Ratatouille

This ratatouille recipe is a delicious version of the classic French stew. It's rich and flavorful, filled with late summer vegetables, olive oil, and herbs.

Ratatouille

Ratatouille is a French stew made with late summer vegetables like eggplant, tomatoes, peppers, and zucchini. It’s rich with olive oil, bright with vinegar, and flecked with fresh herbs. If you haven’t tried it, put this ratatouille recipe on your list to make this summer. It’s even more delightful than the Disney movie of the same name (which is pretty delightful, if you ask me).

Making this ratatouille recipe always transports me to Provence, France. A few years ago, I stayed with a local family there. On my first night with them, they served ratatouille for dinner. We sat on their patio, drinking rosé and scooping up the thick stew with crusty bread. I’ve always loved ratatouille, but that night cemented it as one of my favorite summer dishes.

Since then, I’ve made ratatouille every summer. This recipe is a streamlined and simplified version of one I shared several years ago. It comes together on the stovetop—no oven required!—and it’s just as delicious as any ratatouille I’ve tasted in France. I hope you love it as much as I do!

Ratatouille ingredients

Ratatouille Ingredients

Here’s what you’ll need to make this ratatouille recipe:

  • Onion and garlic – They create the stew’s savory base.
  • Eggplant – Any variety will work, but I typically use a medium-large Italian globe eggplant here.
  • Zucchini – Yellow squash is great too!
  • Peppers – Any type of sweet pepper will work here. I typically use yellow, orange, or red bell peppers. Avoid green bell peppers—they won’t add enough sweetness to the ratatouille.
  • Tomatoes – They break down into a sauce that brings the other vegetables together. Only use chopped fresh tomatoes in this recipe. Canned diced or crushed tomatoes will overpower the other veggies.
  • White wine vinegar – It makes the ratatouille tangy and bright.
  • Extra-virgin olive oil – For sautéing the veggies. You’ll add 1 to 3 tablespoons of oil to the pan at a time so that each vegetable becomes nicely caramelized and tender.
  • A pinch of sugar – It tames the acidity of the vinegar and tomatoes.
  • Red pepper flakes – For heat. Feel free to skip them if you’re sensitive to spice.
  • Fresh herbs – Basil and thyme add fresh, aromatic flavor to this recipe.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Sautéing eggplant in large skillet

How to Make Ratatouille

If you’ve seen the Ratatouille movie, you might be wondering why my ratatouille doesn’t consist of pretty layers of vegetable slices.

It’s a fair question! The dish that Remy the rat makes in the movie is actually a tian, a type of casserole native to Provence. While it’s delicious, it’s far fussier to make than traditional ratatouille—a humble stovetop vegetable stew.

Here’s my preferred method for how to make ratatouille:

Start by prepping the eggplant. Chop it into 1/2-inch pieces. Then, place it in a colander and sprinkle it with salt. Set it over a plate or bowl or in the sink to drain for 20 minutes.

Recipe Tip

You might be tempted to skip salting the eggplant, but this simple step is totally worth it! It draws moisture out of the eggplant, helping it cook more evenly and concentrating its flavor.

Chop and salt the eggplant right away. 20 minutes will nearly be up by the time you finish prepping the other ingredients.

Then, cook the eggplant. Blot it dry and sauté it in a large skillet until tender, 10 to 15 minutes. Remove it from the pan and set aside.

Sautéing zucchini in skillet with bowl of eggplant nearby

Next, cook the zucchini. When it’s tender (but not mushy!), remove it from the pan and set aside with the eggplant.

Sautéing onions and peppers in skillet with bowl of eggplant and zucchini nearby

Then, cook the peppers and onions until very tender, stirring in the garlic halfway through.

Why not cook all the vegetables at once?

Eggplant, zucchini, and peppers have different cook times. If we were to toss them in the pan all together, the zucchini would be mush before the eggplant was close to tender.

These vegetables also contain a lot of moisture. If they started in the pan together, there would be too much moisture for the veggies to caramelize.

