SUBSCRIBE: Get the latest recipes, tips & tricks in your inbox.

Cucina Casa M - Easy, Elegant Entertaining
View Full Menu
ratatouille in a serving bowl and serving plate

Ratatouille

Ratatouille is a French Provencal Vegetable dish that is usually made in the summer with onions, eggplant, peppers, zucchini, and herbs. It’s a great way to use that abundance of veggies you may have in your garden, or that you bought at the farmer’s market. It takes a little while for it to cook, but you will be so rewarded! It’s a dish that is good the day it is made but only improves with time, giving all the flavors have a chance to mellow. It is so versatile because of the many ways you can serve it. It’s the perfect side dish served warm alongside grilled meats and fish. Or, you can serve it cold as a salad or add it to a sandwich. You can top a crostini with it and you have a quick appetizer. I love it so much that I double the recipe! I put some in my freezer for later in the season and have a container of it in my fridge all summer long. 
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins

Ingredients
  

  • ¼ cup Olive Oil
  • 3 Onions
  • 2 Medium Italian or Globe Eggplants
  • 2 Red Peppers
  • 4 Medium Zucchini
  • 2 pounds Roma Tomatoes (or one 14oz can diced tomatoes)
  • 3 cloves Garlic crushed
  • 2 T Fresh Thyme
  • Salt & Pepper
  • 2 T Fresh Basil chiffonade

Instructions
 

  • Cut the onions, eggplants, peppers, and zucchini into a medium dice. Set aside.
    diced vegetables on a cutting board
  • In a large sauté pan over medium heat, warm the olive oil. Add the onions and cook 10-15 minutes until soft and transparent. Add the garlic and cook 5 minutes, stirring often so that the garlic doesn’t burn.
    saute pan with onions and garlic
  • Add the eggplant, toss with the onions, and cook 10 minutes.
    eggplant being added to the onions and garlic
  • Add the peppers and zucchini and toss with the onion/eggplant. Cook 10 – 15 minutes.
    adding peppers and zucchini to the eggplant mixture
  • Add the tomatoes and thyme. Cook 10-15 minutes more until all the vegetables are soft and the tomatoes have released their juices.
    adding tomatoes and thyme to the veggie mixture
  • Season with salt and pepper.
    seasoning the ratatouille with salt and pepper
  • Transfer to serving bowl and top with basil. Serve warm or cold.
    ratatouille in a serving bowl with being garnished with basil

Notes

TIPS & TRICKS
– Use your largest sauté pan or even a soup pot to sauté the veggies. I like to use my 6qt sauté pan it is big enough that all the vegetable fit in it nicely.
-By adding the vegetables in stages, they have a chance to cook and soften but do not become a mushy mess. They are colorful and full of flavor.
– I use 2 wooden spoons to “toss “the vegetable (like you would a salad) Toss them frequently until they are well mixed and slightly soften.
– Ratatouille freezes beautifully.