Even though ratatouille tastes best in the summer with the abundance of eggplant, zucchini, and tomatoes, it can be made and enjoyed all year. This ratatouille recipe uses green zucchini, yellow squash, eggplant, red peppers, onions, garlic, and fresh tomatoes for an insanely delicious meal!
Pro tip: Use canned tomatoes for a wintertime ratatouille; it will still be warmly delicious and comforting! A sprinkling of savory herbs completes this classic French dish.
What is Ratatouille?
Pronounced rat-a-too-ee, this traditional French dish is usually recognized for its beautiful presentation of vegetables! It’s made of stewed vegetables that can be cooked together or separately. We added oregano and herbes de Provence for the best flavor. Sometimes we include chickpeas in our ratatouille to add protein and make it a complete meal. Chickpeas are a non-traditional addition that we love!
What Makes it Fabulous?
- It's so simple, you don't even need an oven. Just a large skillet and something to stir with.
- The flavors of a traditional ratatouille recipe are all the flavors of home, comfort, and a mother's love. This is a food that brings back memories.
- Did we mention summer produce already? Because we love using fresh seasonal veggies from nearby farm stands. If you are lucky to have your vegetable garden you're in for a treat. The flavor of homegrown garden produce cannot be beaten.
Ratatouille Ingredients
The best part of making Ratatouille is using abundant fresh summer produce. Whether you’re growing your veggies, stopping by the farmer’s market, or grabbing colorful produce from the grocery store, this is bound to be a fresh and delicious dish.
- Extra Virgin Olive Oil. Use a high-quality oil for best results.
- Onion. Yellow onion works the best. A sweet onion will also work.
- Garlic Cloves. Nothing beats fresh garlic cloves for flavor.
- Tomato Paste. One can of paste brings so much intensity to a dish. Yes! Bring it on.
- Salt and Pepper.
- Eggplant. This vegetable gets a bad rap, but it is positively divine if cooked correctly.
- Zucchini. You could also use yellow squash.
- Red Bell Pepper. Orange or yellow will also work.
- Herbes de Provence. You may also use a combination of thyme and oregano dried or fresh herbs.
- Red Pepper Flakes. You may also use Aleppo Pepper. This is optional if you want some heat; you can add more or less to taste.
- Fresh Tomatoes. Stop by a farmer's market on your way home if you aren't growing your own.
How to Make Ratatouille
These vegetables all have different cooking times, so doing them in the correct order yields the best results! Put on a podcast or a favorite playlist, and get cozy in your kitchen. It’s time to chop veggies and get cooking!
First, you need to make sure you have a very large, deep skillet big enough to hold all of the ingredients. You could also use a Dutch oven. Heat your pan and add olive oil on medium heat. Then saute your onion and garlic for a few minutes.
Next, add the tomato paste, salt, and pepper to the pot.
After a few minutes, add the eggplant and mix it all up. Two minutes later, add water. Repeat this step to make sure that the eggplant gets cooked all the way through.
Finally, add the zucchini, red bell pepper, and seasoning. Boil and then simmer this mixture for thirty minutes.
It's very important to allow the eggplant to cook all the way through. All the other veggies can be a little crunchy, but not the eggplant.
Use a combination of green zucchini and yellow squash for a beautiful and colorful ratatouille.
Use fresh tomatoes in the summer and canned tomatoes in the winter.
How to Make Ahead and Freeze Ratatouille
If you want to put this dish in the freezer, you should slightly undercook the vegetables so that they don't become mushy when you reheat the dish. You will also want to separate the dish into individual portions and freeze them, ready to reheat. During the reheating process, you should add more herbs to refresh the dish.
How to Store Ratatouille
Keep your leftovers in the refrigerator for up to five days in an airtight container. You can put that same container in the freezer for up to six months.
How to Reheat Ratatoille
About one minute in the microwave should reheat one serving of this dish. This may vary from one machine to another, so add thirty-second increments until the dish is hot enough to sizzle a bit.
Tips for the Best Ratatouille
- If you want distinct pieces of vegetables, a 30-minute cooking time should be fine.
- To achieve a creamier, more stew-like consistency where the veggies melt into each other, cook the ratatouille longer.
- A little lemon juice added in the last few minutes of cooking will help brighten the flavor.
FAQ
Does ratatouille even taste good?
Yes. Properly cooked, this dish is amazing, it's full of flavor and light.
What can I serve as a side dish with ratatouille?
If ratatouille is your main dish add chickpeas to make it healthier. Serve ratatouille with crusty bread, or jalapeño cornbread, a fresh salad, our quinoa salad, or a Frittata
Why is ratatouille good for you?
Yes, it is a low-calorie dish filled with vitamin and fiber-rich vegetables.
