Provençal summer vegetables slow-cooked to silky perfection
Classic Ratatouille
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Servings
6
6 cups
Difficulty
Medium
Cost
Budget
$
Classic Ratatouille
Provençal summer vegetables slow-cooked to silky perfection
★4.7(12)
Eggplant, zucchini, bell peppers, and tomatoes gently stewed with herbes de Provence until meltingly tender. A rustic French vegetable dish that celebrates the best of summer produce.
20m
Prep Time
50m
Cook Time
70m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Ratatouille is the French countryside on a plate. This Provençal classic transforms humble summer vegetables into something far greater than the sum of its parts through patient, gentle cooking. Unlike the thinly-sliced Instagram version, traditional ratatouille is a chunky, rustic stew where each vegetable is cooked separately to its ideal texture before being combined.
The beauty of ratatouille is in its simplicity. Quality vegetables, good olive oil, fresh herbs, and time are all you need. It is equally delicious served warm alongside grilled bread, at room temperature as part of a mezze spread, or cold straight from the refrigerator the next day.
Ingredients
- 1 medium eggplant, cut into 1-inch cubes
- 2 medium zucchini, cut into half-moons
- 2 bell peppers (red and yellow), diced
- 4 medium tomatoes, chopped (or one 28 oz can)
- 1 large onion, diced
- 4 cloves garlic, sliced
- 1/4 cup extra virgin olive oil
- 1 tablespoon herbes de Provence
- Fresh basil for garnish
Instructions
- 1
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sauté eggplant cubes for 5-6 minutes until golden. Remove and set aside.
- 2
Add another tablespoon of oil and sauté zucchini for 4 minutes until lightly browned. Remove and set aside with eggplant.
- 3
Add remaining oil, cook onion and bell peppers for 6-7 minutes until softened. Add garlic and cook 1 minute more.
- 4
Add tomatoes, herbes de Provence, salt, and pepper. Simmer for 15 minutes until tomatoes break down into a sauce.
- 5
Return eggplant and zucchini to the pot. Stir gently, cover, and cook on low for 20 minutes until all vegetables are tender.
- 6
Taste and adjust seasoning. Drizzle with extra virgin olive oil and garnish with fresh basil before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside a fresh baguette and salted butter
Substitutions
EggplantExtra zucchini or yellow squash
If eggplant is not your thing, more squash works fine.
Herbes de ProvenceMix of thyme, rosemary, and oregano
A blend of dried Mediterranean herbs is a close substitute.
Fresh tomatoesOne 28 oz can whole tomatoes, crushed
Canned tomatoes provide more consistent results outside of peak summer.
Tips & Storage
Pro Tips
Salt the eggplant cubes 20 minutes before cooking to draw out moisture for better browning.
This dish improves significantly after resting overnight in the refrigerator.
Use the best olive oil you can afford — it makes a real difference here.
Storage
Refrigerate in an airtight container for up to 5 days. Freezes well for up to 3 months.
Reheating
Reheat gently on the stovetop over low heat. Also excellent served at room temperature or cold.
Nutrition Facts
Per serving (1 cup) · 6 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein4g
Carbohydrates22g
Fat10g
Fiber6g
Sugar10g
Sodium240mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is ratatouille a main course or a side dish?
- Both. Serve it as a main with crusty bread and cheese, or as a side alongside roasted chicken or fish.
- Can I make the layered version from the movie?
- That version is called a tian. Slice vegetables very thin, layer in a baking dish, and bake at 375°F for 45 minutes.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →