Learn how to make my chef’s perfected recipe for traditional Ratatouille the way they do in Provence with clean flavors and succulent summer vegetables.
Whether your expectation is optimistic or pessimistic, it narrows your field of vision and closes down the limitless potential that exists in each present moment. ~ Richard Rudd
If you’ve been here a while, maybe you have tried our Sheet Pan Ratatouille recipe, which we still love, but we wanted to share a more traditional way to prepare this French summer dish!
Why you’ll love this recipe for Ratatouille
One of my favorite days of the week as a chef was our local farm delivery day, when we received fresh produce freshly picked that morning. Juicy tomatoes, succulent eggplant, tender zucchini, and sweet bell peppers- all the classic vegetables in ratatouille!
Ratatouille makes perfect use of fresh summer harvest. It’s a dish that shines simple and pure, transporting you straight to the heart of Provence.
The secret to this traditional ratatouille recipe is how it is cooked– each vegetable is celebrated and treated with care. Be sure to read my chef’s tips!
Traditional Ratatouille Ingredients
- Fresh vegetables: Eggplant, fresh Roma tomatoes (or canned San Marzano tomatoes), yellow onion, zucchini (and/or yellow squash), and bell peppers (I used green and red bell peppers). Large chopped vegetables instead of thinly sliced vegetables preserve their texture and flavor.
- Garlic cloves: For savory, aromatic taste.
- Olive oil: Helps the veggies achieve tender, succulent texture and juicy flavor.
- Spices: Crushed red pepper flakes (or Aleppo for milder flavor), salt, oregano, fresh thyme (or dried), and black pepper.
- Fresh basil: For a fresh and summery garnish! Feel free to add fresh thyme leaves or parsley too!
*See the recipe card below for the full list of ingredients.
Chef’s Tips!
- Use juicy, ripe, fresh tomatoes. This ensures the best flavor!
- Cut the veggies into larger chunks. To highlight each vegetable and provide perfect texture!
- Cook each vegetable individually. This guarantees even browning and avoids overcooking, preventing a mushy glop! This extra step is worth it. In ratatouille, each veggie is lightly browned to its perfect texture.
How to Make Ratatouille
Step 1: Sweat the eggplant. Place eggplant in a colander and sprinkle with kosher salt. Let sit 20 minutes or more while prepping the rest of the ingredients.
Step 2: Grate the tomatoes. Grate all but 2 tomatoes, cutting the remaining into chunks with a sharp knife. Chop up the skins left from grating or discard them. Grating fresh tomatoes makes the best-crushed tomatoes in both flavor and texture and also allows the tomato sauce to cook quickly.
Step 3: Sauté onion. In a heavy stock pot or braiser, warm olive oil over medium-high heat and sauté onion for 3-5 minutes. Remove from pan and set aside. Cook veggies al dente, as they will continue to soften in the sauce.
Step 4: Sauté zucchini and peppers. Add a little olive oil and a sprinkle of salt and sauté zucchini and peppers for 1-2 minutes over medium-high heat. Once edges are lightly browned, remove from pan and set aside.
Step 5: Sauté eggplant. With olive oil on medium-high heat, sauté eggplant until lightly browned, 4-5 minutes. Remove from pan and set aside.
Step 6: Sauté garlic and red pepper flakes for one minute in remaining olive oil. Add tomatoes, salt, oregano, thyme, pepper, and bay leaf. Simmer 5 minutes.
Step 7: Simmer ratatouille. Add vegetables to the pan and simmer with the tomatoes 10-15 minutes, stirring frequently until tender and succulent.
Step 8: Taste, adjust, and serve. Taste for salt and pepper. Add a drizzle of extra virgin olive oil and a splash of white or red vinegar. Top with fresh basil and serve warm or at room temperature with crusty bread.
What to Serve with Ratatouille
Ratatouille is traditionally served as an appetizer with crusty bread, or as a vegetable side dish. To create a main dish, serve it warm over creamy polenta or toss it with pasta.
Storing this Ratatouille Dish
Leftovers can be kept up to 4-5 days in an airtight container in the refrigerator or place in the freezer for up to 3 months.
Easy Ratatouille Recipe Variations
- If you would rather bake your ratatouille, follow our Sheet Pan Ratatouille Recipe!
- Make a winter ratatouille: add roasted potatoes or carrots, cauliflower or roasted sweet potatoes.
- Make ratatouille soup! Make a flavorful vegetable broth and add the ratatouille.
Ratatouille FAqs
Yes! Made with whole vegetables, herbs, spices, and olive oil, ratatouille is packed with dietary fiber, potassium, vitamins A, C, and K, and folate.
The traditional ingredients used in ratatouille are eggplant, tomato, onion, zucchini, bell pepper, and fresh herbs.
Ratatouille is a vegetable stew that hails from France. The dish is named from two words, ratouiller, which means “to stir” and tatouiller, which means to beat or shake.
You may have seen ratatouille recipes with beautiful layers of vegetables, yet this recipe keeps it simple without sacrificing flavor. You don’t need to create this kind of display or bake the vegetables in the oven. Rather, cooking them one at a time creates optimal texture and flavor!
