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Ratatouille displayed in a rustic dish surrounded by fresh produce.

The Best Homemade Ratatouille - A Classic French Recipe

Gaby Buller
Classic homemade ratatouille made with eggplant, zucchini, yellow squash, peppers, and fresh herbs. A simple French recipe that’s even tastier the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Appetizer, Main Course, Side Dish
Cuisine French
Servings 6 people
Calories 129 kcal

Equipment

  • 1 large skillet
  • 1 Large Pot
  • 1 large bowl
  • Paper towels

Ingredients
  

  • 2-3 tbsp. olive oil plus more as needed
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 lb. eggplant pealed and diced into 1 inch cubes
  • 1 lb. zucchini pealed and diced into 1 inch cubes
  • 1 lb. yellow squash pealed and diced into 1 inch cubes
  • 2 bell peppers any color
  • 3 cloves garlic minced
  • 1 large yellow onion chopped
  • 1 lb. ripe tomatoes 1 can or 15 oz. diced tomatoes
  • 2 tbsp. parsley chopped
  • 1 tbsp. basil chopped
  • 1 tbsp. thyme leaves

Instructions
 

Prepare the Vegetables

  • Dice the eggplant, zucchini, and yellow squash. Place in a large bowl, sprinkle with 1 tsp salt, and toss. Let sit 15–20 minutes to draw out moisture.
  • Pour off any liquid, spread the vegetables onto paper towels, and pat dry thoroughly.
  • Dice the bell peppers, mince the garlic, chop the onion, and dice the tomatoes (or open the can). Set aside.

Cooking the Ratatouille

  • Heat 2–3 tbsp olive oil in a large skillet over medium heat. Cook the eggplant, zucchini, and squash in a single layer until golden, then transfer to a large pot. Repeat with the remaining eggplant, zucchini, and squash mixture adding more oil as needed.
  • Cook the bell peppers in the skillet until lightly browned, then transfer to the pot.
  • Add garlic to the skillet and sauté for 1 minute until fragrant. Add onion and cook until translucent. Stir in the tomatoes and cook until they begin to break down into a sauce.
  • Transfer the tomato mixture to the pot with the other vegetables.

Simmer the Ratatouille

  • Gently stir all vegetables together. Add remaining black pepper, parsley, basil, thyme, and more salt to taste.
  • Simmer uncovered over low heat for 10–15 minutes, just until the juices reduce slightly and the flavors meld.

Notes

Notes:
  • Ratatouille is flexible — use what you have, though it’s traditionally more eggplant-heavy.
  • Doubles or triples easily for a crowd.
  • Serve warm with roasted meat, or vegetarian-style over creamy potatoes.
  • Can be served hot as a main, warm as a side, or cold as a starter.
  • Even better the next day after flavors meld.
Storage Instructions:
  • Store cooled ratatouille in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months; thaw overnight in the fridge.
  • Reheat gently on the stove over medium heat until warmed through.

Nutrition

Serving: 1cupCalories: 129kcalCarbohydrates: 19gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 337mgPotassium: 926mgFiber: 7gSugar: 11gVitamin A: 2855IUVitamin C: 102mgCalcium: 71mgIron: 2mg
Keyword authentic French, eggplant, healthy, simple, squash, summer, vegetable dish, vegetarian, zuccini
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