No matter your thoughts on a Pixar movie starring a rat chef named Remy, this ratatouille recipe should be part of your summer cooking rotation. It’s simple to make, packed with flavor, and just as good eaten cold the next day as it is served hot.
Traditional ratatouille from Provence is made with zucchini, eggplant, sweet peppers, and tomatoes. Sometimes referred to as a vegetable stew, it’s supremely adaptable. Out of zucchini? Yellow squash is fine. White or yellow onion? Either will do. Looking for a bit of heat? Add red pepper flakes. There are also Italian-leaning riffs made with pesto, balsamic vinegar, or pasta as a vegetarian main course.
If it’s your first time making the Provençal classic, catch Andy Baraghani’s short video, or dive right in—there’s nothing complicated here. Start by salting the eggplant and zucchini to release some of their liquid and then brown them in batches on a stovetop over medium-high heat. Next, sauté the fresh thyme, peppers, and onions. Finally, put everything together, including the cherry tomatoes, and pop it in the oven.
When it’s ready, finish the ratatouille with a drizzle of extra-virgin olive oil and fresh basil or another fresh herb you like. Serve it as a side dish to grilled steak at a cookout, for breakfast with a jammy egg, or on good crusty bread for a snack. Store any leftovers in an airtight container in the refrigerator—they will hold for a few days.
Recipe information
Total Time
1 hour 20 minutes
Yield
4 servings
Ingredients
1
1
2
¾
5
1
1
2
2
1
Preparation
Step 1
Preheat oven to 400°. Toss 1 large globe eggplant, peeled, coarsely chopped, 1 large zucchini, sliced into ¼-inch-thick rounds, and 2 tsp. kosher salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
Step 2
Heat ¼ cup olive oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with ¼ cup olive oil and remaining eggplant and zucchini.
Step 3
Tie 5 sprigs thyme together with kitchen twine. Heat remaining ¼ cup olive oil in same pot and cook 1 large onion, halved, sliced ½ inch thick, 1 red bell pepper, ribs and seeds removed, coarsely chopped, 2 garlic cloves, thinly sliced, and thyme bundle, stirring occasionally, until onion is beginning to brown and is softened, 8–10 minutes. Add 1 pint cherry tomatoes, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in reserved zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and freshly ground black pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes.
Step 4
Remove thyme bundle. Transfer to a serving platter and top with 1 cup torn basil leaves.
Editor’s note: This recipe was first published in July 2015. Head this way for more of our best eggplant recipes →
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Reviews (315)
Back to TopAbsolutely sensational recipe. Delicious! I made so much I had enough for a few days and found stirring some Jalapeño Tuna into it was delicious too.
Anonymous
NSW, Australia
2/18/2024
This recipe was amazing! It's even better if you turn it into a soup by emulsifying the vegetables after the last step and adding water/broth!
Anonymous
Tampa, Florida
1/19/2022
I love this recipe! It has been a go to for a few years now! Sometimes I add more zucchini and bell peppers.
Jess
Austin, Texas
7/20/2021
I make this all the time, but I adjust some things. Like the cooking oil-- I'll use avocado and cook on med-high/high for the veggies and then towards the end start using olive oil. (I just prefer using olive oil at a lower cooking temp or as a finishing oil, but I'm sure it's fine either way). I don't measure out my oil either, I just use whatever is necessary to get the veggies browned. Finally, I think the "15-20 min" cook time in the last step is inaccurate if you want to blister the cherry tomatoes on top. So I agree with another reviewer who suggested cutting them in half so that you don't get explosions of hot tomato. Or just cook 'em longer. This is really good topped with fresh torn basil, more olive oil, and red pepper flakes. It's also great cold or room temp on top of a buttery baguette or with crackers. I'm basically obsessed with ratatouille because the veggies just MELD so wonderfully, and it's so cheap to make, especially if you already have the veggies in your garden. You don't even need cheese or meat or anything to supplement it. I usually make a little simple green salad on the side.
Nichole
San Diego
4/14/2021
I don’t understand how this recipe has such low reviews. It’s delicious. I make it regularly. It’s never been too oily or salty. Perhaps your vegetables aren’t dry enough? The veggies soak up all of the oil. I add a sweet potato as suggested in the comments and also bake it with slices of lemon. It’s time consuming to brown all of the vegetables but completely worth it taste wise.
Kara
Houston, TX
2/26/2021
Oh yes, this was a crowd pleaser. Don't skimp on browning the veggies. People seem to have a problem with the amount of oil, but in my experience, when I browned the eggplant it soaked up all the oil making it tender and delicious. Then again, my eggplant was ginormous, so maybe for those who had issues just adjust next time to the size of your produce. I used Herbes de Provence instead of thyme because I'm French like that, but just use what herbs you please.
emmast.
Austin
6/13/2020
I had all these veg prepped (minus eggplant) to grill, but when I went outside it was too cold. Found this recipe and tried it on a whim.. and YUMMMMM. 10/10. (added mushrooms)
Anonymous
Somerville, NJ
5/20/2020