clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
how to make the best ratatouille!

Ratatouille Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 70 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 5-6 cups 1x
  • Category: dinner, vegetarian dinner, appetizer, side dish
  • Method: Baked
  • Cuisine: French
  • Diet: Vegan


Ratatouille is a classic French dish from Provence made with eggplant, peppers, zucchini, tomatoes, onion, garlic, olive oil and herbs- a celebration of summer in one dish! Serve with crusty bread or baguette as an appetizer, serve over creamy polenta, rice, or pasta for a delicious vegetarian meal, or serve as a side dish or for breakfast over sourdough toast with an egg. 


Units Scale
  • 4 cups eggplant- 3 Japanese eggplant or one large globe eggplant
  • 12 red bell pepper – or use yellow bell pepper or green bell pepper
  • 2 medium tomatoes
  • 2 medium zucchini or yellow summer squash
  • 1 onion
  • 814 garlic cloves, whole, peeled
  • 23 tablespoons fresh herbs – fresh thyme, oregano, or rosemary or any combination.
  • olive oil for drizzling
  • salt and black pepper to taste
  • splash balsamic vinegar or red wine vinegar

Optional Garnishes: Italian parsley or fresh basil ribbons, red chili flakes, olive oil


  1. Preheat oven to 400F and line two sheet pans with parchment
  2. Prep the veggies: Using a vegetable peeler, peel eggplant if you want – or remove some of the skin in long strips. (Or if you prefer, leave the skin on.) Cut into ½-inch thick bite-sized pieces.  Slice the bell pepper into ½-inch wide strips. Cut the tomatoes into 3/4-inch wedges. Slice the zucchini the long way and then slice into ½ inch thick half-moons. Slice the onion into ¼-½ inch thick half-moons.
  3. Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans). 
  4. Drizzle with olive oil and toss, using enough oil to coat generously. Sprinkle with a generous amount of salt and pepper. Toss well.
  5. Roast in the hot oven for 20 minutes; then scatter the whole garlic cloves (peeled) and herbs and mix the veggies. Roast for 20 more minutes, mix again. Turn heat down to 300F and roast for 10-20 more minutes, or until tender and edges begin to caramelize- watch closely here. 
  6. Remove from oven, taste, adjust salt and pepper, and drizzle with a little splash of vinegar, carefully mixing. 
  7. Use immediately, or cool and refrigerate (or freeze) until ready to use.


Ratatouille will keep up to 4 days in the fridge in an air-tight container or can be frozen for up to 6 months. It can be eaten warm or chilled. 

Garlic: I really love garlic, so I add a lot here; feel free to cut back if you like!

To serve with pasta: cook pasta according to directions. Heat Ratatouille in a large skillet adding a little more olive oil and capers (optional). Stir in the cooked pasta, adjust salt. Sprinkle with grated pecorino (optional) and fresh herbs.

To serve over toast: Toast the bread, heat up the Ratatouille and poach an egg. Drizzle toast with a little olive oil, top with warm Ratatouille and poached egg. Season with salt and pepper and top with fresh herbs.


  • Serving Size: 1 cup
  • Calories: 147
  • Sugar: 7.1 g
  • Sodium: 202.8 mg
  • Fat: 9.7 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 15.1 g
  • Fiber: 4.2 g
  • Protein: 2.5 g
  • Cholesterol: 0 mg