Easy Ratatouille Recipe (2024)

Published: Apr 20, 2021 by Shadi HasanzadeNemati · This post may contain affiliate links .

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Ratatouille is a hearty and healthy French dish that's packed with flavor. This classic recipe is made with hearty summer vegetables that you may already have on hand. Follow along for all the tips and tricks to make this delicious dish.

One of the things I love the most about Mediterranean recipes is that they use vegetables a lot. From eggplant caponata to Greek briam and vegan chickpea stew, classic Mediterranean dishes always have so much flavor within every bite. Ratatouille is another classic that checks all the boxes: fresh, flavorful and filling!

Table Of Contents:

About this recipe
Ingredients
Instructions
Oven instructions
Instant Pot directions
Serving suggestions
Frequently asked questions
Notes and tips
More delicious recipes
Step-by-Step Recipe

About this recipe

Ratatouille (pronouncedRat-uh-Too-ee) is a classic French stew that's originally from Provence, a region of France that's famous for its produce. Essentially, this dish is a celebration of fresh summer produce. It's a healthy and hearty dish flavored with herbs and extra virgin olive oil. Did I mention that it's easy to cook, too?

I suggest you make a big batch of this summer stew over the weekend and enjoy it all week long because it always tastes better after 24 hours in the fridge.

There are a few approaches to making this rustic dish. You can add everything to the pot at once or sauté each ingredient separately and mix them together. Some also roast the vegetables before making the stew.

All these approaches are acceptable and would work. However, the recipe I have for you is the easiest one that can be made in one pan. No roasting is required.

Ingredients

To make this recipe, you need the following ingredients:

Onion and garlic: The base of the dish. We need one large diced onion to start the base of this dish. You can use white or yellow onion for this recipe. I used 4 cloves of garlic, but you can use less if you prefer.
Eggplant: The best eggplants to use in this recipe are Italian eggplants because of their size and flavor. Make sure the eggplants are bright and heavy for their size.
Zucchini: I like to keep the peel on for the zucchinis since they're very tender.
Spices: As for flavoring, you can use fresh or dry thyme and oregano plus salt and pepper.

As you can see, this easy summer stew is made with humble ingredients. You could even call it a Mediterranean comfort food, ideal for the days you crave a hearty yet simple dish.

Instructions

Chop all the vegetables: Dice the onion and garlic finely, peel strips on the eggplant and cut it into large cubes. Cut the zucchini into cubes as well and dice the bell peppers and the tomato. Place all the veggies in separate containers or bowls.
Cook the onion and garlic: Heat some olive oil in a large pan and saute onion and garlic until they start looking translucent.
Add the eggplant: Add in the eggplant to the onion and garlic and stir to combine. Cook for 8 to 10 minutes until it starts getting golden brown. You might need to add more olive oil at this stage.
Add the zucchini and peppers: Now it's time to add your zucchini and diced peppers. Stir to combine, and cook for about 5 minutes.
Tomatoes and spices: Finally add the tomatoes, thyme, oregano, salt and pepper to the vegetables in the pan. Give it a good stir, cover and cook for about 30 minutes until all the vegetables are fully cooked.

It's best to make the ratatouille a day in advance and let the flavors bind together in the fridge. I usually make a big batch on the weekend and have it as a main or side dish during the week. Trust me, the flavor gets better as it sits in the fridge.

Oven instructions

You can also make this dish in the oven. To make baked ratatouille, you need to make a base sauce before adding the vegetables.

Saute onion and garlic until translucent.
Add finely chopped peppers to the onion and garlic. Cook for a few minutes.
Pour in one 15 oz. can of diced tomatoes (or fresh tomatoes) and cook for about 5 minutes.
Season with thyme, salt and pepper.
Pour the sauce in a baking dish or a cast iron skillet.
Slice the eggplant, zucchini and tomato into medallions.
Place them in the baking dish in an alternating pattern.
Cover with an aluminum foil and bake in the oven at 350°F for 45 minutes.
Uncover and bake for another 10 minutes.

Instant Pot directions

You can make ratatouille recipe in the instant pot very easily:

Press the "saute" function and pour extra virgin olive oil into the instant pot.
Saute onion and garlic for a minute until golden.
Add in chopped eggplant, zucchini and peppers. Cook for a couple of minutes and add more olive oil if needed.
Add one can of diced tomatoes (15 oz.) to the instant pot. If using fresh tomatoes, add ½ cup water as well.
Season with oregano, thyme, salt and pepper and lock the lid.
Press the "pressure cooker" function and set the time for 8 minutes. Make sure the valve is on "sealing."
Once the cooking time is done, do a quick release. Place a small kitchen towel on the valve before using quick release to absorb the steam.

Serving suggestions

Ratatouille is ideally served at room temperature or cold. While you can serve it as a main dish with a piece of crusty toasted bread, it also makes a delicious side. Consider serving it with Garlic chicken, Italian chicken or beef kabobs.

Frequently asked questions

Do I need to peel the eggplant for this recipe?

This depends on the eggplant and of course, your preference. Traditionally, eggplant is peeled. However, I simply peeled strips off of the skin as I like the color to pop and the texture that comes with a little skin.

Should I salt the eggplants?

Depending on the eggplant, you may be able to skip this step. I don't fry the eggplant much as I let it cook completely with the tomatoes and other ingredients. However, if you're going to fry them longer or are worried about the eggplants being bitter (mine weren't), go ahead and salt them generously after you cut them into chunks. Let them sit in a colander for about 30 minutes until they start "sweating." Then rinse them and pat dry with a paper towel.

Can I use canned tomatoes?

Absolutely. The only risk associated with using canned tomatoes is that they have more liquid than fresh tomatoes, therefore your stew will have more liquid in the end (which is fine). For this recipe, you can use one 15 oz. can of diced tomatoes.

Can I freeze ratatouille?

Yes, this French classic freezes beautifully. Make a big batch and freeze the leftovers in an airtight container. To serve, thaw in the fridge overnight or in the microwave. Heat in a pan over medium heat and serve.

Notes and tips

Italian eggplants work very well for this recipe as they're usually small and less spongy than other types of eggplant.
You can use yellow squash instead of or in addition to zucchini.
The most common herbs to use in this recipe are basil, thyme and parsley. You can use any or all of these herbs. I love topping mine with some freshly chopped parsley.
When it comes to chopping vegetables, you preference comes first. You can have the vegetables in bigger chunks, or dice them into small chunks.

More delicious recipes

Eggplant Caponata Recipe
Roasted Brussel Sprouts Recipe with Garlic and Lemon
Mediterranean Oven Roasted Vegetables
Greek Eggplant Moussaka Recipe

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Step-by-Step Recipe