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    Homemade Ratatouille

    June 10, 2024

    Our homemade ratatouille recipe is tomatoe-y, hearty, and comforting. In fact, you might even like it better than that one Disney movie that your kids love so much.

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    homemade ratatouille in a pot with a spoon made with diced vegetables, spices, olive oil and fresh basil
    Photography by Gayle McLeod

    Nothing beats this easy ratatouille recipe when you’re surrounded by gorgeous summer produce. Ratatouille hails from Provence, and is an elegant, rustic classic French summer recipe. While many traditional ratatouille recipes call for the use of a mandoline for thin, layered slices and hours in the oven, in our easy ratatouille comes together a bit faster for all of the flavor in much less time. If you need more recipe ideas for using up all that glorious summer produce, check out our delicious Eggplant Parm, fresh Gazpacho, Tomato Salad, or even our Tomato Bruschetta.

    diced eggplant, zucchini, squash, onion, garlic, thyme, tomatoes, peppers, basil, salt and pepper in bowls for ratatouille

    Traditional Ratatouille Ingredients

    • Eggplant

    • Zucchini

    • Tomatoes

    • Onion

    • Fresh basil

    • Summer squash

    • Fresh garlic

    • Extra-virgin olive oil

    • Bell peppers

    • Fresh thyme

    • Salt & pepper

    diced eggplant, zucchini & squash in a bowl with salt, pepper, garlic powder, and olive oil
    eggplant, zucchini and squash seasoned with salt and pepper being cooked in a skillet with olive oil
    onion, garlic and thyme being cooked in olive oil in a skillet
    onion, garlic, thyme, tomatoes and bell peppers being cooked in olive oil in a skillet

    How To Make Ratatouille

    1. Chop everything! There are a handful of vegetables to cut up for this colorful garden vegetable stew – but – don’t fret, pop on your favorite album and enjoy! Pro tip: use your sharpest knife to cut the veggies uniformly so it cooks evenly and looks beautiful! And yes, you read that right — we do not bother peeling the eggplant.

    2. Cook the eggplant and zucchini in batches. In your favorite skillet, make sure you’re cooking those lovely summer veggies in a single layer so the vegetables brown instead of steam (steaming them would make them mushy). When the veggies are all browned, set them aside.

    3. Cook the tomatoes and onions. Cook the onions, add the garlic and thyme, then the chopped tomatoes and bell peppers. When everything is looking soft, add the zucchini and eggplant back to the pan.

    4. Let the flavors marry. Let the ratatouille simmer gently for at least 30 minutes, and up to an hour. Drizzle with olive oil and sprinkle with fresh basil when you’re ready to serve.

    homemade ratatouille in a skillet made with eggplant, zucchini, squash, onion, garlic, thyme, tomatoes, bell peppers & basil
    homemade ratatouille in a skillet made with eggplant, zucchini, squash, onion, garlic, thyme, tomatoes, bell peppers & basil

    How To Store Leftover Ratatouille

    How long you can store in the fridge, freeze well, how to reheat, make ahead etc).

    • Leftover ratatouille is half the reason to make homemade ratatouille! It is so good. The flavors will continue to improve and develop day after day, and it will be good in the fridge for about 5 days.

    • What would traditionally be served with ratatouille? Ratatouille is a hearty vegetarian main dish, and it doesn’t need much to accompany it — crusty bread (fresh Homemade Sourdough, if you’re a baker!) is a classic side, though you could also serve ratatouille over Creamy Polenta or with a nice Butter Lettuce Salad on the side.

    • Still drowning in summer produce? Check out our Simple Roasted Zucchini, or all of our favorite Zucchini Recipes and Fresh Tomato Recipes.

    homemade ratatouille in a skillet made with eggplant, zucchini, squash, onion, garlic, thyme, tomatoes, bell peppers & basil
    homemade ratatouille in a skillet made with eggplant, zucchini, squash, onion, garlic, thyme, tomatoes, bell peppers & basil

    More Summer Vegetable Recipes

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    Homemade Ratatouille

    Updated on June 10, 2024

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  1 hr 15 min
    • Calories:  195
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    Ingredients

    • 1 pound eggplant, large diced
    • 1 pound zucchini, large diced
    • 1 pound yellow squash, large diced
    • 2 teaspoons kosher salt, plus more for serving
    • ½ teaspoon freshly cracked black pepper, plus more for serving
    • 1 teaspoon granulated garlic
    • 6 tablespoons extra-virgin olive oil, plus more for serving
    • 1 medium yellow onion, chopped
    • 4 cloves garlic, minced
    • 4 sprigs fresh thyme
    • 6 Roma tomatoes, diced
    • 2 large bell peppers, diced
    • ¼ cup thinly sliced fresh basil, plus more for serving
    • Crusty bread, for serving (optional)

    Method

    1. Place the eggplant, zucchini, and squash in a large bowl. Add one teaspoon of the salt, the pepper, garlic powder, and 2 tablespoons of the olive oil, and toss until coated.

      diced eggplant, zucchini, squash, onion, garlic, thyme, tomatoes, peppers, basil, salt and pepper in bowls for ratatouille

    2. Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is glistening, working in batches, add the eggplant, zucchini, and squash in a single layer and cook, stirring occasionally, until lightly browned, about 12 minutes total. Add up to 2 more tablespoons of olive oil as needed. Transfer the vegetables to a large bowl.

      eggplant, zucchini and squash seasoned with salt and pepper being cooked in a skillet with olive oil

    3. Reduce the heat to medium and add the remaining 1 tablespoon oil. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and thyme, and cook until fragrant, about 1 minute. Add the tomatoes and bell peppers and season with the remaining 1 teaspoon salt. Stir in the eggplant and zucchini.

      onion, garlic, thyme, tomatoes and bell peppers being cooked in olive oil in a skillet

    4. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the vegetables are tender 45-60 minutes.

      homemade ratatouille in a skillet made with eggplant, zucchini, squash, onion, garlic, thyme, tomatoes, bell peppers & basil

    5. Remove the thyme stems and stir in the basil. Serve warm with a drizzle of olive oil, additional basil, salt and pepper to taste.

      homemade ratatouille in a skillet made with eggplant, zucchini, squash, onion, garlic, thyme, tomatoes, bell peppers & basil

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 195
    • Protein 4 g
    • Carbohydrates 17 g
    • Total Fat 15 g
    • Dietary Fiber 6 g
    • Cholesterol 0 mg
    • sodium 575 mg
    • Total Sugars 10 g

    Homemade Ratatouille

    Questions & Reviews

    Join the discussion below.

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    • Farah

      Hi! Can the eggplant, zucchini, and squash be roasted in the oven instead of browned on the stovetop?

      Sure! that would work fine! Hope you enjoy Farah.

    • Jenn

      Absolutely LOVED THIS!

      Thanks Jenn!