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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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.
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.
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
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
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!
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!
Wow! This is an amazing dish. I wouldn’t change a thing. Thank you, Jenn!
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!
Great recipe, easy and so flavorful!
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).
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!