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    Ratatouille

    Vegetarian Recipes Dairy-Free Recipes Gluten Free Low Carb Main Courses August 21, 2022 | By Kristen Chidsey | 25 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Ratatouille is a classic French vegetable stew that is both hearty and healthy. This Easy Ratatouille Recipe is rich in flavor, gluten-free, vegetarian, and absolutely delicious!

    Ratatouille is a classic French vegetable stew made with eggplant, zucchini, peppers, and tomatoes. It is a hearty and healthy dish that is rich in flavor, gluten-free, vegetarian, and absolutely delicious!

    Ratatouille is a great way to use up fresh summer vegetables like eggplant and zucchini. Paired with a Greek Salad and Crusty Dutch Oven Bread, it makes a hearty summer meal.

    Ratatouille in white bowl next to fork and spoon.


    What is Ratatouille?

    Ratatouille is a vegetable stew that originates from Provence, a region in France, known for incredibly balanced recipes and fresh produce. It is made with fresh eggplant, zucchini, peppers, and tomatoes, that are simmered with spices and olive oil to develop a rich, flavorful stew.

    You will occasionally see Ratatouille recipes made into fancy layered casseroles, but classically this recipe is a peasant stew, and that is exactly how I make Ratatouille myself.

    My recipe for Ratatouille does feature one untraditional ingredient, green olives. I learned this trick from my mom. The olives add a bit of tang and acidity and I simply love the addition.

    While Ratatouille does involve many steps and needs time to simmer, nothing is complicated and the labor required transforms humble ingredients into something spectacular!

    Key Ingredients

    A basket lined with a towel that has an eggplant, tomatoes, 2 large green bell peppers, and a cucumber
    • Eggplant: Select an eggplant that is small, shiny, and feels heavy for its size. The smaller the eggplant, the less bitter it tends to be.
    • Tomatoes: Fresh tomatoes, like cherry tomatoes, beefsteak tomatoes, or roma tomatoes are best, but canned whole tomatoes or diced tomatoes will work in a bind.
    • Garlic and Onions: There are few dishes that don't benefit from garlic and onions, and Ratatouille is no exception.
    • Bell Peppers: Any variety or combination of red, yellow, or green bell peppers.
    • Zucchini: Feel free to use yellow squash in place of zucchini or use a mixture of the two. Note: If your zucchini or yellow squash are quite large, you may want to remove the seeds before dicing and adding to the Ratatouille to prevent the stew from becoming watery.
    • Olives: Green olives give this ratatouille recipe so much tang and flavor, but they are not traditional so feel free to omit. I have also used Kalamata olives with delicious results.
    • Olive Oil: Be sure to use really good quality olive oil, as it is one of the key flavors in ratatouille.
    • Herbs: Dried oregano, a bay leaf, and a pinch of red pepper flakes allow a depth of flavor to be developed as this eggplant stew cooks. Feel free to finish with fresh basil ribbons.

    How to Make Ratatouille

    Step One: Prepare the Eggplant

    Salting eggplant is crucial to ridding it of its natural bitterness. Do NOT skip this step.

    • Peel and dice the eggplant into ½ inch cubes.
    • Place the cubed eggplant on a drying rack over a cookie sheet or into a colander and sprinkle the diced eggplant generously with salt.
    • Let the eggplant sit for 30 to 60 minutes.
    • After salting, rinse the salt off the eggplant and pat dry.
    Salted Eggplant on cooling rack.

    Step Two: Prepare Tomatoes

    If you opt to use cherry or grape tomatoes, you simply need to slice the tomatoes in half before adding them to the stew. However, if you are using Roma or Vine-Ripe tomatoes, it is best to skin the tomatoes and remove the majority of the seeds for the best texture in the final stew.

    • To skin the tomatoes, score the top of each tomato with an "x." Place the scored tomatoes into boiling water for 10 seconds and then immediately into an ice bath. The skin will peel right off.
    • Cut the tomatoes in quarters and squeeze out seeds over the sink. Don't worry if a few seeds remain!
    • Coarsely chop the tomatoes into ½ inch to 1-inch chunks.
    Knife scoring an x into the top of a vine ripened tomato

    Step Three: Prepare Ratatouille

    • Heat oil in large dutch oven or heavy saucepan over medium heat.
    • Add in onion and saute for 5 minutes, or until the onions begin to soften.
    • Add in the garlic and dried oregano and saute for another 1-2 minutes.
    • Add the rinsed eggplant, seeded tomatoes, peppers, zucchini, olives, salt, bay leaf, pinch of red pepper flakes.
    • Bring to a simmer, stirring frequently, and then reduce heat to a medium-low and cover. Simmer covered for 45 minutes, stirring occassionally.
    • Remove the lid and turn up the heat to medium. Cook for 15 additional minutes to reduce the liquid.
    • Taste the vegetable stew and season with additional salt and pepper if desired.
    • Serve with fresh basil and an additional drizzle of olive oil, if desired.
    Bowl of Ratatouille next to white napkin and fresh zucchini

    Serving Suggestions

    Ratatouille is incredibly versatile and can be served in a variety of ways.

    • Serve as a stew with Dutch Oven Bread with a dollop of sour cream or Greek yogurt for creaminess if desired.
    • Serve over rice, pasta, or polenta for a hearty sauce and a more substantial meal.
    • I also love leftover cold Ratouille served on toasted Italian Bread.

    Recipe FAQs

    Is salting the eggplant necessary?

    Yes! Skipping the step of salting the eggplant will cause the ratatouille to be a bit sour, bitter, and the texture to be off. In fact, if you think you don't like eggplant, you may have not had it prepared correctly--which makes a world of difference.

