Ratatouille
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Ratatouille: the perfect way to enjoy all your favorite summer veggies. This vibrant stew combines eggplant, zucchini, bell peppers, and tomatoes with the rich flavors of olive oil and garlic for a dish that’s both comforting and fresh.
Hailing from Provence, a sunny region in the south of France near the Mediterranean Sea, ratatouille is a vibrant summer vegetable stew. This dish features eggplant, zucchini, bell peppers, and tomatoes, all richly seasoned with olive oil, garlic, and fresh herbs. It takes some time to prepare, so making a large batch over the weekend is ideal. This way, you’ll have a tasty and colorful base ready for meals throughout the week.
Ratatouille is incredibly versatile. Serve it as a vegetarian main with grains or creamy polenta, alongside Italian sausage, grilled steak or cedar planked salmon, or tuck it into omelets or frittatas. It’s also fantastic spooned over crostini with a smear of goat cheese or even enjoyed cold from the fridge as a healthy snack.
Table of Contents
“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: Used for sautéing the vegetables and adds flavor. A drizzle before serving really makes the dish shine.
- Eggplant, Zucchini, Bell Pepper, and Tomatoes: These core vegetables provide a mix of textures and flavors—eggplant adds meatiness, zucchini offers a mildly sweet flavor and tender-crisp texture, bell peppers bring sweetness and crunch, and tomatoes contribute tartness and moisture, creating a saucy base.
- Onion and Garlic: Essential aromatics that form a flavor foundation for the dish.
- Tomato Paste: Intensifies the tomato flavor, adds depth in color, and helps thicken the stew.
- Fresh Thyme and Basil: Thyme provides a subtle earthiness, while basil adds a fresh, sweet touch that really brightens up the dish.
- Crushed Red Pepper Flakes (optional): Introduces a hint of heat, adjustable to taste preference.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
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.
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.
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. Next, add the tomatoes, 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.
Frequently Asked Questions
Absolutely! In fact, you should make ratatouille at least a day ahead of time if possible. Like most stews, the dish 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
Yes, ratatouille freezes very well. Make sure to cool it completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to three months for a taste of summer once the cooler weather arrives. Before using, thaw it in the refrigerator overnight and then reheat gently to preserve the texture of the vegetables.
Cooking each vegetable separately before combining them in ratatouille ensures that each component cooks to the right texture and retains its distinct flavor. Different vegetables have varying cooking times; for instance, eggplants and peppers take longer to become tender compared to tomatoes and zucchini. By sautéing them individually, you can ensure they are all perfectly cooked.
Video Tutorial
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Ratatouille
Ratatouille: the perfect way to enjoy all your favorite summer veggies. This vibrant stew combines eggplant, zucchini, bell peppers, and tomatoes with the rich flavors of olive oil and garlic for a dish that’s both comforting and fresh.
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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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.
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….