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With tomatoes, eggplant, peppers, and zucchini simmered with robust garlic and rich olive oil, this Ratatouille recipe delivers a vegetarian stew that is rich and comforting, while still feeling light and fresh.
Looking for more classic French recipes? Don't miss my recipes for French Onion Soup, Quiche Lorraine, Green Beans Almondine, Instant Pot Coq au Vin, and Instant Pot Beef Bourguignon.
Reasons to Love Ratatouille Stew
If you have an abundance of late summer produce, there is no better dish to make than Ratatouille! From the cozy flavors to the simple ingredients to the classic French flavors, you will love this recipe for so many reasons.
- Humble Ingredients. Vegetables are the star of this stew. You can even opt to mix and match what you have in your garden (or produce drawer).
- Easy to Make. You don't have to be a trained chef, or even a seasoned home-cook to make this stew. This recipe uses simple ingredients and a simple process to deliver an amazing stew.
- Classic Flavor with a Twist. This ratatouille recipe takes the building blocks of the classic French stew. But a splash of dry white wine and briny olives takes it from rustic to refined.
- Allergy-Friendly. Naturally gluten-free, dairy-free, egg-free, soy-free, and nut-free. Ratatouille is a win for nearly all diets.
Happy Cooking! xo Kristen
Ratatouille Ingredients
- Vegetables: Ratatouille can be made with any seasonal vegetable, but classically made with eggplant, bell peppers, yellow onions, and summer squash (zucchini and/or yellow squash).
- Tomatoes: Because Ratatouille is made with produce often straight from the garden, it makes sense to use fresh tomatoes, like Roma, beefsteak, or cherry tomatoes. In a bind, you can use canned crushed tomatoes.
- Olive Oil: For the best flavor, only olive oil will do. I prefer using extra virgin olive oil for, but any quality variety of olive oil will work.
- For Flavor: Garlic, fresh thyme, 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.
- White Wine: Adding a splash of dry white wine, such as Pinot Grigio or Sauvignon Blanc, adds a rich and acidic undertone that brightens the flavors. If you don't drink wine, simply use vegetable broth or chicken stock.
- Olives: Green olives are not at all traditional. My mom always added them for a salty finish, and to this day, I love the addition myself.
How to Make Ratatouille
While this recipe for Ratatouille does involve many steps and needs time to simmer, nothing is complicated and the labor required transforms humble ingredients into something spectacular.
- Salt Eggplant. Place peeled, diced eggplant in a large colander over a mixing bowl and sprinkle generously with salt. Let the eggplant sit for 30 minutes to 1 hour, allowing the bitter liquid to drain away from the eggplant.
Why Salt Eggplant?
Salting eggplant removes the excess moisture, along with reducing the natural bitterness of the vegetable. It is key to really good Ratatouille stew and eggplant parmesan.
- Blend Tomatoes. Because Ratatouille is a dish all about fresh produce, it is best to make your own tomato sauce using fresh tomatoes. I recommend roughly chopping tomatoes of choice and then blending or pureeing them until smooth. The skin will break down enough, it is not necessary to skin the tomatoes.
- Sauté Onions and Peppers. Sauté onions in a bit of heated olive oil in a large heavy-bottomed stock pot until soft and lightly caramelized. Once the onions have softened, add the peppers and continue to sauté for 3-4 minutes, or until the peppers soften.
- Toast Spices. Add the garlic, dried oregano, crushed red pepper flakes, and thyme to sauté for briefly for to toast and enhance their flavors.
- Deglaze Pan. Add in the wine (or broth) and scrape up any browned bits of the bottom of the pan. That is a lot of flavor right there.
- Add Tomatoes and Squash. Add the diced zucchini, squash, bay leaf, olives, and tomato puree to the veggies and let come to a simmer. Stir everything together and bring to a simmer over medium-heat.
- Sauté Eggplant. While the stew is simmering, sauté the eggplant in a separate skillet until just lightly toasted and beginning to caramelize. This will add flavor and texture to the eggplant and the Ratatouille itself.
- Simmer Stew. Add the sauteed eggplant to the large stock pan and bring to a simmer over medium-heat. Once simmering, turn the heat to low and simmer, uncovered, until the liquid has reduced and the vegetables are tender.
How to Serve Ratatouille
- As a Vegetarian Entree: Serve with Italian bread and a tossed Greek salad or Caesar salad.
- As a Sauce: Serve the thick stew over cooked pasta, Instant Pot Quinoa, or Instant Pot Brown Rice. For picky eaters, you can even opt to blend the ratatouille to form a smooth sauce before dishing out over pasta.
