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!rnrn”
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
Ingredients
- 1 large (about 1¼ lb) eggplant, cut into ⅓-in cubes
- Salt
- 6 tablespoons extra-virgin olive oil, plus more for serving
- 2 medium (about 1 lb) zucchini, cut into ⅓-in cubes
- 1 medium yellow onion, finely chopped
- 1 red, orange or yellow bell pepper, cut into ¼-in cubes
- 5 large cloves garlic, chopped
- 5 large (about 1¾ lb) large vine-ripened tomatoes, cut into ⅓-in 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.
Notes
Nutrition Information
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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Love love love!!! So good!! Thank you for another winner.
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.
Vivian
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?
Sure, Joan – that should be fine.
As always with Jenn’s recipes this was fantastic – didn’t change a thing -delicious!
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!
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.
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! ☺