Ratatouille is a vibrant celebration of summer’s bounty, bursting with tender eggplant, zucchini, and bell peppers. Each bite offers a medley of silky textures and robust flavors, perfectly balanced by the sweetness of ripe tomatoes and aromatic herbs. This dish is as nourishing as it is beautiful, making it a feast for both the eyes and the palate.
In just over an hour, you can create this classic Provençal dish that’s both hearty and light. The slow simmering melds the ingredients into a harmonious blend, while a hint of garlic and thyme adds depth. Whether served as a main or a side, ratatouille is a comforting, versatile meal that’s sure to impress.
Ingredients for a Flavorful Ratatouille
- 1 medium-large eggplant (about 1 pound), cut into ½-inch pieces
- Sea salt (for seasoning and draining the eggplant)
- 6 tablespoons extra-virgin olive oil, plus more as needed
- 2 medium zucchini (about 1 pound), cut into ½-inch pieces
- 1 medium yellow onion, chopped
- 1 red or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces
- 3 garlic cloves, chopped
- 1 pound tomatoes on the vine (3 to 5 tomatoes), cut into ½-inch pieces
- Pinch of red pepper flakes (adjust to taste)
- Pinch of cane sugar (optional, to balance acidity)
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried thyme)
- Freshly ground black pepper, to taste
- ¼ cup thinly sliced fresh basil leaves, plus more torn basil for garnish
Step-by-Step Instructions for Perfect Ratatouille
- Prepare the eggplant: Place the eggplant pieces in a colander and sprinkle with ½ teaspoon salt. Let it drain in the sink or over a large rimmed plate for 20 minutes. Blot dry with a clean kitchen towel or paper towels.
- Cook the eggplant: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes, or until tender. Transfer to a large bowl and set aside.
- Cook the zucchini: Add another 1 tablespoon olive oil to the skillet. Add the zucchini and cook, stirring occasionally, for 3 to 5 minutes, or until tender but not mushy. Season with ¼ teaspoon salt and transfer to the bowl with the eggplant.
- Cook the onion and pepper: Add another 1 tablespoon olive oil to the skillet. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally, or until softened. Stir in the garlic and ¼ teaspoon salt and cook for another 10 minutes, or until very tender. Add more oil if the pan becomes dry.
- Add the tomatoes: Stir the remaining 1 tablespoon olive oil into the skillet. Add the tomatoes, red pepper flakes, and sugar. Cook for 8 to 10 minutes, or until the tomatoes break down.
- Combine everything: Add the eggplant and zucchini back into the skillet along with the vinegar, thyme, ¼ teaspoon salt, and several grinds of black pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the ratatouille is thick.
- Finish and serve: Stir in the sliced basil and season to taste. Garnish with torn basil leaves and serve warm.
Perfect Pairings: Serving Suggestions
Ratatouille is a versatile dish that shines as both a main course and a side. Serve it warm over a bed of creamy polenta or alongside crusty bread to soak up the flavorful juices. For a heartier meal, pair it with grilled chicken or seared fish. A sprinkle of Parmesan cheese or a dollop of ricotta adds a creamy finish.
Make It Last: Storage and Reheating Tips
Store leftover ratatouille in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors meld! To reheat, warm it gently in a skillet over medium heat, adding a splash of water or olive oil if needed. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Mix It Up: Recipe Variations
Feel free to customize your ratatouille! Swap the zucchini for yellow squash or add mushrooms for extra depth. For a smoky twist, use roasted red peppers instead of fresh ones. If you’re short on time, try roasting all the vegetables together on a sheet pan for a quicker version of this classic dish.
Time-Saving Hacks for Busy Cooks
To cut down on prep time, chop your vegetables the night before and store them in the fridge. You can also use canned diced tomatoes instead of fresh ones for convenience. If you’re in a rush, cook the vegetables in batches simultaneously using multiple skillets to speed up the process.
Essential Tools for the Perfect Ratatouille
A large skillet or Dutch oven is key for cooking the vegetables evenly. A sharp chef’s knife makes chopping quicker and safer, while a colander is essential for draining the eggplant. If you’re roasting the vegetables, a rimmed baking sheet ensures they cook evenly without sticking.
Ratatouille
Ingredients
- 1 medium-large eggplant, 1 pound, cut into ½-inch pieces
- Sea salt
- 6 tablespoons extra-virgin olive oil, plus more as needed
- 2 medium zucchini, 1 pound, cut into ½-inch pieces
- 1 medium yellow onion, chopped
- 1 red or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces
- 3 garlic cloves, chopped
- 1 pound tomatoes on the vine, 3 to 5, cut into ½-inch pieces
- Pinch red pepper flakes
- Pinch cane sugar
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped fresh thyme leaves
- Freshly ground black pepper
- ¼ cup thinly sliced fresh basil leaves, plus more torn basil for garnish
Instructions
- Place the eggplant in a colander and sprinkle with ½ teaspoon salt. Place in the sink or over a large rimmed plate and set aside for 20 minutes to drain. Blot dry with a clean kitchen towel or paper towels.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 10 to 15 minutes, or until tender. Transfer to a large bowl and set aside.
- Add another 1 tablespoon olive oil and the zucchini to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the zucchini is tender but not mushy. Season with ¼ teaspoon salt and transfer to the bowl with the eggplant.
- Add another 1 tablespoon olive oil to the pan. Add the onion and pepper and cook for 5 minutes, stirring occasionally, or until softened. Stir in the garlic and ¼ teaspoon salt and cook for another 10 minutes, or until very tender. If the pan becomes dry, add more oil as needed.
- Stir the remaining 1 tablespoon olive oil into the peppers and onions. Add the tomatoes, red pepper flakes, and sugar and cook for 8 to 10 minutes, or until the tomatoes break down.
- Add the eggplant and zucchini back into the skillet along with the vinegar, thyme, ¼ teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the ratatouille is thick. Stir in the basil and season to taste. Garnish with more basil and serve.