What exactly is ratatouille?

Ratatouille is a French vegetable dish that celebrates the flavors of the season. The version I love most brings together tender eggplant, zucchini, bell peppers, and tomatoes, gently cooked until their flavors mingle into something bright and comforting. My ratatouille recipe works as both a rustic stew or an elegant layered presentation, depending on your mood.

What’s ratatouille made of?

At its heart, this dish is a mix of fresh vegetables and herbs. For my classic ratatouille recipe , I use eggplant, zucchini, bell peppers, onions, garlic, and tomatoes. A tomato-based sauce ties it all together, and fresh thyme or basil makes the flavors pop.

Is ratatouille a main dish?

It can be! On busy nights, I serve this ratatouille recipe easy style with pasta or crusty bread for a complete meal. For bigger spreads, it makes a colorful side next to grilled chicken or fish.

Is ratatouille eaten hot or cold?

I recommend serving it hot or warm—right out of the oven, the aroma alone is irresistible. That said, the stew method can also be enjoyed at room temperature, especially on warm summer days.

What is the difference between ratatouille and caponata?

While both are vegetable-based, caponata is Sicilian and often includes vinegar, capers, and sometimes anchovies for a tangy, briny flavor. Ratatouille, on the other hand, is purely plant-based and highlights sweet, herb-infused vegetables.

Do I need to peel eggplant for ratatouille?

It’s entirely personal preference. In my ratatouille recipe , I keep the skin on for color and texture, but peeling can make it softer and milder if that’s your style.

Does ratatouille have meat in it?

Not traditionally. My ratatouille recipe is fully vegetarian, but you can always serve it alongside roasted chicken or grilled steak if you want to add protein.

How do the French eat ratatouille?

In Provence, it’s common to serve ratatouille as a side to fish, roast meats, or omelets. You might even find it spooned over rice or tucked into a savory crepe.

Is ratatouille supposed to be mushy?

Nope. Good ratatouille should be soft and tender, but you should still be able to see and taste the individual vegetables. Mushiness usually means it’s been overcooked.

What goes well with ratatouille?

Almost anything! I pair it with fresh bread, pasta, or recipes from my own kitchen like Spam Musubi or 3-Ingredient Spicy Tuna Bowls for a twist.

How to store ratatouille?

Cool completely, then place it in an airtight container and refrigerate. My ratatouille recipe stays fresh for several days this way.

How long does ratatouille last?

Stored properly, it will last 4–5 days in the fridge.

Can you freeze ratatouille?

Yes, you can freeze it for up to 3 months. I like to portion it into smaller containers so I can thaw just what I need.

How to reheat ratatouille?

Reheat gently in a skillet over medium heat or in the oven at 350°F until warmed through. Add a drizzle of olive oil to refresh the flavors.

How do you spell ‘ratatouille’?

It’s spelled rat-a-tou-il-le. Say it like “ra-ta-TOO-ee,” and you’ll impress any French friend.

Viral Ratatouille Recipe – Simple Ingredients, Big Flavor

Name: Ratatouille Recipe : classic stew method
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 4 tablespoons olive oil; 1 large medium-sized eggplant, diced; 2 large medium-sized zucchini, diced; 1 large yellow onion, peeled and diced; 1 large red bell pepper, seeded and diced; 1 large green bell pepper, seeded and diced; 6 garlic cloves, thinly sliced; 7 to 8 Roma tomatoes, large diced; 1 teaspoon sugar; 6 fresh thyme sprigs; 2 fresh parsley stems with leaves; Coarse salt, to taste; Fresh cracked black pepper, to taste

Description

This flavorful layered Ratatouille is as stunning to look at as it is delicious, making it an ideal choice for both vegetarians and vegans.

Ingredients

Scale

4 tbsp olive oil (divided)
4 garlic cloves, minced
1/2 small onion, chopped
1/3 cup carrot, shredded
14 oz crushed tomatoes
2 tsp dried basil
1/2 tsp dried parsley
1 small eggplant, sliced 1/8 inch thick
2 small zucchini, sliced 1/8 inch thick
3 Roma tomatoes, sliced 1/8 inch thick
Salt, to taste
Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C).
In a large nonstick pan, heat 2 tablespoons of olive oil over medium-high heat.
Add onion, garlic, and carrot; cook until tender, about 5 minutes.
Stir in the crushed tomatoes, basil, and parsley; simmer for 15 minutes.
Season with salt and pepper to taste, and pour the sauce into a 2-quart baking dish.
Arrange sliced eggplant, zucchini, and tomatoes upright in a circular pattern over the sauce.
Brush vegetables with the remaining olive oil.
Cover and bake for 30 minutes.
Uncover and bake until vegetables are tender.
Serve immediately.

Notes

For more color, use yellow squash along with zucchini.
Slice vegetables evenly for consistent cooking.
Can be served hot or at room temperature.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 140 kcal
Sugar: 7 g
Sodium: 101 mg
Fat: 10 g
Saturated Fat: 1 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 0 mg