So, while cooking each one separately requires more time, it pays off. Each individual vegetable becomes perfectly tender and caramelized, enhancing the flavor and texture of the final stew.

Once the onions, bell peppers, and garlic are tender, add the tomatoes, along with the red pepper flakes and sugar. Cook until they break down into a sauce, 8 to 10 minutes.

Adding summer vegetables to skillet with tomatoes

Finally, simmer the ratatouille. Return the eggplant and zucchini to the pan. Add the vinegar, thyme, salt, and pepper and cook until the ratatouille is thick.

Stir in half the basil and season to taste. Garnish with more basil and serve!

Find the complete recipe with measurements below.

Ratatouille Serving Suggestions

My favorite way to enjoy ratatouille is the simplest: in a big bowl with crusty bread on the side! It’s excellent warm or at room temperature, especially with a drizzle of olive oil and fresh basil on top.

Here are a few more delicious ways to serve it:

How do you like to eat ratatouille? Let me know in the comments!

Ratatouille recipe

More Summer Recipes to Try

If you love this ratatouille recipe, try one of these delicious summer dishes next:

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Ratatouille

rate this recipe:
4.95 from 54 votes
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Serves 4
This ratatouille recipe is my favorite way to make the classic French stew. It's rich and flavorful, filled with late summer vegetables like eggplant, tomatoes, peppers, and zucchini. Serve it warm or at room temperature with a drizzle of olive oil on top and crusty bread on the side.

Ingredients

Instructions

  • Place the eggplant in a colander and sprinkle with ½ teaspoon salt. Place in the sink or over a large rimmed plate and set aside for 20 minutes to drain. Blot dry with a clean kitchen towel or paper towels.
  • Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes, or until tender. Transfer to a large bowl and set aside.
  • Add another 1 tablespoon olive oil and the zucchini to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the zucchini is tender but not mushy. Season with ¼ teaspoon salt and transfer to the bowl with the eggplant.
  • Add another 1 tablespoon olive oil to the pan. Add the onion and pepper and cook for 5 minutes, stirring occasionally, or until softened. Stir in the garlic and ¼ teaspoon salt and cook for another 10 minutes, or until very tender. If the pan becomes dry, add more oil as needed.
  • Stir the remaining 1 tablespoon olive oil into the peppers and onions. Add the tomatoes, red pepper flakes, and sugar and cook for 8 to 10 minutes, or until the tomatoes break down.
  • Add the eggplant and zucchini back into the skillet along with the vinegar, thyme, ¼ teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the ratatouille is thick. Stir in the basil and season to taste. Garnish with more basil and serve.

89 comments

4.95 from 54 votes (16 ratings without comment)

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  1. Debbie
    10.25.2024

    5 stars
    This works out so perfectly and I the best ratatouille ever!

    • Phoebe Moore (L&L Recipe Developer)
      10.25.2024

      I’m so glad you love the recipe, Debbie!

  2. Gabriella
    10.17.2024

    I looked high and low for my favorite ratatouille recipe. I was sure it was the love and lemons one! But something was different. When I took a closer look I saw you mentioned that you had changed your original recipe!!!! OH NOOOO!! I loved your original recipe! Can you make a copy of it available? My autumn isn’t the same without it. And your streamlined version, though good, is’t quite the same. 🙏

  3. Wendy
    10.12.2024

    Planning to prepare this tomorrow and serve for dinner on Monday.
    Would like to add tofu for protein. Uncertain when to add it. Should I prepare it separately and let it blend overnight?.
    All suggestions welcome

  4. Linds
    10.02.2024

    5 stars
    Wanted to relive a memory of eating delicious ratatouille and this recipe delivered. It is relaxing to make, smells wonderful, and is filling but not heavy. May seem overly simple, but that is what makes it so good. The flavors all meld in an amazingly balanced mouthful of pure, hearty, veggie goodness. It’s a keeper.

  5. Terry
    09.28.2024

    5 stars
    Making this recipe for the second time and it’s absolute perfection. I didn’t change A thing!

