Classic French Ratatouille

This classic French ratatouille is a vegetable stew that captures the sunny essence of the Mediterranean! Each vegetable is sautéed separately to enhance its unique flavor before being gently braised together in a rich, tomato-based sauce. The result is a colorful, summery dish that’s both hearty and light, with a perfect balance of savory, sweet, and herbaceous notes. Serve it as a stunning vegetarian main with crusty bread or as a versatile side to complement any meal. It’s a wholesome, crowd-pleasing dish that’s as beautiful as it is delicious!

Instructions

1. 1

   Prepare eggplant: Place cubed eggplant in a colander over a bowl. Sprinkle with 1/2 tsp kosher salt and toss to coat. Let sit for 30 minutes to sweat, allowing moisture to bead on the surface (no need to wipe off).

2. 2

   Make tomato puree: Blend fresh tomatoes in a blender or food processor until smooth. If using canned crushed tomatoes, skip this step.

3. 3

   Cook eggplant: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add eggplant and sauté for 4-5 minutes, stirring occasionally, until golden on the outside but still slightly firm inside. Transfer to a large pot.

4. 4

   Cook onions and garlic: In the same skillet, add 1 tbsp olive oil. Add onions, garlic, and a pinch of the 3/4 tsp salt. Cook for 3 minutes until onions soften and develop a light golden edge. Transfer to the pot with eggplant.

5. 5

   Cook bell peppers: Add 1 tbsp olive oil to the skillet. Add red and yellow bell peppers with a pinch of salt. Sauté for 3 minutes until slightly softened but still firm. Transfer to the pot.

6. 6

   Cook zucchini: Add 1 tbsp olive oil to the skillet. Add zucchini with a pinch of salt and sauté for 3 minutes, keeping it firm and slightly raw inside. Transfer to the pot.

7. 7

   Braise stew: Add tomato puree, thyme, olives, remaining salt, and black pepper to the pot with the vegetables. Stir to combine. Heat over medium-high until simmering, then reduce to low. Simmer uncovered for 20-25 minutes, stirring occasionally, until vegetables are tender and the sauce thickens to a moist, juicy consistency (not watery, but not dry).

8. 8

   Finish and serve: Taste and adjust salt if needed. Stir in 1 tbsp fresh basil. Transfer to a serving dish, drizzle with extra virgin olive oil, and garnish with additional basil. Serve immediately as a vegetarian main with crusty bread or as a side dish.

Recipe Notes

• Tomatoes – Fresh tomatoes give a vibrant, summery flavor, but a 400g / 14oz can of high-quality crushed tomatoes (like Mutti) or 2 cups tomato passata works well. Avoid low-quality canned tomatoes, which can be sour and lack depth.

• Herbs – Fresh thyme adds an authentic French touch, but 1/2 tsp dried thyme, oregano, or mixed herbs can substitute. For basil, parsley is a great alternative for finishing if basil is unavailable.

• Serving suggestions – As a main, pair with crusty bread, quinoa, or couscous for a hearty vegetarian meal. As a side, it complements grilled meats, fish, or roasted chicken beautifully. For a low-carb option, serve over cauliflower rice.

• Sweating eggplant – Salting eggplant softens its texture and reduces oil absorption during cooking. Modern eggplants aren’t bitter, so this step is about texture, not taste. Don’t skip it for best results.

• Vegetable variations – Feel free to add mushrooms, fennel, celery, or summer squash to the mix. Wiltable greens like spinach or kale can also be stirred in during the last 2 minutes of braising for extra nutrition.

• Storage – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Freezes well for up to 3 months; thaw overnight before reheating.

• Make it ahead – Ratatouille tastes even better the next day as flavors meld. Prepare up to 2 days in advance and refrigerate. Reheat gently before serving.

• Nutrition – Per serving, assuming 8 servings as a side dish. Values exclude optional bread or other sides.