Ratatouille
Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce.
Updated by Kathryne Taylor on August 29, 2024
It’s ratatouille season! Ratatouille is a classic end-of-summer French stew that’s fun to say (rat-tuh-TOO-ee) and fun to make. It’s packed with fresh produce: tomatoes, eggplant, zucchini and yellow squash, and bell pepper.
This summer, we sampled authentic French ratatouille in Provence. I liked some ratatouille more than others, so I vowed to come up with my own favorite ratatouille recipe when I came home. Today is the day!
In Provence, ratatouille is typically cooked on the stove. Each vegetable is cooked in olive oil until it’s properly tender. In the end, all of the ingredients are combined and simmered to meld the flavors.
The French know how to cook, and this concept is definitely one to follow. Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.
This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.
This method yields amazing ratatouille. My husband says it’s the best he’s ever had. It’s also easier to make than proper stovetop ratatouille, since it requires less time standing over the stove. Hooray!
5 Reasons to Love Ratatouille
- It’s a great way to use up a surplus of late-summer veggies. If you come home from the farmers’ market with too much, make ratatouille.
- Ratatouille turns basic vegetables into magic. Even if you don’t typically love eggplant or summer squash, I bet you’ll enjoy this ratatouille.
- It’s vegan and gluten free for all to enjoy. Just choose your accompaniments accordingly.
- Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)
- Make it a movie night and watch Disney’s Ratatouille!
Ratatouille Ingredients
This recipe features traditional ratatouille ingredients, which are:
Fresh Tomatoes
Fresh tomatoes are key for making ratatouille that tastes fresh and lively, not dull and heavy. We’ll grate the tomatoes (or blitz the in the food processor) and cook them with onion and garlic to make an irresistible tomato sauce.
I tried this recipe with canned tomatoes and it didn’t taste nearly as nice. You can do it if you have to (use one large 28-ounce can of crushed tomatoes), but fresh tomatoes really are best.
Eggplant
Eggplant is known for being difficult to prepare, but it’s easy to roast! No salting necessary. The oven takes care of everything.
Zucchini & Yellow Squash
I love the visual combination of green zucchini and yellow squash. If you want to use two of one type instead of both, no problem.
Bell Pepper
Take your pick from red, orange or yellow bell pepper.
Olive Oil
Extra-virgin olive oil deserves a shout-out. We’re only using as much as necessary, so this ratatouille is not greasy like some can be.
Tossing the vegetables lightly in oil raises their surface temperature, which helps us achieve those delicious caramelized edges. Finally, stirring a teaspoon of olive oil into the pot offers some extra richness and herbal flavor. Don’t skip it!
Fresh Basil & Seasonings
We’ll finish off our ratatouille with a handful of chopped basil, which livens up our stew with fresh flavor. We’ll also add a sprinkle of dried oregano—crumble it between your fingers as you add it to wake up the flavor. Then, add salt and pepper until your ratatouille tastes completely wonderful.
How to Make Ratatouille
You’ll find the full rundown in the recipe below. Don’t be intimidated by the length of the recipe—it’s not hard. Here’s the gist:
- Prep your veggies and preheat the oven.
- Toss the eggplant with olive oil and salt on one baking sheet, and the squash and bell pepper on another baking sheet. Arrange the vegetables in an even layer. (Using two pans gives the vegetables room to breathe and lets us split the veggies by cook times.)
- Bake both pans in the oven at once, stirring halfway. The eggplant will finish sooner than the other pan.
- Meanwhile, make a simple tomato sauce on the stovetop. Stir the roasted vegetables into the simmering tomato sauce as they’re ready.
- Lastly, add fresh basil and seasonings. Serve immediately, or let it cool to room temperature before refrigerating for later.
Watch How to Make Ratatouille
Ratatouille Serving Suggestions
Ok, one more reason to love ratatouille—you can serve it so many different ways! Here are a few ideas:
- Serve ratatouille as a stew, with crusty bread on the side. Toasted if you wish.
- Serve it over freshly cooked pasta. So good.