What to Serve with Ratatouille
These flavorful, colorful vegetables can be served and enjoyed all by themselves! Don’t you love dishes like that? If you do want to add some sides, we’d recommend…
- Rice
- Couscous
- Quinoa
- Your favorite crusty bread
- Eggs! Serve leftovers in an omelet or on top of scrambled eggs, or use this ratatouille as your shakshuka base.
More Recipes that Use Summertime Produce
- Braised Eggplant in Fresh Tomato Sauce
- High Protein Skillet Eggplant Lasagna
- Green and Yellow Zucchini "Spaghetti" with basil and pine nuts
- Authentic Spanish Gazpacho Recipe - Fresh from the Garden
- Caprese Salad with Balsamic Glaze
- Baked Feta & Cheddar Zucchini Frittata
- Pan con Tomate
- Patatas Bravas
Did you make this ratatouille recipe?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Ratatouille
- Total Time: 55 minutes
- Yield: 7 cups - 4 servings
- Diet: Vegan
Ingredients
Ingredients for Ratatouille
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 4 cloves of garlic, minced or grated
- 2 tbsp tomato paste
- 1 tsp of salt, divided
- ⅛ tsp of pepper
- 3 Japanese eggplant (about 1 lb), diced into 1" pieces (about 4 cups diced).
- 2 large zucchini or yellow squash or a combination of both (2 lbs), diced into 2" pieces (about 6 cups diced)
- 1 large red, yellow, or orange bell pepper, diced into 1" pieces (about 2 cups diced)
- 1 tsp dry thyme
- 1 tsp dry oregano
- ½ tsp red pepper flakes or Aleppo pepper (optional, if you like some heat). Add more or less to taste.
- 1 28-ounce can of whole tomatoes, torn by hand or diced tomatoes with their juice
Ingredients for Matza Balls
- 1 box of matzo ball mix. Use one pack only
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- ¼ tsp salt (optional)
- 2 large eggs
Instructions
To make the ratatouille
- Heat the olive oil in a large deep skillet with a lid. Add the onion and garlic and saute over medium-high for 2-3 minutes
- Add the tomato paste, ½ teaspoon of the salt and pepper. Mix well and cook for an additional 2-3 minutes
- Add the eggplant, mix well and cook for 4 minutes on medium heat then add ½ cup of water. When the water cooks out, add another ½ cup of water and let it cook for 4 minutes. (Don't skip this step, this will ensure that the eggplant cooks all the way through). If the eggplant is not soft repeat the process until it is soft. Stirring frequently.
- Add the zucchini/squash and bell pepper, the remaining ½ teaspoon of salt, thyme, oregano and red pepper flakes or Aleppo pepper and continue cooking for 8-10 minutes until soft.
- Add canned whole or diced tomatoes with their juices bring to a boil, reduce the heat, and simmer covered for 30 minutes, or until the veggies are cooked to your liking (see Note 1).
To make the matza balls
- In a bowl, mix eggs, oil, garlic powder and salt, if using. Add one packet of matza ball mix, mix well and place in the refrigerator for 20 minutes. Do not skip the refrigeration step.
- Bring 2 quarts of water to a boil. While the water comes to a boil, form the matza balls.
- Using ¼ teaspoon of matza ball mix, form little matza balls.
- Carefully place matza balls into the boiling water and cook covered for 2 minutes. Reduce heat and simmer for 20 minutes. The matza balls will double in size.
- With a slotted spoon, remove the matza balls and carefully place them in the ratatouille.
- Bring the ratatouille to a boil and cook covered for 10 minutes, making sure you have enough liquid.
- Lower the heat and simmer for 30 minutes, until the matza balls from up a little.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 ¾ cup
- Calories: 188
- Sugar: 17
- Sodium: 612
- Fat: 8.3
- Saturated Fat: 1.3
- Unsaturated Fat: 6.3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 9.5
- Protein: 5.9
- Cholesterol: 0
Cindy
Thanks for the easy and delicious recipe! Always appreciate low calorie, easy to make and tasty recipes.
Vicky & Ruth
Thank you!
Janet Robinson
It was delicious - even better the second day. It's gone into the "print and save this recipe" folder. My knife skills aren't up to par so the prep time was longer. I used my Instant Pot for the sautéing and the final cooking. There was a lot of liquid and I was too lazy to continue to cook it down, but still delicious. Crusty bread and a Shiraz; it couldn't have been better.
Vicky & Ruth
We are so glad you enjoyed it, Janet!
Lynn
At what point do you add the tomatoes?
Vicky and Ruth
Hi Lynn, thank you for catching the mistake. We just corrected the recipe. You add the tomatoes, when after you add the herbs and spices. Enjoy!
Maggie
This was very easy to make and is very delicious.
Vicky and Ruth
Thank you so much! Glad to hear to enjoyed it!
pHYLLIS
Delicious, definitely a weekly side dish or main meal with some artisan bread!
Vicky and Ruth
YES! Perfect with artisan bread!