- As a Tapenade: Slather warm or cold ratatouille on crackers or bread. Delicious on its own or with the addition of feta or goat cheese.
- As a filling: Use leftovers as a filling for omelets, quiche, or frittatas.
More Summer Vegetable Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Ratatouille Stew
With tomatoes, eggplant, peppers, and zucchini simmered with robust garlic and rich olive oil, this Ratatouille recipe delivers a vegetarian stew that is rich and comforting, while still feeling light and fresh.
Ingredients
- 1 medium eggplant, peeled and diced into ½-inch cubes
- 4 medium Roma tomatoes, seeded, peeled, and chopped
- 2 ½ tablespoons extra virgin olive oil, divided, plus additional for serving
- 1 large yellow onion, minced
- 2 large bell peppers (any color), deseeded and cut into ½-inch chunks
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes, optional
- 2 sprigs fresh thyme , or ½ teaspoon dried thyme leaves
- 4 cloves garlic, minced
- ¼ cup dry white wine, or vegetable broth or chicken stock
- 2 medium zucchini and/or yellow squash, sliced into ½-inch chunks
- 1 dried bay leaf
- ½ cup Spanish Green Olives, halved
- ½-1 teaspoon kosher salt, + more for salting eggplant
- ½ teaspoon black pepper
- fresh basil leaves, for serving
Instructions
- Peel and dice the eggplant, and then place it in a colander over a large bowl or on a baking sheet lined with a rack. Sprinkle heavily with kosher salt. Let the eggplant sit for 30 minutes to 1 hour and then rinse well and pat dry.
- Coarsely chop the tomatoes and place them in a food processor fitted with an s-blade or blender and process until smooth. Set aside.
- Heat 2 tablespoons of olive oil in a large heavy-bottomed stock pan over medium heat. Once the oil has heated, add in the minced onion and ¼ teaspoon kosher salt and sauté for 4-6 minutes, stirring often, until the onion is glistening and softened.
- To the onions, add in the diced bell peppers and sauté for 3-4 minutes to soften. Once the peppers have softened, add 1 teaspoon oregano, ¼ teaspoon crushed red pepper flakes, 4 cloves minced garlic, and thyme leaves to the pan. Sauté for 30-60 seconds just to toast.
- Once your nose begins to smell the garlic, add in ¼ cup of wine (or vegetable broth or water) and scrape off the browned bits off the bottom of the inner pot. Let cook for 1-2 minutes and then turn off the heat.
- Add the processed tomatoes, diced zucchini/yellow squash, olives and bay leaf to the pan and season with a ½ teaspoon kosher salt and ½ black pepper. Bring the mixture to a simmer over medium heat.
- In the meantime, heat ½ tablespoon of oil in a large nonstick or stainless steel sauté pan over medium-high heat. Once heated, add in the prepared eggplant and sauté for 3-5 minutes, or until slightly golden and the edges are a bit caramelized.
- Add the sauteed eggplant to the stew. Once simmering, turn the heat to low and simmer, uncovered, until the liquid has reduced and the vegetables are tender, stirring often.
- To serve, remove the bay leave, taste and adjust seasonings. Drizzle with additional olive oil and top with fresh basil if desired.
Notes
Tomatoes: In place of the Roma tomatoes, you can use 1-pint cherry/grape tomatoes, 2 large beefsteak tomatoes, or one (15 oz) can of crushed tomatoes.
Olives: Spanish olives are not traditional, but add so much flavor and texture. Feel free to omit or use kalamata olives in their place.
Red Pepper Flakes: Omit to control the heat level.
Storage: Leftover Ratatouille can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 144kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 193mgPotassium: 625mgFiber: 6gSugar: 9gVitamin A: 2298IUVitamin C: 92mgCalcium: 49mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was such a hit and unbelievably delicious! So glad I can use up some veggies for a very tasty dinner!
I love hearing you enjoyed this Ratatouille Beth. Thanks for sharing.
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!
Awe, wonderful! So happy to hear your husband enjoyed the green olives 🙂
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.
You are super lucky to have all the veggies--I have a black thumb. So happy to hear you enjoyed this recipe.
I made this for dinner last night and everyone devoured it! Thanks so much for sharing this delicious recipe!
I love hearing how much your family enjoyed! Thanks for sharing!
Wow! This is a perfect summer meal! Love the addition of green olives! I would enjoy it with some homemade yogurt. YUM!
Oh yes, homemade yogurt it a great idea Zerrin! Glad you enjoyed.
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!