Yes! Store in the freezer for 3-4 months. Thaw before warming gently on the stovetop.
Yes! It is naturally gluten-free. Serve with gluten-free pasta, polenta, or rice in lieu of bread.
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card. Enjoy!
More Recipes You Might Like!
Best Ratatouille Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: main, appetizer, side dish
- Method: stovetop
- Cuisine: French
- Diet: Vegan
Description
Learn how to make traditional Ratatouille the way they do in Provence with clean flavors and succulent summer vegetables.
Ingredients
- 1 medium eggplant, cut into 2 inch chunks
- 1 pound Roma tomatoes, or 2 1/2 cups of San Marzano tomatoes
- 1/4 cup olive oil
- 1 yellow onion, cut the onion in 1/2 inch strips
- 2 medium zucchini, cut in 1/2 inch thick half moon pieces
- 2 bell peppers, cut in large 2 inch chunks
- 4–6 garlic cloves
- 1/4 teaspoon crushed red pepper flakes (or Aleppo for mild flavor)
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 4 sprigs fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup fresh basil leaves
Instructions
- Sweat the eggplant: Place eggplant in a colander and sprinkle with salt. Let it sit for 20 minutes or more, while you prep the rest of the ingredients.
- Grate the tomatoes: Grate all but 2 tomatoes- cutting the remaining into chunks. Chop up the skins left from grating or disguard. Grating fresh tomatoes makes the best crushed tomato flavor and texture, allowing the sauce to cook quickly.
- Sauté veggies: In a heavy stock pot or braiser saute onion in olive oil over medium-high heat and stir for 3-5 minutes. Remove onions from pan and set aside. We are going for al dente as the veggies will continue to soften in the sauce.
- Saute zucchini and peppers with a little olive oil and a sprinkle of salt for 1-2 minutes over medium high heat. Until lightly browned on the edges but not cooked all the way through. Remove from pan and set aside.
- Cook the salted and drained eggplant with olive oil on medium high heat until lightly browned about 4-5 minutes. Remove from pan and set aside.
- Saute garlic and red pepper flakes for 1 minute in remaining olive oil. Add the tomatoes, salt, oregano, thyme, pepper, and bay leaf. Simmer 5 minutes.
- Simmer the Ratatouille: Add the onion, zucchini, bell peppers, and eggplant into the tomatoes and simmer 10-15 minutes stirring frequently until tender or desired doneness.
- Adjust flavors: Add salt, pepper, a drizzle of good extra virgin olive oil, and a splash of white or red wine vinegar. Scatter torn basil leaves on top. Serve warm or at room temperature with crusty bread.
Notes
Cooking the vegetables in batches ensures even browning and control over not overcooking.
Leftover ratatouille is delicious because the flavors have had a chance to meld together. Once cooled, transfer to an airtight container and store for up to 5 days.
Store in the freezer for 3-4 months. Thaw before warming gently on the stovetop.
Cutting in large pieces avoids overcooking, preventing a mushy glop giving the veggies the best texture.
Nutrition
- Serving Size: Heaping cupful
- Calories: 194
- Sugar: 8.6 g
- Sodium: 166.7 mg
- Fat: 14.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 15.7 g
- Fiber: 4.7 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Délicieuse! My French mother also cooked the veggies separately and we would always eat the ratatouille with crusty bread and poached eggs. I still do!
Nice to hear Renée! Sounds like a perfect meal.:)
How can something this simple taste so good? Clean and incredibly delicious. Fresh tomatoes really add a lot.
So glad you enjoyed Nia!
This is the BEST with all of the veggies from our garden. It feels so clean and healthy and tastes so delicious. I haven’t tried freezing it yet, but I will next time.
Thanks Joelle! Nothing better than home grown veggies!
This turned out amazing, so good with home grown veggies.
Glad you enjoyed this Sonia!
I LOVE this recipe! The past two years I’ve doubled and frozen in small batches. I heat with a little parm or mozzarella cheese. What a treat to pull it out in early winter to serve with chicken for dinner. Thank you!
Best Ratatouille Recipe Made this recipe yesterday. Searing the zucchini and egg plant worked so well. Grating the Tomatoes worked great. So glad I tried it. This was the best Ratatouille I have made. So nice when the veggies are still holding their shape and not mushy.
Will definitely be making it more often. Tks
So glad to hear this Anne!!
Making this delish dish as I write this and it smells so yummy! I will eat it with polenta. Thank you for such clear instructions! You are wonderful!
😍 How did it turn out Marianna?
Made this last night and loved it. Felt like I was in France 😊 Big hit with everyone. I added some chick peas to make it a meal. FYI – The recipe does not say when to add the basil, but I assumed it was added at the end.
So glad everyone enjoyed! Updated recipe with the basil, thanks!
The ratatouille was fabulous! I was time crunched so I tossed all the veggies in a bowl with the olive oil and spices and then roasted on 400 for over an hour.. The flavors were so good. Served with warmed French baguette.
Glad you enjoyed the flavors!