SUSAN STONE on July 24, 2019
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  • Wonderful recipe! I served with crusty bread and goat cheese crumbles, along with a drizzle of olive oil, and it made for a filling, healthy meal. It did not feel like a vegetarian recipe in that it is hearty (the husband even ventured to call it “creamy”), and serving it with fresh basil and thyme really brings out the fresh summer flavor of the vegetables. I also added in yellow squash because I had it on hand. It was a lot of chopping/prepping, but the recipe itself is so simple. It’s a great way to use up the summer farmer’s market veggies. Even my 4 year old ate it! I can’t wait to try the leftovers as they “age” in the fridge. I’ll definitely be keeping this recipe on hand. Thanks so much!

    • — Reesee on July 15, 2019
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  • I made this dish for Bastille Day today. Appreciated I didn’t need to slice and salt the eggplant. It was perfect and we look forward to the leftovers tomorrow.

    • — Lucy on July 14, 2019
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  • Loved the idea of cooking the ingredients in batches (eggplant, onion/pepper/garlic, zucchini and squash, then tomato) Avoided what would be otherwise a mushy dish. I added some halved kalamata olives for a little bit of briny flavor. Great technique and recipe!

    • — Joseph on July 12, 2019
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  • This was an easy ratatouille to make, but I’ve made better-tasting ratatouille before.
    It was still pretty good, though.

    • — Jennifer on July 2, 2019
    • Reply
  • Delicious and so easy!! Never had eggplant before. I mixed this with quinoa and topped it with goat cheese. YUM!! It’ll be on regular rotation.

    • — Julie on June 23, 2019
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  • Great recipe and very tasty! It is really worth all the chopping and sauteeing. Do no skip any steps, the outcome is amazing!

    • — Anakitty on June 9, 2019
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  • Excellent recipe – many thanks. My go-to recipe for ratatouille! Now I have to prepare it without garlic unfortunately… will this affect taste dramatically? Any substitute you can recommend?

    • — Julian Wilson on May 28, 2019
    • Reply
    • Glad you enjoy it, Julian. If you can’t use garlic, I’d sprinkle some fresh chopped chives over the finished ratatouille. It will still be delicious. 🙂

      • — Jenn on May 28, 2019
      • Reply
  • Absolutely divine!
    And easy to boot!

    • — Jo on April 23, 2019
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  • I had leftover eggplant that I was unsure how I was going to use and a friend suggested making ratatouille. I had never made it before and went looking for recipes and found this one. I’ve made other recipes from Jenn and have always enjoyed them so I gave this one a try. The only change I made to the recipe was to cut back on the amount of oil. It was easy to make and delicious! We like to eat veggies with eggs for breakfast and this goes wonderfully with eggs in the morning.

    Thanks for this recipe and the others we’ve enjoyed.

    • — Jay on April 14, 2019
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  • Lovely recipe! Made this tonight (together with your risotto recipe) and my husband raved about it. I’m a big ginger lover so added a small knob of ginger to the mixture to add a light flavor (the knob made it easy to remove). Will make again!

    • — Trang T Nguyen on April 12, 2019
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  • This was very easy to make, I love that the pieces are bite sized. I prefer to peel my eggplant, but otherwise made the recipe as is! Very tasty and healthy!

    • — Amy Coutinho on April 11, 2019
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  • Made this for dinner today. I’d never had Ratatouille before, but it looked so good in pictures that I wanted to try it. I was not disappointed!

    We added in a yellow squash, used a bit less oil (subbed in coconut oil as we didn’t have olive on hand), and left out the sugar.

    It was fantastic. Impressed the entire family, and myself as well. Fed four adults with plenty left over to enjoy the next day. I will definitely make this again.

    • — Sebby on April 4, 2019
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  • Made this for the family & they loved it! It is absolutely yummo 😋 Vegetarian and vegan friendly – beautiful colors make your dinner plate pop! There was approximately 2 cups left so I threw it into a pot of Pasta Fagioli soup – my husband said it was the most delicious Pasta Fagioli he had ever had – Thanks for sharing!

    • — Steve and Deb Williams on March 14, 2019
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  • Simple and packed with delicious flavour….This recipe however only serves 2!!!!😅😅❤❤❤

    • — Jude on March 5, 2019
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  • This was great!

    • — Mollie on February 24, 2019
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  • Thank you for this awesome recipe! Just the right amount of spice from crushed pepper. I had to eliminate onions as my husband hates them, but still delish! 😍

    • — Sara on February 10, 2019
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  • Absolutely delish! Easy to make and so good for you! Will make again and again!

    • — Hana on February 2, 2019
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  • OMG! Who knew that Ratatouille could taste THIS good!!! My first spoonful of this dish made me think of how Anton Ego must’ve felt in Disney’s “Ratatouille” 😀
    Aside from all the prep work (dicing), this recipe was so straightforward and easy to follow – another award winning dish, Chef Jenn! Your cookbook is definitely going on my wish list.

    • — Sue H. on January 22, 2019
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  • Made this a couple of days ago for my wife and a vegan/vegetarian friend visiting from Hawaii. This is Absolutely Delicious 👍😁👍. Substituted some nice shiitake mushroom slices for the peppers and served over mini penne pasta with fresh baked rolls. Our vegan friend liked it so much she made it for her friends when she returned home. I plan to make this many more times…shakshuka style is next!!!