    • Chris
      09.28.2024

      5 stars
      Made a pot full for guest and had to made another pot the next day for my family.

  6. Deb
    09.11.2024

    Hello! Wondered about a fresh basil substitute? Also what do you think about adding some white beans? TIA!

  7. Gita
    09.08.2024

    5 stars
    Loved this version of ratatouille! I made some modifications by adding red wine and mushrooms which made the dish robust. To reduce the carbs, we ate it over roasted spaghetti squash. Thanks for the recipe!

  8. Jessica Yaworski
    09.04.2024

    5 stars
    My husband has never been a fan of eggplant, but when I received some in a food box, I figured this would be a good way to use them! Boy was I right!! So delicious and fresh tasting. My kiddos (7, 5 and 2) even gobbled it up! Served it alongside homemade bread and some delicious cheese. 10/10 recommend!

    • Phoebe Moore (L&L Recipe Developer)
      09.06.2024

      Hi Jessica, I’m so glad you loved it! So great that the kids enjoyed it too. 🙂

  9. Laura
    09.03.2024

    It says it serves 4. Can you tell me what the serving size is? I’m planning to make this for a French themed dinner party. We were told to bring “small plate” servings, not full servings, for 15-20 people so I’m trying to figure out how many batches to make. Excited to try it!

    • Phoebe Moore (L&L Recipe Developer)
      09.06.2024

      Hi Laura, what a fun dinner party idea! We don’t measure out servings in cups, so I can’t give you an exact answer on that. I think 3 batches would do the trick though. Hope you enjoy!

  10. Maura
    08.27.2024

    5 stars
    Fantastic summer dish. No oven required. Takes advantage of wonderful summer produce, especially tomatoes. Flavor is spot on even without the basil (of which I did not have). It’s perfectly ok to use a little extra of any vegetable included. I used extra tomatoes as I like my Ratatouille a little bit saucy. Perfect accompaniment with tubular pasta, polenta or over thick slices of toasted french bread with a bit of parm shaved on top.

    • Jeanine Donofrio
      08.28.2024

      Hi Maura, I’m so glad you loved it!

  11. Melinda
    08.27.2024

    Delicious! I made the recipe exactly as outlined and will never make it any other way! Thank you! Making it again this afternoon!

    • Jeanine Donofrio
      08.28.2024

      Hi Melinda, I’m so glad you enjoyed it!

  12. Jennie
    08.20.2024

    5 stars
    Out of this world good! Perfect lunch! I topped mine with a fried egg and some Parmesan cheese.

    • Phoebe Moore (L&L Recipe Developer)
      08.23.2024

      Hi Jennie, I’m so glad you loved it!

  13. Melba
    08.13.2024

    5 stars
    This recipe is delicious!!! The combination of freshness vegetables and seasonings is perfect! I made it 8/12/24 and served with rotisserie chicken and naan.

    • Jeanine Donofrio
      08.15.2024

      I’m so glad you loved it!

  14. Toni
    08.12.2024

    5 stars
    Love it! A lot of chopping but worth it. De-lic-ious! Thought there would be leftovers, ha two people ate all but one lunch portion. My son loved too and asked for it again. He even offered suggestions for variations.

    • Jeanine Donofrio
      08.15.2024

      Hi Toni, I’m so glad you loved it!

  15. Anita
    08.11.2024

    5 stars
    This recipe came out fantastically well! I’ve not only never made ratatouille before, I’ve never even tried it. I had almost all the ingredients (subbed red wine vinegar for white) so decided to make it. SO good. My wife loved it as well. Had it with toasted thick sliced sourdough brushed with olive oil and rubbed with garlic, and a beautiful rosé. Woke up craving it again Does it freeze? This will be a favorite, thanks!

    • Laura Roy
      08.18.2024

      5 stars
      I freeze mine and use it for a quick meal adding shrimp or chicken, cook it all up together, and then serve it over rice for a quick main dish

  16. Li
    08.10.2024

    5 stars
    Love the dish – I don’t have white wine vinegar so omitted, tastes excellent nevertheless. Thanks for the recipe!!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.