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.
Love this recipe!! Great when you have access to the fresh veggies! I put it with pasta and my daughters ate it up!! Best way for me to get them their veggies so far! :)
Excellent rolled inside buckwheat crepes with a bit of Gruyere cheese, and topped with a fried egg. It’s like a quick trip to southern France in the summertime!
I skipped the zucchini and used two yellow squash, as I think they have better flavor and texture. The roasting is a nice touch.
I’ve made ratatouille once before and it was an insipid mess. I followed this recipe – one exception: I used canned diced tomatoes – and it was brilliant. A big hit with everyone, including people who don’t like eggplant or peppers. Kate is right – roasting the veg is critical.
This could become a regular menu item for sure.
Amazing!
Gave this recipe to my husband to cook up our farmers market veggies. So great! We didn’t have tomatos, so we subbed in San marzano tomatos. Did all the veggies on the grill – outstanding!
Thank you for sharing, Mary! I’m glad you enjoyed this one with fresh farmer’s market produce.
Roasting the vegetables separately is genius. They were all perfect and delicious when added to the easy, freshly-made tomato sauce. No rubbery bites or bitter eggplant rind – a ratatouille miracle!
I made this for the first time yesterday and am making it for the entire family today!! Delicious and it gets 5 stars. Roasting the vegetables keeps them intact in the mixture. SO good!!! Thank you so much for sharing!!!
I’ve never had ratio like before, so I didn’t know what to expect. Not only was your recipe easy to prepare.. but delicious. My husband and I loved it. I plan on sharing it with my weight watcher friends. It’s delicious and healthy and low in points for us
I made this tonight with all the patty pan squash (yellow and green) and eggplant from our share box. Was so delicious with some crusty bread. Flavors were spot on. I roasted the vegi’s about 5 minutes longer just to make sure they wouldn’t get mushy.Can’t wait to try leftovers tomorrow!
My first C+K recipe I didn’t absolutely love. I found that I had to be just as attentive to the roasting vegetables with the various times and being sure they didn’t get over done as I would have just standing at the stove. Felt like it was too much juggling of pans and too many dishes. Used eggplant, zucchini, squash, and tomatoes straight from my garden and just found it to be a little meh
How can such an easy recipe deliver a wonderfully silky texture and deeply layered flavors?! FANTASTIC recipe.
I’m excited you loved it!
My husband has been the cook for the past six years ever since I started working at a theme park and coming home late. When I was furloughed I decided to try my hand at a new recipe. I tried this and we love it! I’ve made it several times, with minor variations each time. The roasted vegetables is the key! My favorite way to eat it is room temperature.
I LOVED this recipe! You were absolutely right — it tasted even better the next day! I have been mostly vegan for years now and I was convinced that nobody could ever get me to like eggplant — this recipe did! I loved how the flavors were so simple, but they blended together perfectly, especially since the roasting really brought out the flavors in the veggies. I paired it with some Field Roast “sausage”, Miyoko’s mozzarella, and olive ciabatta with vegan butter.
I have made many ratatouille recipes over the years and, Kate, this is by far the best! It’s so good that I have even cooked and given it as a gift to friends. It always, of course, gets rave reviews.
You, Cookie, your wonderful recipes, and the cheerful, beautifully written content on your website is a ray of sunshine! THANK YOU for sharing your culinary expertise and spirit with everyone. :-)
You’re so sweet, Joy! Thank you for commenting. I’m so delighted you love this recipe and many others.
This recipe was outstanding. I actually enjoyed cutting all of the vegetables knowing they were going into a tasteful recipe! Next time I will roast the veggies longer or at a higher temperature to make them brown. But no complaints about the flavor! The red pepper flakes were just the right addition. Next time I will have fresh basil on hand (had to use dried). I am passing the recipe to my veggie loving friends:)
BEST RATATOUILLE EVER!! I’ve made many ratatouilles, and this one is the best!! I like the roasting eggplant and pepper/squash in some olive oil first! Adds to flavor. You don’t need layers of parmesan, like I’ve done in the past.
I followed the directions exactly for the roasted veggies, but they didn’t turn golden just soft. And in the end, the eggplant tasted a bit bitter. Shouldn’t it be soaked in salt for a few hours first to extract the bitterness? The flesh finished tender but the skin of the eggplant was tough and inedible. I may try peeling the eggplant first next time.
Hi Ann, I’m sorry to hear that. Did you by chance have too much oil? It should have tenderized. I’m sorry this one wasn’t perfect for you. It could have been your egg plant variety.