- Leftovers make a great breakfast. Just add cooked eggs: fried, scrambled or poached.
- Turn it into an appetizer by piling spoonfuls onto toasted baguette.
You might enjoy a sprinkle of grated Parmesan or mozzarella over any of the above.
Suggested Equipment
You probably have the proper equipment in your kitchen already. Here’s what you’ll need (these are affiliate links):
- Two large, rimmed baking sheets for roasting your vegetables. These pans (called “half-sheet pans”) are the perfect size for roasting one pound of diced eggplant without overlap. They are what all professional recipe developers use, they’re inexpensive, and I swear by them.
- Cheese grater or food processor for breaking down the fresh tomatoes.
- Dutch oven or heavy-bottomed soup pot for the stovetop.
Please let me know how your ratatouille turns out in the comments! It’s a little labor intensive, as all good ratatouilles are, but I hope it proves 100 percent worth the effort.
Looking for more delicious late-summer recipes? Here are a few of my favorites:
- Caponata
- Double Tomato Pesto Spaghetti with Zucchini Noodles
- Heirloom Caprese Salad
- Layered Panzanella Salad
- Vegetable Paella
Ratatouille
Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce. Recipe yields 4 generous or 6 more modest servings.
Ingredients
- 2 pounds ripe red tomatoes (6 medium or 4 large)
- 1 medium eggplant (1 pound), diced into ½-inch cubes
- 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
- 1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
- 1 large yellow squash (about 8 ounces), diced into ½-inch cubes
- 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, more to taste
- 1 medium yellow onion, chopped
- 4 cloves garlic, pressed or minced
- ¼ cup chopped fresh basil
- ¼ teaspoon red pepper flakes, more or less to taste
- ¼ teaspoon dried oregano
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
- To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
- On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.
- On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
- Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
- Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
- Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
- Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
- Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
- Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.
- Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
The dish looks so mouth-watering. Can we use normal oil instead of Olive oil and is it important to use eggplant?
Olive oil is delicious here, but you can use an oil you have on hand. Eggplant is a traditional element in ratatouille.
I’m not eggplants’ biggest fan, but I had to stop myself from snacking on the roasted pieces (YUM)before I put it all together. Roasting is brilliant. I have enjoyed so many of your recipes, many become my go to favs! I can’t count how many times I have said I got it from “Cookieandkate.com”……it’s about time I tell you, Thank You Kate (and Cookie)!
That’s great to hear you loved it!
Sound so innovative!! It’s so mesmerizing to read this
Thank you, Floranet!
Hello! I like your process over the one I use. Will definitely try. One question… which ingredients are contributing towards the high 16.8 sugars? Thank you.
Hi Linda! There are natural sugars that occur in the produce. I hope this helps!
Oh this looks so good! It’s making me hungry so early in the morning!
Mission accomplished!
I’ve been making a ratatouille stew in the slow cooker for years but never attempted the classical variation. I don’t feel the vegetables taste as good as they could in the slow cooker as they would on the stove. I’m excited to make try your more traditional version! I’m literally ROLLING in fresh tomatoes from my garden over here!
Please be sure to share what you think, Hayley!
Made this for my family tonight and everyone LOVED it! My six year old son had three helpings and then asked if I could make it for dinner every night! Kate, your recipes always deliver and make eating vegetables so enjoyable. Thank you!
Love that, Julie! Thank you for your review.
I’ve always used the stovetop method, but this looks interesting. I’ll have to give it a try and see if I can tell the difference.
Mission accomplished!
You must have been reading my mind! I’ve been searching for a ratatouille recipe that reads as good as the one our former French Au Pair made for us last fall in France. Roasting the veggies is the key, I’m certain. Can’t wait to try it! Thank you!
I love when that happens! Let me know what you think, Shirley! :)
Hi Kate, first time commenter here. Made this tonight – followed the recipe except I couldn’t find yellow squash. The result was a delicious, rich hearty stew and it was full of flavour! My partner is a meat lover but he went for seconds and couldn’t stop talking about how good it was. Now I want to get a slicer dicer so that I can make this more often! Thank you so much for the recipe!
