Ratatouille
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Ratatouille is the perfect way to make the most of summer produce. This classic French stew turns basic vegetables into something deeply flavorful.
Ratatouille is a vibrant vegetable stew from Provence, the sunny region in the south of France near the Mediterranean. It’s made with eggplant, zucchini, bell peppers, and tomatoes, all simmered with olive oil, garlic, and fresh herbs until tender and full of flavor. Since the vegetables all cook at different rates, the key to a really good ratatouille is to cook them separately so they hold their texture and don’t turn to mush.
Ratatouille takes some time to prepare, so I like to make a big batch on the weekend. It keeps well in the fridge and actually tastes better the next day, once the flavors have had time to mingle.
Once it’s made, it’s incredibly versatile—serve it as a vegetarian main with grains or creamy polenta, alongside Italian sausage, grilled steak, grilled chicken, or cedar planked salmon, or tuck it into omelets or frittatas. It’s also great spooned over crostini with a little goat cheese—or straight from the fridge as a healthy snack. Leftovers will keep for up to 5 days in the fridge or can be frozen for up to 3 months.
“What a great way to use the summer harvest. Enjoyed it with a little goat cheese on top. My husband loved it too – this is a keeper!”
What You’ll Need To Make Ratatouille
- Extra-virgin olive oil – For sautéing and adding depth of flavor. A drizzle at the end pulls everything together.
- Eggplant, zucchini, bell pepper & tomatoes – Each brings something different to the mix: eggplant soaks up flavor and adds richness, zucchini stays tender with a mild sweetness, bell pepper adds brightness and texture, and tomatoes break down into a light, flavorful sauce.
- Onion & garlic – Build a savory base and round out the veggie flavors.
- Tomato paste – Concentrates the tomato flavor and helps the juices cling to the vegetables.
- Fresh thyme & basil – Thyme adds a subtle earthiness; basil gives the dish a fresh finish.
- Crushed red pepper flakes (optional) – For a touch of heat; add to taste or leave it out.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Cook the eggplant. Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, about 10 minutes, then transfer to a plate and set aside.
Step 2: Cook the zucchini. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring often, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt, then transfer to a plate and set aside.
Step 3: Cook the peppers and aromatics. Add 2 more tablespoons of oil to the pan, then add the onion and bell pepper. Cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and cook for 2 to 3 minutes more, until everything is tender but not browned.
Step 4: Add the tomatoes and seasoning. Add the tomatoes, tomato paste, thyme, sugar, crushed red pepper flakes (if using), and ¾ teaspoon salt. Cook, stirring often, for about 5 minutes, until the tomatoes start to break down and everything is well combined. Cook until the tomatoes break down into a sauce, about 10 minutes.
Step 5: Add the eggplant and simmer. Return the cooked eggplant to the pan and bring the mixture to a gentle boil. Reduce the heat to low and simmer, uncovered, for about 10 minutes, or until the eggplant is very tender and the flavors have melded.
Step 6: Finish the dish. Add the zucchini back to the pan and cook for 1 to 2 minutes more, just until warmed through. Taste and adjust the seasoning if needed, then sprinkle with fresh basil and thyme before serving. Drizzle with a little olive oil if desired, and serve warm or chilled.
Video Tutorial
More Summer Veggie Recipes You May Like
Ratatouille
Ratatouille is a make-ahead-friendly dish that only gets better with time—serve it warm, cold, or any way in between.
Ingredients
- 1 large (1¼ lbs) eggplant, cut into ⅓-inch cubes
- Salt
- 6 tablespoons extra virgin olive oil, plus more for serving
- 2 medium zucchini (about 1 lb), cut into ⅓-inch cubes
- 1 medium yellow onion, finely chopped
- 1 red, orange or yellow bell pepper, cut into ¼-inch dice
- 5 large cloves garlic, chopped
- 5 large vine-ripened tomatoes (1¾ lbs), cut into ⅓-inch cubes, with their juices
- 1 tablespoon tomato paste
- 2 teaspoons fresh chopped thyme, plus more for serving
- ¾ teaspoon sugar
- ¼ teaspoon crushed red pepper flakes (optional)
- 3 tablespoons chopped fresh basil
Instructions
- Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
- 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 ¼ teaspoon salt and transfer to a plate; set aside.
- 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 ¾ 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.
- 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
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- 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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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.
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.
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!!!
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!!!!
Yes, I have made this Ratatouille recipe several times and it perfect and delicious each time.
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.
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!
Thanks Jen for another wonderful recipe! Wonderful textures and flavours and tasted even better the next day.
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
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!