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    Home » Real Food » Vegetarian Recipes » Ratatouille

    Ratatouille

    By Kristen Chidsey | 25 Comments | Published July 22, 2021 | Updated July 22, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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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!

    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
    Cook Time: 1 hour
    Total Time: 1 hour 20 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.

    Reader Interactions

    Comments

    1. Jessica Formicola

      July 27, 2020 at 3:56 pm

      5 stars
      I made this for dinner last night and everyone devoured it! Thanks so much for sharing this delicious recipe!

      Reply
      • Kristen Chidsey

        July 27, 2020 at 4:58 pm

        I love hearing how much your family enjoyed! Thanks for sharing!

        Reply
    2. Zerrin

      June 02, 2018 at 7:00 pm

      5 stars
      Wow! This is a perfect summer meal! Love the addition of green olives! I would enjoy it with some homemade yogurt. YUM!

      Reply
      • Kristen Chidsey

        June 02, 2018 at 9:06 pm

        Oh yes, homemade yogurt it a great idea Zerrin! Glad you enjoyed.

        Reply
    3. Jennifer Stewart

      August 25, 2015 at 9:25 pm

      I have a black thumb too! I can't keep fake plants alive:( I have to steal all my fresh herbs from my mother in law or my friend Chrissy's house. Maybe the soil at the new house will be better!

      Reply
    4. Chrissa - Physical Kitchness

      August 17, 2015 at 10:35 pm

      Oh wow this looks so good, so healthy and so easy! Came across your post on the Two Cup Tuesday link party. Glad I did because I am a produce hoarder and sometimes need some new, fresh ideas!

      Reply
      • Kristen Chidsey

        August 18, 2015 at 8:23 am

        Glad this recipe can inspire you. And in my opinion, you can NEVER have enough produce!

        Reply
    5. Patricia @ Grab a Plate

      August 17, 2015 at 9:43 pm

      CSAs are the perfect solution for those who don’t have green thumbs (or good soil)!
      I love that you made this summer ratatouille — so many good things out there right now! This looks so good - I can imagine it goes well with crunchy bread!

      Reply
      • Kristen Chidsey

        August 18, 2015 at 8:24 am

        Patricia, crusty bread is the best with this!!

        Reply
    6. Gwen @SimplyHealthyFamily

      August 17, 2015 at 12:11 pm

      I just love Ratatouille! All of my favorite veggies in one bowl. I love your green olive addition!

      Reply
      • Kristen Chidsey

        August 17, 2015 at 2:43 pm

        I love the green olives as well--so much better than black olives in my opinion.

        Reply
    7. Liz

      August 17, 2015 at 10:24 am

      This looks AMAZING! So simple and yummy. I love anything with fresh veggies - I need to try this one!

      Reply
      • Kristen Chidsey

        August 17, 2015 at 2:44 pm

        Yes you do if you love fresh veggies 🙂

        Reply
    8. Lauren Kelly Nutrition

      August 17, 2015 at 8:52 am

      So funny, I am so envious of hose people why say they have so much left over fresh produce! I also have a black thumb! This looks amazing, gotta love your CSA!

      Reply
      • Kristen Chidsey

        August 17, 2015 at 2:44 pm

        Glad I am not alone with my black thumb. I am cursed!!

        Reply
    9. allie @ Through Her Looking Glass

      August 17, 2015 at 8:23 am

      5 stars
      Gorgeous eggplant stew Kristen! Great use of produce, love roasting veggies. I was also cursed with a black thumb. Some years are better than others. This year my basil is going crazy but my tomatoes are low producers....go figure.

      Reply
      • Kristen Chidsey

        August 17, 2015 at 2:45 pm

        At least you can grow basil. NEVER have I been successful with Basil. That is what started my curse I do believe 🙂

        Reply
    10. Carla

      August 17, 2015 at 7:08 am

      Such a a great idea.
      My produce bin is EMBARRASSINGLY full..,

      Reply
      • Kristen Chidsey

        August 17, 2015 at 2:46 pm

        Well, this is a GREAT way to use up what you have.

        Reply
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