This was such a fun blog post to read. I enjoyed how you incorporated some fun commentary on the soup because it made me feel like I was reading more than just soup. Thanks for the read!
Thanks, Courtnie!
Kate!
Made this for dinner, had it over millet…loved how the veggies hold up…and u can taste the flavors of each veg!…no more mushy watery zuke! Thanks again for a great and timely recipe…had all but the eggplant in my garden…always look forward to ur emails…keep em coming!
Anita
Fryeburg, me
You’re welcome, Anita! I appreciate you taking the time to comment and review.
Made the ratatouille for dinner and it was delicious! Thank you for the recipe; the idea to take advantage of all the produce, especially fresh tomatoes made the flavors sing! Very filling on its own with the suggested bread. Merci beaucoup!!
Thank you!
This is so good – thank you! I followed the recipe exactly and we all loved it! I will definitely save and make again.
I love that you enjoyed it so much, Kristin! Thanks for sharing!
Thank you Kate!
Delicious, we have every ingredient in our garden and so easy to make!
That’s great! Thanks for your review, Marjorie :)
Reading your recipe inspired me to head out to the farmer’s market this morning to pick up the ingredients. I followed the recipe exactly. The proportions and flavors are perfect! It tasted delicious! Wow! Really a winner! Thank you!
I love to hear that, Mary! Thanks for making it right away and telling me what you thought.
This was absolutely delicious! I make a lot of vegan recipes and this is in the top 10! And so easy.
Top 10, I love it! Thanks for your comment and review, Marion.
I only have access to sad looking pink store bought tomatoes. Would a can of good quality tomatoes be okay or should I wait until I can find fresh?
You really want fresh for this recipe.
I made this exactly as described and it was delicious! I didn’t have basil so I used an Italian seasoning blend. I also did not have that many fresh tomatoes so use some fresh and a can of diced tomatoes it came out so good I highly recommend this recipe!
Thanks for sharing! I’m glad you loved it, Alison.
This recipe arrived in my inbox at the right time–my friend had just given me a bag of fresh tomatoes from her garden. :-) I made the ratatouille this afternoon and we enjoyed it for dinner with fresh bread. LOVED it. I forgot all about the oregano until now, but didn’t miss it; the red pepper flakes did the trick for my family (I didn’t see when to add them, so tossed them in when everything was simmering at the end). Yummy!
I love the timing! Thanks so much for sharing, Wendy. I’m glad you loved it.
Long time reader, first time commenter, but I just had to say that I really like the new format of the recipies where you include suggested equipment, serving suggestions, etc. So much fun to read! Adding these ingredients to my shopping list tonight for French-inspired date night (complete with watching Julie & Julia, of course) Thanks Kate!
Thank you for sharing, Anne! I’m happy you liked the method.
Holy crap, Kate!!! This dish!!! Blew me away. I made it to use up our bucket load of garden produce and WOW it delivered. The roasted flavor is deep and complex, so much more than the sum of its parts. I wish I would’ve doubled since we gobbled it up!! Next time for sure! Thanks for a keeper :D
You’re too funny, Jessica! Thanks for your review.
I make ratatouille often but, I have to say, this is the BEST I’ve had! Love the roasting of the veggies!
Hooray, Leona!
I don’t have a food processor or a cheese grater. Can I dice the tomatoes instead? Or do you have another suggestion?
Sure! Make sure they are very chopped. You want the juice with these.
I may be overlooking it, but when did you add the red pepper flakes?
Thanks!
You can add it into step 10 if you like!
I made this today. It was so good!! Thank you.
You’re welcome, Lori!
I ordered your book and it came today. I can hardly wait to try more of these recipes. The pictures look so good.
This was delicious! I used produce from our garden and felt so very clever! I didn’t get the crispy edges on my veggies–perhaps didn’t leave them in long enough? We loved it the second night as well! I’m new to cookiesandkate.com and am LOVING the weekly recipes. Thank you!
