Ratatouille Recipe
This traditional French Ratatouille recipe brings out the best in fresh, seasonal vegetables by searing and slow-cooking them with aromatic herbs until perfectly tender. I love how each ingredient enhances the next, and once you take your first bite, I’m sure you’ll feel the same.
Ingredients
- 4 tablespoons olive oil
- 1 large diced medium-sized eggplant
- 2 large diced medium-sized zucchini
- 1 peeled large diced yellow onion
- 1 seeded large diced red bell pepper
- 1 seeded large diced green bell pepper
- 6 thinly sliced garlic cloves
- 7 to 8 large diced Roma tomatoes
- 1 teaspoon sugar
- 6 fresh thyme sprigs
- 2 fresh parsley stems with leaves
- coarse salt and fresh cracked pepper to taste
Instructions
- Prepare all the vegetables into medium to large-size dice.
- Add 2 tablespoons of olive oil to a large rondeau pot over high heat until it begins to smoke lightly.
- Next, add in the eggplant, gently season with salt, and quickly sauté for 90 seconds, or just until 1 or 2 sides are browned. Set them aside on a plate in a single layer to cool slightly.
- Pour in 1 tablespoon of olive oil to the pot and once it smokes, add in the zucchini gently season with salt, and sauté for 2 minutes or until 1 or 2 sides is browned. Set it aside on a separate plate in a single layer to cool slightly.
- Add 1 more tablespoon of olive oil to the pot over medium heat and add in the onions. Gently season with salt and sauté for 4 to 5 minutes or just until they start to turn brown.
- Turn the heat down to low and continue cooking the onions for an additional 10 minutes or until they are well-browned and tender.
- Pour in the bell peppers, turn the heat to medium, and cook while stirring for 5 minutes.
- Stir in the garlic and cook for 2 to 3 minutes or until fragrant.
- Next, add the tomatoes, sugar, parsley sprigs and leaves, thyme sprigs, salt, and pepper. Stir the ingredients together, add a lid, and cook over low to medium heat for 10 to 12 minutes or until the tomatoes break down and form a thick-like sauce.
- Add back in the eggplant and zucchini and cook over low to medium heat while occasionally stirring for 5 to 6 minutes. Remove the parsley and thyme sprigs and discard them.
- Adjust the seasonings with salt and pepper and serve with an optional garnish of fresh thyme leaves and crushed red pepper flakes.
Notes
The key chef tip for making ratatouille is to sear each vegetable separately before combining them. This step locks in texture, enhances flavor, and prevents everything from turning mushy. Skipping this means losing that depth of taste that makes this dish truly stand out.
Dried Herb Swap: If I don’t have fresh parsley and thyme, I use 2 teaspoons of each dried instead. It still brings great flavor to the dish.
Best Cookware: I always go for a large, wide pot or pan so the vegetables sear properly instead of steaming. The more surface area, the better.
Salt Measurement: When I say gently season with salt, I mean about ¼ teaspoon at a time. Just enough to enhance the flavors without overpowering them.
Parsley Preference: I always reach for Italian flat-leaf parsley because it has the best flavor. If it’s not available, curly parsley works fine as a backup.
Make-Ahead: This is meant to be eaten within 15-20 minutes of making it.
How to Store: Cover and keep the ratatouille in the refrigerator for 5 days. This freezes well, covered for up to 3 months. Thaw in the refrigerator for one day or until thawed.
How to Reheat: Add two tablespoons of oil or lard to a large frying pan over high heat until it smokes lightly. Place in the desired amount of ratatouille and sauté for 3 to 4 minutes or until warm. Adjust the seasonings with salt and pepper and serve.
Nutrition
Calories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 13mgPotassium: 638mgFiber: 5gSugar: 9gVitamin A: 1493IUVitamin C: 69mgCalcium: 42mgIron: 1mg