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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Absolutely delish! Easy to make and so good for you! Will make again and again!
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.
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!!!
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. 🙂
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!
Hi Christine, You could use yellow squash – that would look pretty, too. 🙂
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!
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.
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
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! 🙂
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!
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!!