Made this yesterday and it was amazing! Can’t wait to make it again! Served it with French bread and a salad. Perfect!
That sounds perfect, Betsy!
I made this the other night. OMG it was amazing. My non vegetable eating son ate a bowel of it with toasted bread. The only thing I added was a tablespoon of tomato paste to kick it up a notch. I love the idea of roasting the vegies first.
Hooray! Thanks for your review, Nancy.
I made this for vegan guests. They raved about it! It was super tasty. Highly recommend.
Hi Katie!
I was thinking of making this during my camping trip, would it be possible to cook the veggies on a pan instead of an oven?
Thank you!
You could! It will just take longer.
Great, fresh flavors and perfect texture. My family really enjoyed this tonight, even my pre-teen and teenage boys (no small feat!). Was filling enough as a main course with a side of bread. Will definitely make again. Wish we had leftovers. Might double the recipe next time but will have to account for extra time to roast all the veggies.
Thank you, Michelle! I’m so excited you loved it.
I saw you post this a few days ago and it instantly became my mission to find all the produce at my local farmers market. Made the dish tonight and it turned out fantastic! I wouldn’t change a thing! This is actually my first time buying fresh basil and it was so amazing in the Ratatouille.
I’m eager to make this dish — it looks and sounds great! I have some questions though before I give it a try: 1) I noticed that you didn’t peel the eggplant – any thoughts on whether that makes a difference with the taste? 2) I don’t think you took the skins off the tomatoes – have you tried peeling the tomatoes and does it make a difference on texture? 3) Do you prefer grating the tomatoes vs putting them through a food processor? I’d imagine grating them gives a little rougher texture to the sauce, but I’m not sure. Thanks!
Hi! I thin the skin does provide nice texture to the dish (helps hold the meat of the eggplant together) and flavor. I didn’t peel the tomatoes either. You may have some skin left over after grating, you can add to your simmer too. I think grating here works well. If you try a food processor, let me know!
You’re right about the eggplant. I’m glad I didn’t peel it for just the reason you mentioned — it could easily fall apart if it didn’t have the skin to keep it together. Plus, one less step in the veggie prep! I put the tomatoes in the food processor because I was doubling the recipe and didn’t look forward to grating 4 lbs. of tomatoes. Worked very well. I processed them just so they were mushy, but they still had texture. Tomato skin not an issue at all. People raved, so success! Having some tonight as well over pasta.
Great! Thanks for sharing, John.
I was totally blown away by this Ratatouille recipe…so simple with so much flavor! I picked this particular recipe because I have a basil plant that went into overload so I have an abundance of basil and wanted to use it up before the season runs out on us. I totally underestimated the power of “roasting”! Thank you so much!!
Hooray! Thanks so much, Dessa for your feedback.
Delicious! I made this for my lunches this week and kept snacking on it while I was supposed to be packing it up. I had it with chickpeas and brown rice – probably not a typical pairing but I like it :) Roasting the veg in the oven was brilliant, and I like how you coordinated the timings of everything to minimise prep time. Also love the use of seasonal veg! Only thing I’d do differently next time is to make more of it.
Congratulations on getting married by the way!! xx
Thank you, Hannah! I think the roasted provides such a nice flavor. More of it is always a good idea!
Fantastic! Great taste and even better the next day. Loved it. Thank you for another fabulous recipe. Made it exactly as per the suggested recipe.
You’re welcome, Carole!
Délicieuse!! Best ratatouille I’ve ever made and a wonderful use of all the abundance of produce that’s available now at the markets. Thanks, Kate, for another awesome recipe!
You’re welcome, Corinne! Thanks for trying it and giving your thoughts. :)
I found all the ingredients at my local farmers’ market and tried this recipe today. It was amazing! … and the eggplant did not disintegrate (a first for me).
Thanks so much for your review, Jessica!
Absolutely amazing. So flavorful and filling, and a great addition/motivator to help my attempt to go vegan. Definitely a recipe I will make again in the near future. Thank you!
