Easy Ratatouille


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Ratatouille incorporates the fresh flavors of summer veggies, either simmered or baked in one delicious dish! Made with zucchini, bell peppers, eggplant and tomatoes it is perfectly fresh and delicious.

Don’t be fooled by the complicated name, this French veggie stew is as easy as it gets! Serve it as a filling meal on its own or as a side with roasted rosemary chicken on top a bed of rice.

Close up of Ratatouille being cooked.

What is Ratatouille?

It’s not just a movie about a mouse, it’s a delicious vegetable dish!

Ratatouille comes from France and is a simple vegetable stew that can be served either hot or room temperature (we always serve it hot). It’s made with bell peppers, zucchini, onions, tomatoes, and eggplant simmered until tender.

This dish can be simmered for as little as 20 minutes or as long as you’d like. A shorter time gives you veggies that hold their shape and texture while a longer time will make a delicious vegetable stew as the tomatoes break down and create a sauce.

Overview of Ratatouille ingredients chopped on a cutting board.

How to Make Ratatouille

This fancy-sounding dish is as easy as 1, 2, 3! With an assortment of fresh veggies, this traditional dish is ready in no time!

  1. Prep and chop veggies.
  2. Saute the garlic and onion in oil and add the eggplant. Cook until tender.
  3. Stir in remaining ingredients and simmer uncovered 20 minutes or longer if desired.

Serve hot, warm, or cold topped with baked chicken breasts for a refreshing salad.

Two images showing ratatouille ingredients being cooked in stages.

Additions to Ratatouille

The best ratatouille recipe stands alone, but why not make it your own?

  • Vegetables: Add veggies like sliced mushrooms or whatever your garden seems to be overflowing with these days.
  • Tomatoes: I allow the  tomatoes to simmer and break down to create somewhat of a sauce, you can also substitute a can of diced tomatoes in place of fresh (with juices) if you’d like your ratatouille to be a little bit more saucy!
  • Herbs & Flavors: Add in your favorite herbs, there are no wrong answers! Reserve a bit of fresh parsley/basil for serving for a pop of flavor. Other great additions include a splash of wine or broth, chili flakes, fresh herbs, paprika or even a sprinkle of cheese before serving!

What to Serve with Ratatouille

My favorite is large crusty loaf of bread or garlic bread for dipping and dunking and sopping up all of the delicious juices from the veggies!

Overview of ratatouille cooked in a pan.

Storing the Leftovers

Ratatouille will keep in the fridge about a week or so (and in fact, it’s one of those dishes like chili that always seems to taste even better the next day). Add a little bit of salt and pepper to refresh the flavors. Or add some new veggies to thicken it up a bit and it’s good as new!

  • To freeze, place in gallon-sized zippered bags or freezer-safe containers. Be sure to write the dates on the outside.
  • To reheat, let the ratatouille thaw in the fridge overnight and heat on the stovetop or in the microwave.

Delicious Vegetable Dishes

Ratatouille

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Author Holly Nilsson
Course Main Course, Side Dish
Cuisine French
Filled with the fresh flavors of summer this authentic dish is perfectly baked and seasoned.

Ingredients

  • 1 small eggplant diced
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 onion chopped
  • 1 large zucchini chopped
  • 1 bell pepper green, yellow or orange, chopped
  • 2 cups tomatoes finely diced
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried thyme leaves
  • 2 teaspoons dried parsley
  • 1/2 teaspoon salt or more to taste
  • 1/8 teaspoon black pepper
  • fresh basil and parsley for serving

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Instructions

  1. Toss eggplant with salt and let drain in a strainer 15 minutes. Rinse and pat dry.

  2. Cook onion and garlic in olive oil over medium heat, 2-3 minutes. Add eggplant and cook until tender, about 6-8 minutes.

  3. Stir in remaining ingredients and bring to a simmer.

  4. Cook uncovered 20-30 minutes stirring occasionally until vegetable reaches desired doneness. (Shorter for tender crisp veggies, longer for softer veggies and stewed tomatoes).

  5. Taste and season with salt and pepper to test. Sprinkle with fresh basil and serve hot or warm.

Nutrition Information
Calories: 143, Fat: 8g, Saturated Fat: 1g, Sodium: 307mg, Potassium: 775mg, Carbohydrates: 18g, Fiber: 6g, Sugar: 10g, Protein: 4g, Vitamin A: 1740%, Vitamin C: 68%, Calcium: 52%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Ratatouille
Close up of Ratatouille baking in a skillet.
Close up of Ratatouille cooking in a skillet.
Top image - close up of ratatouille cooking in a skillet. Bottom image - Ratatouille ingredients in a skillet.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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