    • — Carl Schena on December 22, 2018
    • Reply
  • This was absolutely delicious! I used tomatoes and peppers from the garden and added mushrooms (as I had them on hand). My son-in-law and my daughter-in-law both requested the recipe and they loved it as well. Such a versatile recipe and so easy to put together. Will definitely make this again and again. 🙂

    • — Jayne Flynn on December 19, 2018
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  • I love ratatouille, but eggplant tends to bother my husband’s stomach. Is there something you think would be a suitable substitute for it? Thank you! And I am making your beef tenderloin with red wine sauce along with your scalloped potatoes for Christmas dinner!

    • — Christine on December 16, 2018
    • Reply
    • Hi Christine, You could use yellow squash – that would look pretty, too. 🙂

      • — Jenn on December 16, 2018
      • Reply
  • Made the ratatouille, my first, and loved it. Bright and flavorful. I did add the red pepper flakes for just a small kick. Followed exact instructions and we ate on top of fresh toasted French bread. A little ambitious for a weeknight dish, but will make again!

    • — debby Krajewski on December 14, 2018
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  • Really good. Made it early in the day and reheated just before serving. Served with mashed potatoes, green salad and baked chicken breasts. The textures and flavors complimented each other.

    • — Ty on December 4, 2018
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  • Love love love this recipe. Making it for a friend ho hates peppers- will it be equally good without the pepper- should I substitute something for the pepper? TIA

    • — Lauren Mayer on November 25, 2018
    • Reply
    • Glad you like it, Lauren! It’s fine to leave out the pepper. Just substitute it with more of one of the other veggies in the recipe. Hope your friend enjoys it too! 🙂

      • — Jenn on November 25, 2018
      • Reply
  • 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!!

  • Love love love!!! So good!! Thank you for another winner.

    • — Kathy Auerbach
    • Reply
  • 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.

  • 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.

  • 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!

    • It’s not necessary here, Amanda. (In fact, I almost never do it.) Enjoy!

      • Is it ok to use small can of tomato sauce instead of tomato paste and sugar?

        • — Joan on April 17, 2019
        • Reply
        • Sure, Joan – that should be fine.

          • — Jenn on April 18, 2019
          • Reply
    • As always with Jenn’s recipes this was fantastic – didn’t change a thing -delicious!

      • — Tracie on June 8, 2019
      • Reply
  • 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!

  • 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
    • Reply
  • 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!

  • Thanks for such a great recipe! I make a large batch on the weekends for meals during the week.

    • — Nicolas Ayllon
    • Reply
  • 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?

    • It’s delicious chilled, but if you’d prefer it warmed, it’s fine to microwave it. Hope you enjoy!

  • 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! ☺

  • Takes a while to make but excellent.

    • — Kevin McCarthy
    • Reply
  • 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.

  • 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!

  • If you use canned diced tomatoes, how many cans or what amount of canned would you use?

    • Hi Danielle, I’d recommend a 28 ounce can of diced tomatoes. Enjoy!

  • 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.

  • 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.

  • My 12 yo ate eggplant for the first time and loved it. So fresh and summery. Will make again!

  • How bad would it be to leave out the sugar ? I don’t really eat sugar .
    Would a substitute work do you think ?

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

  • 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, 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!

  • 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
    • Reply
  • 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
    • Reply
  • 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!

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

  • 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.

  • 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!

  • My family loved this. I even added some prawns to it right at the end.

  • 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.

    • So glad you like this, Goga! (And thanks for your support with the cookbook ❤️)

  • 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.

  • 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!

  • I just finished making this dish. It’s delicious. Fresh tasting and healthy. It is a bit time consuming but well worth it.

  • 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.

  • 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.

  • 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
    • 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?

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

  • 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.

  • 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.

    • So glad you all enjoyed it, Mary!

    • 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!

  • 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!

  • 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.

  • 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….

    • Forgot to add 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!

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

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

    • Yes, I think they’d work. (I’d suggest halving them.) Enjoy!

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

  • 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!

  • 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.
    Windsor, Ontario

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

  • 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!

  • 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…

    • 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.

  • 5 star

  • 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!

    • What type of squash did you use?

  • 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.

  • 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.

  • 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.

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

  • 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
    • 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 :).

      • 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

  • 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!

  • This recipe is OUTSTANDING. This is the first time I’ve had ratatouille & it’s so delicious! Thanks for sharing this recipe.

    • — Catherine Latsombath
    • 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.

  • 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
    • Reply
  • 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!

  • 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?

    • 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!

  • 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.

  • Hi Jen,

    This sounds delicious!

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

    • Definitely 🙂

  • My husband doesn’t eat eggplant. What would you suggest as a substitute?

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

  • I am looking forward to trying this, what protein dish do you recommend with this?

    • 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.

  • 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!

  • 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)

    • Hi Becky, No need to peel or seed the tomatoes — and yes, I think canned tomatoes would work very well.

      • Thanks for the info! That helps.

  • I don’t eat bell peppers. Can I just add more onions or do you have another suggestion?

    • It’s fine to just leave out the pepper, Judi – no other changes necessary. Enjoy!

      • 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
        • Reply

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