Ratatouille Recipe
Tender eggplant, zucchini, bell pepper and tomatoes cooked with garlic, thyme and basil for a savory Provençal vegetable stew.
No major allergens are intentionally included; check packaged ingredient labels if you need to avoid a specific allergen.
WHY IT WORKS
Why This Recipe Works
01
Build Flavor in Stages
Browning the eggplant first and softening the onion and pepper separately gives the vegetables more flavor before they simmer together.
02
Keep the Vegetables Distinct
Adding the zucchini later and simmering gently helps the eggplant, zucchini and pepper stay tender without collapsing into a uniform mash.
03
Finish Bright
A small splash of red wine vinegar and fresh basil added at the end lifts the tomato base without overpowering the vegetables.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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Prepare all of the vegetables before you start cooking so each batch can go into the pot at the right time.
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Heat 1 1/2 tablespoons (tbsp) olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the eggplant and 1/4 teaspoon (tsp) salt. Cook for 8 to 10 minutes, stirring occasionally, until browned in spots and beginning to soften. Transfer the eggplant to a bowl.
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Reduce the heat to medium. Add the remaining 1 1/2 tablespoons (tbsp) olive oil, onion and bell pepper. Cook for 6 to 8 minutes, stirring occasionally, until softened. Add the garlic, thyme, black pepper and remaining 3/4 teaspoon (tsp) salt and cook for about 30 seconds.
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Add the zucchini and cook for about 4 minutes, stirring occasionally, until it just begins to soften.
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Return the eggplant to the pot. Add the diced tomatoes with their juices and the bay leaf, then stir gently to combine.
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Bring to a gentle simmer, reduce the heat to medium-low and cook uncovered for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and the tomato juices have reduced to a light sauce.
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Remove the bay leaf. Stir in the red wine vinegar and basil, taste and adjust the seasoning if needed. Let the ratatouille stand for 10 minutes before serving so the flavors settle and the sauce thickens slightly.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Ratatouille can be made 1 to 2 days ahead. Cool it promptly, refrigerate it in a covered container and reheat gently on the stovetop or in the microwave. The flavors often become more rounded after an overnight rest.
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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Cut the eggplant and zucchini into fairly chunky pieces so they hold their shape as they cook. There is no need to peel either vegetable; the skins add color and help the pieces stay intact.
Useful Substitutions
Yellow summer squash can replace some or all of the zucchini in the same quantity. If you prefer fresh thyme, use 1 tablespoon (tbsp) chopped fresh thyme in place of the dried thyme.
INGREDIENT QUALITY
Quality Note
Cook the vegetables in stages rather than adding everything at once. Browning the eggplant first and simmering the finished mixture gently helps keep the vegetables tender and distinct instead of turning the ratatouille watery or mushy.
SPEND LESS
Cost-Saving Tip
Ratatouille is especially economical when zucchini, eggplant and peppers are in season. Store-brand no-salt-added canned tomatoes work well here and give more consistent results than out-of-season fresh tomatoes.
COOKING TIPS
Tips
Brown the Eggplant First
Giving the eggplant its own time in the hot pot adds browned flavor and lets excess moisture cook away before the tomatoes are added.
Keep the Vegetables Distinct
Stir gently once the vegetables are combined. Too much stirring can break down the softened eggplant and zucchini and make the finished dish mushy.
Keep the Simmer Gentle
Once the tomatoes are in, use a gentle uncovered simmer rather than a hard boil so the sauce reduces without battering the vegetables.
Let It Rest Before Serving
A short rest lets the vegetables absorb some of the tomato juices and gives the flavors time to settle before the ratatouille is served.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the ratatouille promptly, refrigerate it in a covered container and use it within 3 to 4 days.
Freezing
Freeze cooled ratatouille in airtight portions for up to about 3 months. Thaw it overnight in the refrigerator; the vegetables will be softer after freezing.
Reheat on the Stovetop
Warm the ratatouille gently in a saucepan over medium-low heat, stirring occasionally. Add a small splash of water only if the sauce has become very thick.
Reheat in the Microwave
Cover a portion and microwave in short intervals, stirring between intervals, until hot throughout.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Ratatouille FAQs
What is ratatouille made of?
This version combines eggplant, zucchini, red bell pepper, onion and tomatoes with garlic, thyme and basil. The vegetables are cooked in stages, then gently simmered together until tender.
Do I need to peel the eggplant or zucchini?
No. The skins soften during cooking, add color and help the vegetable pieces hold their shape. Just trim the ends and cut the vegetables into evenly sized pieces.
How do I keep ratatouille from becoming watery?
Brown the eggplant before the tomatoes are added, use a gentle uncovered simmer and avoid crowding every vegetable into the pot at the beginning. These steps help moisture evaporate while the vegetables stay distinct.
Can I make ratatouille ahead of time?
Yes. Make it 1 to 2 days ahead, cool it promptly and refrigerate it in a covered container. Reheat it gently before serving, or serve it warm or at room temperature if you prefer.
Can I use fresh tomatoes instead of canned tomatoes?
Yes, especially when tomatoes are ripe and flavorful. Use about the same weight of chopped fresh tomatoes, but expect the cooking time to vary because fresh tomatoes can release more or less liquid.
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