Kate, OMG. I have made and loved so many of your recipes, but this is definitely one of my favorites. So fresh-tasting, yet rich and satisfying at the same time! My hubby and toddler also scarfed it down. I’m sure the leftovers would be outstanding but there was nothing left here! :) Thanks for the great recipe.
Loved it! I found your crostini recipe, made that as well and felt like a real cook! It’s been a while (years) since I have cooked regularly, and now that I have found your blog, I am getting back into it! Thanks Kate, I appreciate all of your tips and reasons for why you do such things.
Hi Anita! I’m happy you enjoyed both of the recipes and felt like a real cook (because you are!). I appreciate your review.
Fabulous recipe. I’ve made it three times in the past month it’s so good. Shared the last batch with friends who requested the recipe. Thank you for sharing.
Really yummy recipe. Didn’t have squash so used sweet potato instead and also added some green beans. Our go-to ratatouille recipe from now on. Delish! Thank you for sharing.
Excellent recipe and the flavour was superb. I didn’t have red pepper flakes so I used Cayenne pepper instead (using appropriate proportions), I have also substituted fresh basil with dry basil (I added it to courgettes before I placed them into the oven) and the taste worked out really well. Thank you for sharing this recipe.
This was so delicious, and really not difficult or time consuming. I made the recipe as written, with a small change since I couldn’t get yellow squash: I used extra zucchini and added a few crimini mushrooms. I made it for dinner tonight with parmesan cheese and toasted sourdough, and I’m so looking forward to lunch tomorrow!
I love it the next day! Thank you for taking the time to review, Vicki.
Hi Kate your ratatouille recipe looks wonderful. I have the ingredients and I’m going to try it out today.
One thing has always puzzled me, though. When I see vitamin C content in the Nutrition Box of cooked vegetables recipes, I wonder, does the vitamin C not all get lost in the heat of cooking? Do you know?
I’ll let you know how it turns out!
Cheers!
Hi Jean! I hope you love it. I’m excited to hear what you think. That’s a great question! Different cooking methods impact the outcome. More on my nutritional information can be found on the blog.
It is delish!! The only thing I would do differently next time is wait until the peppers were cooked before adding the eggplant. My peppers took a long time to cook in my gas oven so by the time they were cooked my eggplant were a bit mushy but no matter. It all tastes great.
The second time I’ve come back to this recipe. The roasting is perfect for concentrating flavors. The one step I do slightly differently is to not drizzle the olive oil and seasonings onto the vegetables on the baking tray. Instead, I put each vegetable in a bowl, add the olive oil and seasonings there, stir, and *then* put them on the baking sheet. I think there’s better distribution of the olive oil to each vegetable chunk that way. Delicious! Thank you for sharing the roasting technique!
Can you freeze this? If not, How long will it keep in the fridge?
Hi Becky, this may be ok to freeze. I haven’t tried it. Let me know if you do! Food can typically last several months in the freezer in a freezer friendly container.
Actually, there was no need. We ate it all. I served it over garlic butter noodles. It was delicious! :)
Wow! I really enjoyed this dish! It’s basic/easy to make, just have to be patient with steps involved in roasting and simmering ingredients. The end result is so tasty – flavor is FABULOUS! I will definitely make again!
Also delicious served over fried polenta.
Followed the recipe exactly and it came out PERFECT! The flavors are so bright and wholesome and the basil added a lot. I’m excited to have it for leftovers!
While this recipe is deceivingly laborious, it’s worth it. We (I) served w crostinis to guests. It was devoured. Husband, later, licked clean an additional bowl of it sans accoutrements . I recommend doubling the recipe to get more out of your tedious sous chef work to produce this. For those who found it mushy – I’d suggest letting tomato sauce cook wayyyy down and reduce before adding roasted veggies.
I loved this! Worth the effort, better than the bland versions I’ve come up with on my own!
I made the Ratatouille and we loved it! My husband is Vegan so we prepare lots of veggies! This was reasonably easy and comes together quickly. The market did not have any yellow squash so a butternut squash filled in nicely! I baked the halved butternut squash with evo on cut side, when almost done pulled from oven and cooled. Then it was easier to peel and could still be cubed easily! It added a smooth richness that was amazing! To serve we put fresh kale stripped off stem in bottom of glass serving bowl, micro 15 secs so kale turns bright green and slight wilt. The stew is placed on top and is framed by the bright green kale……it was awesome looking and finishes the kale very well!! Shared with all my friends and family who can’t wait to check out your website!! I rave about Cookie and Kate all the time!!
