Classic French Ratatouille

Why You’ll Love This Recipe

I love this ratatouille because it transforms simple vegetables into something truly elegant. Each ingredient adds its own unique flavor — the eggplant soaks up the herbs and olive oil, the zucchini adds freshness, and the tomatoes bring a natural sweetness that ties everything together. It’s a classic French dish that’s wholesome, vegan-friendly, and tastes even better the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 medium eggplant, diced
1 medium zucchini, sliced
1 bell pepper (red or yellow), chopped
1 onion, diced
2 cloves garlic, minced
2 cups ripe tomatoes, chopped (or 1 can of diced tomatoes)
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
Fresh basil leaves for garnish

Directions

I start by heating olive oil in a large skillet or Dutch oven over medium heat. Once hot, I add the diced onion and sauté for about 3–4 minutes until it becomes translucent. Then I stir in the minced garlic and cook for another minute until fragrant.

Next, I add the chopped bell pepper and cook for about 5 minutes until it softens. I stir in the diced eggplant and let it cook for another 5 minutes, allowing it to absorb the oil and begin to brown slightly. After that, I add the sliced zucchini and cook for another 5–7 minutes until all the vegetables are tender.

I then stir in the chopped tomatoes, tomato paste, thyme, basil, salt, and pepper. Once everything is well mixed, I reduce the heat to low, cover the pan, and let the ratatouille simmer gently for about 30 minutes, stirring occasionally.

If I want a thicker consistency, I uncover the skillet for the last 10 minutes to let some of the liquid evaporate. Once the vegetables are soft and flavorful, I remove the pan from the heat and let it rest for a few minutes before serving. I garnish with fresh basil leaves for a touch of color and aroma.

Servings and Timing

This recipe serves about 4–6 people. It takes roughly 20 minutes to prep and 40 minutes to cook, for a total of 1 hour.

Variations

Sometimes I like to add a pinch of red pepper flakes or herbes de Provence for extra flavor. If I’m craving something heartier, I stir in cooked chickpeas or serve it over quinoa, couscous, or pasta. For a rustic twist, I bake it in the oven after simmering for a slightly caramelized finish. It’s also delicious topped with a sprinkle of Parmesan or crumbled feta if I want a touch of creaminess.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days — the flavors deepen as it sits. To reheat, I warm it on the stovetop over medium-low heat, stirring occasionally. It also freezes beautifully for up to 2 months; I thaw it overnight in the fridge before reheating.

FAQs

What is traditional ratatouille made of?

It’s a French vegetable stew made with eggplant, zucchini, bell peppers, onions, tomatoes, and herbs.

Can I roast the vegetables instead of sautéing them?

Yes, roasting adds extra depth. I roast them at 400°F for 20–25 minutes before simmering in the sauce.

How can I prevent the eggplant from being bitter?

I sprinkle salt on the diced eggplant and let it sit for 10 minutes, then rinse and pat dry before cooking.

Is ratatouille served hot or cold?

I enjoy it warm as a main dish, but it’s also delicious chilled or at room temperature as a side or salad.

Can I make this dish ahead of time?

Absolutely — it tastes even better after the flavors meld overnight.

What’s the best type of tomatoes to use?

I prefer ripe fresh tomatoes, but canned diced tomatoes work perfectly when fresh ones aren’t in season.

How do I make it thicker?

I uncover the pan for the last 10 minutes of simmering to allow some liquid to evaporate.

Can I add other vegetables?

Yes, I sometimes add mushrooms or carrots for extra texture and flavor.

What can I serve with ratatouille?

I love it with crusty bread, rice, polenta, or grilled fish or chicken.

Can I make this recipe oil-free?

Yes, I can sauté the vegetables in a splash of vegetable broth instead of olive oil for a lighter version.

Conclusion

This Classic French Ratatouille is a timeless dish that highlights the best of simple, fresh ingredients. I love how the flavors meld together into a rich, aromatic stew that feels both rustic and elegant. Whether I serve it as a main meal or a side, it’s a beautiful way to bring the vibrant taste of the Mediterranean to my kitchen — healthy, hearty, and endlessly satisfying.