Ratatouille recipes traditionally call for a long, slow simmer. In this weeknight-friendly version, I’ve adapted the classic recipe using a very simple technique. I quickly boil the stew for 5 minutes, then I gently simmer until the vegetables are nice and soft but still maintain their shape. As an added bonus, you only have to wash one pot! What’s best: it’s even better the next day. Freeze a big batch to brighten your January with summer’s best flavors. Or, enjoy this healthy vegetarian, dairy- and gluten-free stew for breakfast, lunch, and dinner all week long.Like a good pasta salad or quiche, ratatouille is famous for its flexibility. Serve it hot, cold, for breakfast, lunch, dinner, at a picnic, as a main, as a side, topped with a fried egg or on its own.
What is Ratatouille?
Ratatouille, pronounced “rat-uh-too-ee,” came long before the totally heartwarming–some might say life-changing–animated movie. The flavorful and vibrant vegetable stew has deep roots in the culinary traditions of Provence, a region in the south of France. Renowned for its rustic simplicity and ability to capture the essence of summer in each bite, it showcases the bountiful produce of the Mediterranean. The origins of ratatouille can be traced back to the 18th century. Considered a peasant dish, it was invented as a practical way to use an abundance of seasonal vegetables grown in local gardens. Over time, ratatouille became a celebrated symbol of Provençal cuisine. Its popularity spread throughout France and eventually across the globe. Ratatouille represents the essence of the Mediterranean diet, which emphasizes fresh, seasonal ingredients and the joy of communal dining. Whether served as a main course or a side dish, ratatouille stands as a testament to the beauty of simplicity, the celebration of seasonal ingredients, and the ability of food to bring people from all walks of life together around a table!
Ratatouille Recipe Ingredients
Like my Roasted Vegetable Salad, this easy Ratatouille recipe uses classic Mediterranean produce. Thankfully, the same ingredients are easy to find in just about any grocery store. The vegetable stew is best in the warmer months when eggplant, tomatoes, and zucchini are at their most vibrant. Consider doubling and freezing if you have a large enough pot.
Produce: For this simple stew, opt for the freshest seasonal produce you can get your hands on. High quality eggplant, yellow onion, bell peppers (green, red, yellow or a combination), garlic, vine-ripe tomatoes, and zucchini are what make this delicate dish so special. Seasonings: Salt, pepper, paprika, and dried rosemary bring an aromatic quality to the vegetable stew. I use typically sweet Spanish paprika from our spice shop, but smoked paprika would also be delicious. Fresh herbs: Thyme and basil add a fresh quality, lightening the velvety stewed vegetables. Olive oil: Use a nice extra virgin olive oil with some personality, like our slightly peppery Spanish Hojiblanca. Acidity: Red wine and sherry vinegar add a depth of flavor, balancing the sweetness of the cooked vegetables. The alcohol will cook off, but if you’re avoiding alcohol entirely you can substitute with vegetable or chicken broth. Simply season with more sherry vinegar to taste.
How to Make Ratatouille
Like my winter vegetable stew, this easy ratatouille recipe builds flavor quickly and easily using just one pot. Keep an eye on the vegetables as they cook: you want them to be soft and delicate, but not mushy.
Salt the eggplant: Peel 1 pound of eggplant, removing the peel entirely or in a striped pattern for a more rustic look. Cut into 1-inch pieces and place in a large colander in your sink. When ready, sprinkle generously with salt and leave for 20 minutes as you prep the remaining ingredients. When the eggplant has sweated out its bitterness, pat dry with paper towels. Prep the produce: Meanwhile, finely chop 1 yellow onion. Slice 2 bell peppers into 1-inch pieces. Mince 6 garlic cloves (see our how to mince garlic guide for tips). Chop 2 pounds of tomatoes, saving their juice as you go. Slice 2 zucchini into 1/2-inch half moons. Cook the onion and peppers: In a large heavy pot, heat 2 tablespoons of olive oil over medium heat. When the oil is shimmering, add the onions. Cook, stirring regularly, until they’re translucent (about 5 minutes). Add the bell peppers and cook until softened, about 4 minutes more. Add the remaining veggies: Add the garlic, tomatoes and their juice, zucchini, and eggplant. Stir in 1/2 cup of red wine and 2 sprigs of thyme. Season with a pinch of salt and 1 teaspoon each of black pepper, paprika, and dried rosemary. Boil then simmer: Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat to low, then cover and simmer until the vegetables are soft and the liquid has thickened, about 20 minutes. Season: Remove the ratatouille from the heat, taste, and adjust salt to your liking. Add the sherry vinegar and a generous drizzle of olive oil. Top with fresh basil. Serve: If you have time, cover and allow the ratatouille to rest in its warm pot for 1 hour or so before serving. When you’re ready to serve, ladle into bowls. Optionally, top each with a sunny side up egg and pass around some crusty bread for dipping. Enjoy warm, at room temperature, cold, any which way!
Tips for Making the Best Ratatouille
Cooking ratatouille in one pot is simple, easy, and totally feasible on a given weeknight. Three important things to keep in mind before you get started:
How to chop your vegetables? Some recipes call for small-dice, while others call for chopping the ingredients in large chunks for a more rustic feel. It’s a matter of personal preference. I tend to chop my vegetables in 1-inch pieces so they get nice and velvety without losing all of their natural texture. To add more interest, I cut the zucchini or summer squash into half moons. The key is to make the vegetables all about the same size so they cook at the same rate. Salt the eggplant. Salting the eggplant may be an optional step but I highly recommend it. The salt helps in three ways: First, the eggplant sweats out any bitterness (yes, I know not all eggplants are bitter). Second, it helps break down its spongy texture. Finally, it helps it cook more quickly, saving us from overcooking the other vegetables while we wait on the eggplant. For the best flavor, rest in the warm pot for 1 hour before serving. This will allow the flavors to settle and deepen beautifully. You do not need to heat before serving, ratatouille is great just warm.
How to Serve Ratatouille
Ratatouille is like a relationship: you have to let things cool down a bit to really appreciate how good it is! The simple stew is rather muted when it’s served too hot or too cold. Allow the stew to rest if you have the time, and serve at room temperature to appreciate all the delicate, nuanced flavor.There is a small French bakery near me called Douceur de France. Without fail, every time we visit, I order their ratatouille. They serve it just warm in a bowl, topped with a perfectly runny fried egg and a piece of crusty French baguette on the side. If I’m serving ratatouille as the main course, which I often do, this is exactly how I serve it. Though ratatouille needs no further embellishment, it’s also a classic side dish that goes well with simple roast meats, like lamb or chicken. For a simple yet totally luxurious meal, serve with freshly baked focaccia on the side. For a dinner party, kick things off with another French classic: the Niçoise Salad. Browse all Mediterranean recipes.Visit Our Shop.
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*This post first appeared on The Mediterranean Dish in 2018 and has been recently updated with new information and media for readers’ benefit.