SO good! Even my husband who doesn’t like eggplant likes this.
I made this today for our Canadian Thanksgiving lunch. Wow! Delicious. Simple and so darn tasty. I can’t say enough. A hit with my dad and husband too.
I have always loved ratatouille but never found a recipe that matched one I had in restaurants. Your recipe is absolutely delicious! And very easy to prepare. Roasting the vegetables and then adding them to the stew make all of the difference. The steps, guidance, and encouragement you give in recipe are very helpful. Being a vegetarian, I appreciate recipes that use fresh and wholesome ingredients that leave the person happy and healthy. I plan to make many more of your delicious recipes. Thank you!
I make this weekly, it’s so good.
Wonderful, Lucy! Thank you for your review.
I made this tonight and OMGoodness! That is phenomenal. I will use that tomato sauce forever. I don’t think i will ever use canned again for ANYTHING. The roasted vegetables were perfect and not mushy. This is hands down my favorite!
Hooray! I’m happy you loved it, Sandy. Thank you for taking the time to review.
Can I use something instead of eggplant? I’m allergic :(
Hi Reyna! You could try adding more of another vegetable to make up for it. But it really won’t be the same without it, sorry!
My partner was skeptical of me making this at first, and now he wants me to make it 2-3 times a week. SO GOOD!! The flavors come together so well, and it’s tasty the next day for lunch too.
I’m glad you both loved it, Caro! I appreciate your review.
This ratatouille is wonderful! I followed the recipe exactly and couldn’t be more pleased, rich with flavor! I had eggplant, summer squash, fresh garden tomatoes, zucchini, fresh basil and peppers from my garden. Since I didn’t have a crusty loaf, I served it over spaghetti, but any pasta would do. I also sprinkled a little feta cheese over the top! I will be making this often in the future.
Thank you for you review, Dana! I’m happy you loved it.
I enjoyed this over brown rice with some diced fried tofu and grated cheese on top
Absolutely delicious!! Thank you for the recipe.
I made this tonight, substituted delicate squash and served over brown rice. It is so flavorful! I grew the eggplant, peppers and fresh basil in my garden. Thank you for sharing your recipe.
This ratatouille is the BEST !! Roasting the vegetables enhances the flavours to new heights. Will definitely be making this again. And again.
I’m glad you loved it, Wendie!
Kate,
I’ve made this with my cousin who is trying to make more veggie packed dishes 3 times now and she and her family lovvveee it. I’ve typically only made ratatouille on the stove top and was nervous to roast separate elements, but it has come together beautifully each time. She raved so much that her sister is now asking for it even though she usually only uses frozen pre-cooked meals.
We grew up as “vegetarians” that mostly ate pasta and cheese, so I am so pleased to introduce my family to such delicious recipes that are made of real food. :) Thank you for sharing your recipe and your enthusiasm for fresh food!
I’m excited you loved it! Thank you for your review.
This recipe was very labor-intensive for me. Next time (and, yes, there will be a next time) I will whir the tomatoes with my immersion blender. I don’t have a food processor (the 1990s Braun fell apart and the company stopped selling parts in the US), so I did the tomatoes on a box grater. That was quite a mess! We are having it on pasta for dinner, if there’s enough left after all of the tastes I’m taking as I pass by!
Thank you for your feedback, Marsha! But, I’m happy to hear there will be a next time for you.
So … every recipe has to bend to the circumstances of the day so here’s what changed : we had a load of green / barely ripened tomatoes at the end of the season that had to go somewhere so I stewed them in a soup pot with your ingredient list. Perfect! They added a lemony flavour and held up great in the sauce for a ‘meatier’ consistency. I also added a touch of slightly sweet gewurztraminer (not much at all). I didn’t have any summer squash so alongside the veggies, in another pan, I roasted diced yams and used them as a base on the plate. The juxtaposition of sweet and savoury was mind-blowing. Thank you for a wonderful last-minute meal that took about 10 minutes to prep and 30 minutes to the plate! Delicious!
I love this recipie! It is really delicious…amazing flavor. I added a few shakes of a spicy chicken grill seasoning because I add that to everything:)
Thank you, Kristine! I appreciate your review.
For several years I have been roasting the vegetables for ratatouille, and I don’t make it any other way! Thanks for sharing this recipe!
OMG this was soooo good! I will definitely be making it again. Very flavorful and filling. I love so many of your recipes Kate, but this is one of my favorites!
Thank you for sharing, Lauren! I’m excited you loved it.