Traditional Ratatouille Recipe

Introduction

Ratatouille is a classic French vegetable stew that combines fresh, colorful produce into a flavorful, comforting dish. This traditional recipe highlights simple ingredients simmered to perfection, making it perfect as a side or a hearty main.

Ingredients

• 1 medium eggplant, cut into 1-inch cubes
• 1 teaspoon salt, plus more for seasoning
• 1/4 cup olive oil, or as needed, divided
• 1 medium red onion, cut into 1/2-inch pieces
• 2 red or yellow bell peppers, or a combination, cut into 1/2-inch pieces
• 2 medium zucchini, cut into 1-inch pieces
• 2 medium yellow squash, cut into 1-inch pieces
• 3 large plum tomatoes, seeded and coarsely chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 can (15-ounce) crushed tomatoes
• 1 bay leaf
• 1 heaping teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Freshly ground black pepper, to taste
• 1/4 cup thinly sliced fresh basil

Instructions

1. Step 1: Place eggplant in a colander, sprinkle with 1 teaspoon salt, and let drain in the sink or over a bowl while prepping the remaining vegetables.
2. Step 2: Pat the eggplant dry with a paper towel to remove excess moisture.
3. Step 3: Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Add the eggplant, reduce heat to medium, and cook 3-4 minutes until beginning to soften and lightly browned. Transfer to a bowl.
4. Step 4: Add more olive oil as needed. Add zucchini and yellow squash to the pot and cook 3-4 minutes until starting to soften and lightly browned. Transfer to the bowl with the eggplant.
5. Step 5: Add more oil if necessary. Add red onion and cook 4-5 minutes until softened, adjusting heat to avoid burning.
6. Step 6: Stir in the red bell peppers and cook another 3-4 minutes until beginning to soften.
7. Step 7: Add chopped tomatoes and garlic; cook for 1-2 minutes to release flavors.
8. Step 8: Pour in white wine, bring to a boil, and cook 1-2 minutes to reduce slightly.
9. Step 9: Add crushed tomatoes, bay leaf, oregano, and crushed red pepper flakes.
10. Step 10: Return eggplant, zucchini, and yellow squash to the pot. Reduce heat to medium-low and simmer uncovered for 20-25 minutes until vegetables are tender.
11. Step 11: Season with salt and freshly ground black pepper to taste. Remove bay leaf and stir in fresh basil before serving.

Tips & Variations

• For a richer flavor, use extra virgin olive oil and consider adding a splash of balsamic vinegar at the end.
• Swap fresh basil for thyme or rosemary for a different herbaceous note.
• Serve ratatouille over rice, pasta, or crusty bread for a complete meal.
• Roasting the vegetables individually before combining can add a smoky depth to the dish.

Storage

Store leftover ratatouille in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ratatouille ahead of time?

Yes, ratatouille tastes even better the next day as the flavors have time to meld. Prepare it a day ahead and refrigerate before reheating.

Is ratatouille gluten-free and vegan?

Traditional ratatouille is naturally gluten-free and vegan, made entirely from vegetables, herbs, and olive oil. Just double-check any additions you might use.

Traditional Ratatouille Recipe

Print Recipe

★★★★★

4.4 from 118 reviews

This traditional ratatouille recipe is a classic French vegetable stew, featuring tender eggplant, zucchini, squash, bell peppers, and tomatoes simmered together with aromatic herbs and garlic. It offers a flavorful, healthy, and colorful dish perfect as a main or side that celebrates fresh, simple ingredients cooked slowly to perfection.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium eggplant, cut into 1-inch cubes
• 1 medium red onion, cut into 1/2-inch pieces
• 2 red or yellow bell peppers, or a combination, cut into 1/2-inch pieces
• 2 medium zucchini, cut into 1-inch pieces
• 2 medium yellow squash, cut into 1-inch pieces
• 3 large plum tomatoes, seeded and coarsely chopped
• 1 can (15-ounce) crushed tomatoes
• 4 cloves garlic, minced

Seasonings & Herbs

• 1 teaspoon salt, plus more for seasoning
• freshly ground black pepper, to taste
• 1 bay leaf
• 1 heaping teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup thinly sliced fresh basil

Liquids & Oils

• 1/4 cup olive oil, or as needed, divided
• 1/2 cup dry white wine

Instructions

1. Prepare Eggplant: Place the cubed eggplant in a colander, sprinkle it with 1 teaspoon of salt, and let it drain in the sink or over a bowl to draw out excess moisture and bitterness. After about 10-15 minutes, pat the eggplant dry with paper towels.
2. Cook Eggplant: Heat 2 tablespoons of olive oil over medium-high heat in a Dutch oven or large heavy pot. Add the eggplant and reduce heat to medium. Cook for 3-4 minutes until the eggplant begins to soften and turns lightly browned. Transfer the cooked eggplant to a large bowl.
3. Cook Zucchini and Squash: Add more olive oil if needed. Add zucchini and yellow squash to the pot and cook over medium heat for 3-4 minutes until starting to soften and lightly browned. Transfer these vegetables to the bowl with the eggplant.
4. Sauté Onion: Add more oil if necessary. Add the diced red onion to the pot and cook over medium heat for 4-5 minutes until the onions become soft and translucent, stirring frequently and adjusting heat to prevent burning.
5. Add Bell Peppers: Stir in the red or yellow bell peppers and cook for another 3-4 minutes until they begin to soften.
6. Add Tomatoes and Garlic: Add the chopped plum tomatoes and minced garlic to the pot. Cook for 1-2 minutes to release their flavors.
7. Add Wine: Pour in the 1/2 cup of dry white wine and bring to a boil. Let it cook for 1-2 minutes to let the alcohol cook off and concentrate the flavor.
8. Add Crushed Tomatoes and Seasonings: Stir in the can of crushed tomatoes, bay leaf, dried oregano, and crushed red pepper flakes.
9. Combine Vegetables and Simmer: Return the cooked eggplant, zucchini, and yellow squash to the pot. Reduce heat to medium-low and simmer uncovered for 20-25 minutes or until all vegetables are tender and the flavors meld together, stirring occasionally.
10. Final Seasoning and Garnish: Remove the bay leaf. Season the ratatouille with additional salt and freshly ground black pepper to taste. Stir in the fresh sliced basil just before serving to add a bright, fresh herbal note.

Notes

• Salting and draining the eggplant helps reduce bitterness and prevents sogginess in the dish.
• Use a heavy pot or Dutch oven for even cooking and better flavor development.
• Adjust crushed red pepper flakes to desired spice level or omit if you prefer a milder dish.
• Ratatouille can be served warm or at room temperature and pairs well with crusty bread, rice, or pasta.
• For a richer flavor, use good-quality olive oil and fresh herbs whenever possible.

Keywords: ratatouille, French vegetable stew, eggplant recipe, healthy vegetable dish, vegetarian dinner, summer vegetables