Thank you Kate! This is the answer! I usually use the ratatouille recipe from a French cookbook and although it’s delicious and always a big hit, I dread making it with all these pots and pans :) How could I not have ever thought of roasting? Anyway, this was just as perfect as the traditional recipe I’ve been using minus the pots and constant stirring!
Hooray! I’m glad this recipe is just what you have been looking for. I appreciate your review!
I made this over the weekend with veggies from my garden. The result was delicious and so filling! I intended to take a picture, but forgot and all I have left is one bowl. Roasting the veggies certainly did the trick ♥️
I’m glad you loved it, Jill! Thanks so much for your review.
I made this as written last week and it was excellent.
I also made a Thai-inspired version yesterday by adding red curry, coconut milk, soy sauce, rice vinegar, coconut aminos, and omitting the oregano. That was good, too!
Can you use canned tomatoes if you can’t find good fresh tomatoes? If so, how much canned tomato should you use?
I really recommend fresh here. I’m not sure the on the canned, as I haven’t tried it. Maybe 15oz? If there doesn’t seem to be enough, add a little more. 28 oz might be too much.
This turned out amazing. I have never had ratatouille so I don’t have any frame of reference, but it was delicious and my kids loved it and they’re picky eaters!!
Thanks for trying it, Cynthia!
This was absolutely delicious and pretty inexpensive to make too since I had tomatoes, zucchini and basil from my garden. I ate it 2 nights in a row for dinner with garlic bread and froze a few servings too but I don’t think they will last long :)
Hooray! I love that, Hayley. Thanks for sharing!
I wasn’t feeling very well tonight (ill to my stomach), so my wife tried making this recipe.
It was fantastic! The smell alone gave me enough appetite to eat some. It was absolutely delicious; and, with all the veggies being stewed soft, it was very gentle on my hurting tummy. I even went back for a second plate, even though I wasn’t sure I was going to eat anything for dinner before smelling this recipe cooking.
We’ve tried other ratatouille recipes before, but this one by far had the best balance of flavours of any I’ve tried. I’m definitely looking forward to trying it again when I’m feeling better.
But, seriously, if you need a recipe that is nutritious and delicious for someone who’s under the weather, this is it. Beautiful smell, brilliant flavour, but really easy on your stomach.
The only modification we made is that we added one can of chickpeas (garbanzo beans) into the pot at the same time as the zucchini and peppers, to add a little more substance.
Just a quick note: the red pepper flakes, in the ingredients list, are missing from the instructions.
Thank you, Cookie & Kate!
You’re welcome, Ryan! I’m glad this was helpful. Thanks for pointing that out! Sorry if that caused any confusion.
I made this and it’s delicious! Great recipe! I love how the roasted veggies hold their shape/flavor/texture.
Thanks for sharing, Julia! I’m glad you liked it.
It was a rough day at work, and I needed cooking therapy. And did I ever pick the right recipe! The instructions were clear and easy to follow, with helpful tips about staggering the cook times for the different veggies and even rotating the pans! I did not have quite enough fresh tomatoes, so I added a 15 oz can of stewed tomatoes, and the results were Amazing! I can’t wait to try the leftovers!!
I’m glad this helped, Pam! I appreciate your comment and review.
You never fail me, Kate! I made this on Monday to eat for lunch all week, and here we are on Thursday and it’s still delicious and I’m not sick of it yet! I followed your recipe exactly, and today, I put it over a pesto pasta–delicious! Everything just goes so well together, and I used fresh home grown tomatoes to really take this dish to the next level. Will be making this again and again, especially once temperatures start cooling down.
I’m so glad you tried it and loved it, Kelly! Thanks for your review.
Made this yesterday for my husband and adult daughter. It was really tasty. Will definitely make again soon!
Delish. Added just a few chopped potatoes to the roasted veggie pan. Topped with Parmesan to serve. Definitely will make again.
This is incredibly delicious!! I made it last week and I’m doubling the recipe for a small crowd this weekend. Thanks again for another fabulous recipe!
You’re welcome! I’m excited you are already making it again.