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Bowl of classic French ratatouille with colorful summer vegetables and herbs.

Classic French Ratatouille

A comforting vegetable stew made with summer vegetables, perfect as a main dish or side.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: French, Vegetarian
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Ratatouille
  • 2 tablespoons olive oil Plus a little extra if needed
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 bell pepper, chopped Red is preferred
  • 1 medium eggplant, cut into small cubes
  • 2 medium zucchini, sliced or cubed
  • 4 to 5 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
  • 1 teaspoon salt Plus more to taste
  • 1/2 teaspoon black pepper
  • 1 to 2 teaspoons dried herbs like thyme or herbes de Provence
  • to taste chili flakes, balsamic, or fresh basil Optional

Method
 

Preparation
  1. Warm the olive oil in a large pot or deep pan over medium heat. Add the onion and cook for about 5 minutes until it starts to soften. Stir in the garlic and cook for 30 seconds.
  2. Toss in the bell pepper and eggplant. Cook for 8 to 10 minutes, stirring now and then, adding more oil if the pan looks dry.
  3. Add the zucchini and tomatoes (or crushed tomatoes) along with salt, pepper, and herbs. Stir everything well.
  4. Lower the heat to a gentle bubble, cover loosely, and let simmer for 25 to 35 minutes, stirring occasionally.
  5. Taste and adjust salt. Add a small splash of balsamic or torn basil leaves if needed. Let sit for 10 minutes before serving.

Notes

Ratatouille tastes even better the next day. Store leftovers in the fridge for up to 4 days or freeze for 2 to 3 months.