    Do you have to skin the tomatoes?

    If you opt to use cherry or grape tomatoes, you simply need to slice the tomatoes in half before adding them to the stew. However, if you are using Roma or vine-ripened tomatoes, it is best to skin the tomatoes and remove the majority of the seeds for the best texture in the final stew.

    How long does leftover Ratatouille last?

    You can store leftover Ratatouille in an airtight container for up to 5 days. Just as most stews and chilis, the flavor intensifies as it sits.

    More Summer Produce Recipes

    • Instant Pot Corn on the Cob
    • Caprese Salad
    • Zucchini and Squash Saute
    • Eggplant Parmesan
    • Italian Baked Vegetables
    • Grilled Vegetable Kabobs

    This easy recipe for Ratatouille makes a great summer meal that is filled with nutrients and flavor. I would love for you to leave a comment and review if you gave this Ratatouille a try!

    Bowl of hearty Ratatouille

    Ratatouille

    Ratatouille is a classic French vegetable stew made with eggplant, zucchini, peppers, and tomatoes.
    5 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: French
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4 -6
    Calories: 209kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 eggplant peeled and diced into ½ inch cubes
    • 4 large tomatoes seeded, peeled, and chopped
    • ¼ cup olive oil plus additional for serving
    • 1 large onion sliced
    • 3 cloves garlic minced
    • 1 teaspoon dried oregano
    • 3 bell peppers cut into ½ inch chunks
    • 3 cups zucchini and/or yellow squash sliced into ½ inch slices
    • 1 bay leaf
    • ½ cup Spanish Green Olives sliced in half
    • ½ teaspoon kosher salt or to taste
    • ¼ teaspoon crushed red pepper flakes optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Peel and dice eggplant into ½ inch cubes. Place eggplant in colander or over cooking rack and generously sprinkle with kosher salt. Let sit for 30 minutes to 1 hour and then rinse well and pat dry.
    • For larger tomatoes, you need to skin the tomatoes. Bring a pot of water to a boil. Score the top of the tomatoes by cutting an "X" on the top of the tomato. Drop tomatoes into boiling water for 30 seconds to 1 minute. Remove tomatoes from water and place into ice bath. Once cooled, remove tomatoes from ice bath skin should peel off easily. Cut tomatoes open and gently squeeze out seeds over the garbage or sink. Coarsely chop tomatoes. NOTE: Skip this step if using canned tomatoes, or cherry/grape tomatoes. Instead, simply cut the grape or cherry tomatoes in half.
    • Heat oil in large dutch oven or sauce pan over medium heat. Add in onion and saute for 5-7 minutes, or until onions have softened.
    • Add in oregano and garlic and saute for 1-2 minutes longer.
    • Add in zucchini, peppers, prepared eggplant, prepared tomatoes, olives, bay leaf, red pepper flakes (if using), oregano, and salt.
    • Simmer covered for about 45 minutes. Remove lid and turn up the heat to medium and allow to cook for 15 additional minutes to reduce liquid.
    • Taste and adjust seasonings with additional salt and pepper if desired
    • Serve with a drizzle of olive oil.

    Notes

    Tomatoes: In place of the large tomatoes, you can use 1-pint cherry/grape tomatoes, that do not need skinned. Or use 16- ounces of can diced tomatoes or whole tomatoes. 
    Storage: Leftover Ratatouille can be stored in an airtight container in the refrigerator for up to 5 days.
    Oregano: In place of dried oregano, use 1 tablespoon fresh. 
    Olives: Spanish olives are not traditional, but add so much flavor and texture. Feel free to omit. 
    Red Pepper Flakes: Omit to control the heat level. 

    Nutrition

    Calories: 209kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 17mg | Potassium: 886mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1165IU | Vitamin C: 103.9mg | Calcium: 52mg | Iron: 1.2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2015 but was updated in 2021 with new tips.

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Beth

      July 23, 2021 at 10:51 pm

      5 stars
      This was such a hit and unbelievably delicious! So glad I can use up some veggies for a very tasty dinner!

      Reply
      • Kristen Chidsey

        July 24, 2021 at 7:04 am

        I love hearing you enjoyed this Ratatouille Beth. Thanks for sharing.

        Reply
    2. Betsy

      July 23, 2021 at 9:10 pm

      5 stars
      My husband is a HUGE fan of this! Absolutely loves it. And your addition of the green olives is absolutely a smash. So perfect. Absolutely delish. Will have to make this again soon!

      Reply
      • Kristen Chidsey

        July 24, 2021 at 7:05 am

        Awe, wonderful! So happy to hear your husband enjoyed the green olives 🙂

        Reply
    3. Samantha

      July 23, 2021 at 4:52 pm

      5 stars
      I was looking for a new way to use up some over the overabundant veggies from my garden and WOW...this was even more delicious than I thought it would be! A keeper recipe for sure.

      Reply
      • Kristen Chidsey

        July 24, 2021 at 7:05 am

        You are super lucky to have all the veggies--I have a black thumb. So happy to hear you enjoyed this recipe.

        Reply
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    Ratatouille is a classic French vegetable stew that is both hearty and healthy. This Easy Ratatouille Recipe is rich in flavor, gluten-free, vegetarian, and absolutely delicious!

    Meet a Mind "Full" Mom

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    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    Ratatouille is a classic French vegetable stew that is both hearty and healthy. This Easy Ratatouille Recipe is rich in flavor, gluten-free, vegetarian, and absolutely delicious!

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