Name: Classic French Ratatouille
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 1 medium eggplant, diced; 1 medium zucchini, diced; 1 yellow squash, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 small onion, finely chopped; 4 cloves garlic, minced; 4 large ripe tomatoes, chopped (or 1 can diced tomatoes, drained); 3 tablespoons olive oil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh parsley

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Classic French Ratatouille a hearty, rustic vegetable stew straight from the sunny region of Provence, ratatouille is one of my favorite ways to enjoy fresh summer produce. Made with eggplant, zucchini, squash, bell peppers, and tomatoes, this dish is deeply satisfying while staying light and naturally healthy. Whether I serve it warm as a comforting main dish or chilled as a refreshing side, ratatouille always brings out the best of Mediterranean flavors.

Classic French Ratatouille

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 medium eggplant, diced

1 medium zucchini, diced

1 yellow squash, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small onion, finely chopped

4 cloves garlic, minced

4 large ripe tomatoes, chopped (or 1 can diced tomatoes, drained)

3 tablespoons olive oil

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon red pepper flakes (optional)

Salt and black pepper to taste

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

Directions

I start by heating 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Then I add the diced eggplant and sauté for 5–7 minutes until it softens and browns slightly. Once done, I remove it and set it aside.

In the same skillet, I pour in another tablespoon of olive oil and sauté the zucchini and yellow squash for about 4–5 minutes until they’re just tender. Then I remove them and add them to the eggplant.

I add the final tablespoon of oil to the pan and cook the chopped onion for 3–4 minutes until translucent. Then I stir in the garlic and cook it for about a minute.

Next, I stir in the diced bell peppers and cook them for 4–5 minutes. I add the tomatoes, thyme, oregano, and red pepper flakes, letting everything cook together for 5–7 minutes until the tomatoes start to break down.

I return the cooked eggplant, zucchini, and squash to the skillet, stirring to combine all the vegetables. Then I season the stew with salt and pepper.

I reduce the heat to low, cover the pot, and let the mixture simmer for 15–20 minutes, stirring now and then, until all the vegetables are tender and the flavors come together.

After removing the pot from the heat, I stir in the fresh basil and parsley right before serving.

Servings and timing

This recipe makes about 6 servings.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: Approximately 130 kcal per serving

Variations

Sometimes I like to roast the vegetables instead of sautéing them, which gives the dish a deeper, caramelized flavor. If I want more of an herby kick, I add fresh thyme or even rosemary. For a protein boost, I sometimes stir in chickpeas or serve it alongside grilled tofu. When tomatoes aren't in season, I use canned San Marzano tomatoes for better flavor. And if I want a smoother texture, I pulse part of the cooked ratatouille in a blender and stir it back in for a thicker stew.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. Ratatouille actually tastes even better the next day, as the flavors develop more. When reheating, I simply warm it over low heat on the stove or microwave individual portions. If I freeze it, I use freezer-safe containers and thaw it overnight in the fridge before reheating. I avoid overcooking when reheating to keep the vegetables from turning mushy.

FAQs

What can I serve with ratatouille?

I usually serve it with crusty bread, over rice, couscous, or even pasta. It’s also great alongside grilled proteins like tofu or lentil patties.

Can I make ratatouille ahead of time?

Yes, and I often do. The flavor improves after a day or two, making it a perfect make-ahead meal for the week.

Do I have to peel the vegetables?

No, I keep the skins on. They add texture and nutrients, and everything softens nicely as it cooks.

Is ratatouille supposed to be chunky or smooth?

It’s traditionally chunky, but I sometimes blend a portion if I want a thicker consistency. Both ways taste amazing.

Can I bake ratatouille instead of cooking it on the stove?

Yes, I sometimes layer the vegetables in a casserole dish and bake it covered at 375°F (190°C) for about 45–50 minutes. It’s a more hands-off approach and still delicious.

Conclusion

Classic French ratatouille is one of those timeless dishes that I keep coming back to, especially during the warmer months. It’s healthy, versatile, and bursting with Mediterranean flavors. Whether I enjoy it fresh off the stove, chilled from the fridge, or reheated the next day, this stew always delivers comfort and satisfaction with every bite.

📖 Recipe:

Classic French Ratatouille

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Author: Cheryl
Total Time: 55 minutes
Yield: 6 servings
Diet: Vegan

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Description

A hearty and rustic French vegetable stew from Provence, ratatouille is made with eggplant, zucchini, squash, bell peppers, and tomatoes. Naturally vegan and gluten-free, it's flavorful, comforting, and perfect for making the most of summer produce.

Instructions

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the diced eggplant and sauté for 5–7 minutes until softened and lightly browned. Remove and set aside.
Add another tablespoon of olive oil and sauté the zucchini and yellow squash for 4–5 minutes until just tender. Remove and add to the eggplant.
Add the final tablespoon of oil and cook the chopped onion for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute.
Stir in the diced bell peppers and cook for 4–5 minutes. Add the tomatoes, thyme, oregano, and red pepper flakes. Cook for 5–7 minutes until the tomatoes begin to break down.
Return the cooked eggplant, zucchini, and squash to the skillet. Stir to combine all the vegetables.
Season with salt and black pepper. Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until vegetables are tender and flavors have melded.
Remove from heat and stir in the fresh basil and parsley before serving.