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A rustic French stew, this easy Ratatouille Recipe is loaded with eggplant, bell peppers, and zucchini. Roasted vegetables caramelize to concentrate their flavors and then rehydrate in a simple sauce made with fresh, juicy tomatoes and plenty of herbs and spices.
You will love this Ratatouille Dish
As a classically-trained chef, I spent a lot of time in culinary school learning French culinary techniques. Once you are equipped with knowledge about techniques, you can set about creating your own versions of recipes.
Ratatouille is a simple, French vegetable stew (peasant food, even). In its most basic form, the vegetables can just simmer together in a pot and produce a delicious meal. But I love the effects of roasting vegetables: how their flavors concentrate and the edges caramelize as the water cooks off.
The vegetables come out of the oven small, shrunken, and dehydrated. If you eat them just like that, you might be worried! But fear not, because once you return them to the pot, they soak up all the delicious flavors of the tomato sauce and are once again plump and juicy. It’s pretty magical.
As for the tomato sauce, I opted to blend fresh tomatoes into a sauce and simmer them with plenty of onions, garlic, and herbs. Use canned tomatoes in a pinch, but the fresh tomatoes really do change the dish in the best way possible.
Table of Contents
Ratatouille Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Eggplant: Leave the skin on the eggplant so it can hold it’s cubed shape even after roasting.
- Bell pepper: Any color bell pepper will work in this recipe.
- Squash and zucchini: Mix and match or use just one variety, but aim for a pound total.
- Tomatoes: Substitute any kind of tomato you like or that looks ripe and juicy. In a pinch, substitute one (28-ounce) can diced tomatoes.
- Olive oil
- Oregano
- Thyme
- Red chili flakes
- Basil
- Onions
- Garlic
- Salt and pepper
How to make Ratatouille
- Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment paper or foil for easy cleanup. In a large bowl, add eggplant, bell pepper, squash, and zucchini. Drizzle with olive oil, 1 teaspoon salt and ½ teaspoon pepper and toss to combine.
- Divide the vegetables among the two prepared baking sheets and roast until the vegetables are soft and lightly browned, about 45 minutes, stirring and rotating pans after 30 minutes of roasting time.
- While the vegetables are roasting, in a Dutch oven or large saucepan over medium-high heat, heat olive oil until shimmering. Add onion and garlic and cook until softened, about 5 minutes.
- Add the tomatoes to a blender or food processor and process until smooth. To the skillet with the onions and garlic, add the tomato sauce, basil, thyme, oregano, and red chili flakes, if using.
- Reduce heat to medium and simmer uncovered while the vegetables finish roasting. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).To the pot with the sauce, stir in the roasted vegetables. Simmer 5 minutes longer to blend flavors, then garnish with fresh basil and salt and pepper to taste (I like ¼ teaspoon salt or less).
- Serve with crusty bread (it’s also delicious over pasta).
Easy Ratatouille Recipe tips and variations
- Yield: This recipe makes 4 servings of Ratatouille, 1 cup each.
- Meat Lovers Ratatouille: If you are craving meat in your veggie stew, stir in cooked steak, chicken, pork, lamb, or veal.
How to serve this Recipe for Ratatouille
This healthy stew is often served with crusty bread or a green salad. Personally, I love it over pasta as well!
Storing this Ratatouille Dish
Store leftovers covered in the refrigerator for up to 4 days.
Freezer:
Pack cooled ratatouille into a freezer-safe, airtight container (I like glass mason jars). Leave at least 1 inch headspace at the top for expansion. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave to 165 degrees.
Frequently Asked Questions
Ratatouille is a rustic French stew made with eggplant, peppers, zucchini or squash, and tomatoes with herbs and spices.
This French recipe was created in Nice in the Provençal region of France. It is sometimes referred to as “Niçoise ratatouille.”
More French favorites
Beef Recipes
Beef Bourguignon
Breakfast Recipes
Quiche Lorraine
Breakfast Recipes
Crepes Recipe
Stews and Soups
French Onion Soup
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Easy Ratatouille Recipe
Equipment
Ingredients
For the roasted vegetables:
- 1 small eggplant cut into 1-inch cubes (about 1 pound, see note 1)
- 1 yellow bell pepper stemmed, seeded, and cut into 1-inch squares (about 8 ounces, see note 2)
- 1 yellow squash cut into 1-inch cubes (about 8 ounces, see note 3)
- 1 zucchini cut into 1-inch cubes (about 8 ounces)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the tomato sauce:
- 1 tablespoon olive oil
- 1 smal onion minced
- 4 cloves garlic minced
- 2 pounds Roma tomatoes coarsely chopped (see note 4)
- 1 tablespoon fresh basil leaves chopped, plus more for garnish
- 1 tablespoon fresh thyme leaves minced
- 1 teaspoon dried oregano
- red chili flakes to taste, optional
- crusty bread for serving
Instructions
To roast the vegetables:
- Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment paper or foil for easy cleanup.
- In a large bowl, add eggplant, bell pepper, squash, and zucchini. Drizzle with olive oil, 1 teaspoon salt and ½ teaspoon pepper and toss to combine.
- Divide the vegetables among the two prepared baking sheets and roast until the vegetables are soft and lightly browned, about 45 minutes, stirring and rotating pans after 30 minutes of roasting time.
To make the sauce:
- While the vegetables are roasting, in a Dutch oven or large saucepan over medium-high heat, heat olive oil until shimmering. Add onion and garlic and cook until softened, about 5 minutes.
- Add the tomatoes to a blender or food processor and process until smooth. To the skillet with the onions and garlic, add the tomato sauce, basil, thyme, oregano, and red chili flakes, if using.
- Reduce heat to medium and simmer uncovered while the vegetables finish roasting. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
- To the pot with the sauce, stir in the roasted vegetables. Simmer 5 minutes longer to blend flavors, then garnish with fresh basil and salt and pepper to taste (I like ¼ teaspoon salt or less). Serve with crusty bread.
Notes
- Eggplant: Leave the skin on the eggplant so it can hold it’s cubed shape even after roasting.
- Bell pepper: Any color bell pepper will work in this recipe.
- Squash and zucchini: Mix and match or use just one variety, but aim for a pound total.
- Tomatoes: Substitute any kind of tomato you like or that looks ripe and juicy. In a pinch, substitute one (28-ounce) can diced tomatoes.
- Yield: This recipe makes 4 servings of Ratatouille, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.