Traditional Ratatouille Recipe
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Traditional Ratatouille is a French side dish made with eggplant, zucchini, squash, tomatoes, bell pepper, onion, and herbs in a skillet or Dutch oven. This rustic Provençal vegetable dish can be served hot, warm, or cold.
Check out these other Zucchini and Squash Recipes for even more delicious ways to use this versatile gourd!
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What you Need for Traditional Ratatouille
Head to your local Farmer’s Market or produce section at the grocery store to find all of these ripe, summer vegetables.
- Eggplant: Look for smooth, shiny, taut skin with no soft spots or wrinkles. It should feel fairly heavy for its size.
- Zucchini: It should be firm with smooth, unblemished skin. Skip the enormous ones, they’re usually more watery and seedy.
- Yellow Squash: Again, look for firm, smooth, unblemished skin.
- Tomatoes: Roma/plum tomatoes are ideal. They’re meaty and contain less water than large slicing tomatoes. Choose ripe ones that have some give but aren’t soft.
- Bell Pepper: Choose one that’s firm, glossy and heavy. Red bell pepper adds sweetness, but any color will work.
- Onion and Garlic: A yellow onion gives the sauce a nice savory sweetness, and fresh, firm garlic will have better flavor than cloves that are beginning to sprout.
- Herbs: Fresh thyme and Italian parsley add fresh flavor without overpowering the dish.
Check out the printable recipe card below for the complete recipe and detailed instructions.
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How to Make Classic Ratatouille Step-By-Step
Heat one tablespoon of olive oil in a skillet or Dutch oven over medium-high heat. Add the chopped eggplant, reduce heat to medium and cook until it begins to soften and is lightly browned, about 3 to 4 minutes. Transfer to a bowl and set aside.
Add an additional tablespoon of oil to the skillet. When oil is hot, add zucchini and yellow squash and cook until it beings to soften and is lightly browned, about 3 to 4 minutes. Transfer to the bowl with the eggplant.
Add additional oil if needed. Add the chopped onion to the skillet and cook for 4 to 5 minutes or until softened. Adjust the heat as need to prevent the onions from burning.
Add the red bell pepper and continue cooking until they begin to soften, about 3 to 4 minutes.
Add the chopped tomatoes and sliced garlic and cook for 2 minutes.
Return the eggplant, zucchini and yellow squash to the skillet. Add in the thyme and Italian parsley, reduce heat to medium-low and simmer uncovered for 20 to 25 minutes or until the vegetables are tender. Season with salt and pepper to taste.
Garnish with additional fresh thyme for a pop of flavor.
For best flavor allow Ratatouille to rest before serving. Serve warm or cold with crusty bread, pasta, or rice.
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Do I Have to Salt the Eggplant?
No you don’t. The old “you must salt eggplant to remove the bitterness” rule isn’t necessarily true anymore with modern eggplants.
Can I Make This Recipe Ahead of Time?
To make ahead or store leftovers: Cool completely then store in the refrigerator, in an airtight container for a day or two. Use within 4 days for best flavor. Reheat over medium-low heat adding vegetable stock or water as needed.
What Other Herbs Can I Use?
A bouquet garni or dried Herbes de Provence (thyme, rosemary, oregano, and basil). When using dried herbs, rub them between your fingers as you sprinkle them into the skillet. This helps to release the flavors that are hidden inside.
What to Serve with Ratatouille
- Coq a Reisling: Chicken thighs, leeks, garlic, white wine, and chicken stock.
- Garlic Rosemary Pork Chops: Thick, bone-in pork chops stay moist while they cook on the stove, then finish in the oven.
- Steak au Poivre: Pan-seared filet mignon with a peppercorn crust topped with a rich, creamy Cognac sauce.
- Oven-Roasted Spatchcock Chicken: A whole chicken that has been butterflied by removing the backbone, and pressed to make it lay flat, then roasted with garlic, lemon, and thyme.
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Enjoy!!
Traditional Ratatouille Recipe
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil use more as needed
- 1 medium eggplant cut into 1/2-inch pieces
- 1 medium zucchini cut into 1-inch pieces
- 1 medium yellow squash cit into 1-inch pieces
- 1 cup onion cut into 1-inch pieces – I used yellow onion
- 1 red bell pepper seeded and cut into 1/2-inch pieces
- 3 cloves fresh garlic thinly sliced or minced
- 3 large Roma tomatoes seeded and coarsely chopped – substitute plum tomatoes
- 1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 0.25 cup fresh Italian parsley leave whole
- sea salt and crushed black pepper to taste
Instructions
- Heat one tablespoon of olive oil in a skillet or Dutch oven over medium-high heat. Add the chopped eggplant, reduce heat to medium and cook until it begins to soften and is lightly browned, about 3 to 4 minutes. Transfer to a bowl and set aside.
- Add an additional tablespoon of oil to the skillet. When oil is hot, add zucchini and yellow squash and cook until it beings to soften and is lightly browned, about 3 to 4 minutes. Transfer to the bowl with the eggplant.
- Add additional oil if needed. Add the chopped onion to the skillet and cook for 4 to 5 minutes or until softened. Adjust the heat as need to prevent the onions from burning.
- Add the red bell pepper and continue cooking until they begin to soften, about 3 to 4 minutes. Add the chopped tomatoes and sliced garlic and cook for 2 minutes.
- Return the eggplant, zucchini and yellow squash to the skillet. Add in the thyme and Italian parsley, reduce heat to medium-low and simmer uncovered for 20 to 25 minutes or until the vegetables are tender. Remove Italian parsley. Season with salt and pepper to taste. Garnish with additional fresh thyme for a pop of flavor.
- For best flavor allow Ratatouille to rest before serving. Serve warm or cold with crusty bread, pasta, or rice.
Notes
- No you don’t. The old “you must salt eggplant to remove the bitterness” rule isn’t necessarily true anymore with modern eggplants.
- To make ahead or store leftovers: Cool completely then store in the refrigerator, in an airtight container for a day or two. Use within 4 days for best flavor. Reheat over medium-low heat adding vegetable stock or water as needed.
- A bouquet garni or dried Herbes de Provence (thyme, rosemary, oregano, and basil). When using dried herbs, rub them between your fingers as you sprinkle them into the skillet. This helps to release the flavors that are hidden inside.
