Easy Ratatouille Recipe

What is Ratatouille?

Ratatouille is a vegetable dish from Provence in southern France traditionally made with summer vegetables like eggplant, zucchini, peppers, onions and tomatoes.

Classic Ratatouille is generally cooked more like a stew, but there are plenty of variations. This recipe uses the same combination of Mediterranean vegetables and herbs in a layered, baked presentation.

So if your mental picture of Ratatouille is those perfectly arranged slices of colorful vegetables, this is the recipe you’re looking for.

Ingredients For Ratatouille

The ingredient list is wonderfully simple, so fresh vegetables and good seasoning make a big difference here.

• Eggplant – A small, slender eggplant is best because the slices will be closer in size to your zucchini and squash. Japanese or Chinese eggplant would also work well. If you’re using a larger globe eggplant, just cut the rounds into halves or quarters as needed.
• Zucchini and Yellow Squash – Using both gives you that gorgeous contrast of green and yellow. Can’t find yellow squash? Use more zucchini instead. The reverse works, too.
• Roma Tomatoes – Roma tomatoes are firm enough to slice without completely falling apart and they don’t release quite as much liquid as some larger tomatoes. Other plum tomatoes are a good substitute.
• Onion and Red Bell Pepper – These form the base of the sauce and give it sweetness and depth. A sweet onion can stand in for yellow onion, and an orange or yellow bell pepper will work instead of red.
• Crushed Tomatoes and Tomato Paste – Crushed tomatoes create the bulk of the sauce while tomato paste concentrates the tomato flavor and gives the sauce a little more body.
• Garlic – Fresh garlic gives the sauce much better flavor than garlic powder here. Three cloves gives you plenty of garlic flavor without overwhelming the vegetables.
• Balsamic Vinegar – Just a little wakes up the tomato sauce and balances its sweetness. Red wine vinegar is the substitute I’d reach for if you’re out of balsamic.
• Herbes de Provence – This is my first choice because the dried herbs in Herbes de Provence are perfect with all of the summer vegetables. Italian seasoning works just as well if that’s what you have in the pantry.
• Olive Oil – Used for both the tomato sauce and the vegetables. A good extra virgin olive oil adds even more flavor, but your everyday cooking olive oil works perfectly.
• Fresh Basil or Parsley – Add this after baking for fresh flavor and a little extra color.

How to Make Ratatouille

This is one of those recipes that looks much more complicated than it actually is.

1. Start the sauce. Heat the olive oil and cook the onion and red bell pepper until they’re soft, glossy and beginning to smell sweet.
2. Add the aromatics. Stir in the garlic just until fragrant. You don’t want it browned. Add the crushed tomatoes, tomato paste, balsamic vinegar, herbs and seasonings and let everything simmer for a few minutes. The sauce should look slightly thicker and richer before you take it off the heat.
3. Slice the vegetables. Cut the eggplant, zucchini, yellow squash and tomatoes into thin, even rounds, approximately 1/8-inch thick. A mandoline makes this ridiculously fast, but a sharp knife works just fine.
4. Start stacking. Make a little repeating stack of eggplant, zucchini, squash and tomato. Set it upright along the outside of the skillet and continue adding slices in the same order.
5. Make the spiral. Work your way around the outside of the pan and gradually move toward the center. Keep the slices slightly overlapping so the finished Ratatouille looks full instead of sparse.
6. Season. Drizzle the vegetables with olive oil and sprinkle with herbs de Provence, salt and plenty of freshly ground black pepper.
7. Bake covered first. Cover the pan tightly with foil and bake. This traps steam so the vegetables become tender without drying out.
8. Finish uncovered. Remove the foil for the last part of baking. You’ll know it’s ready when the vegetables are tender all the way through with lightly browned edges and the sauce is bubbling around them.
9. Let it rest. Give your Ratatouille 5 to 10 minutes before serving. Finish with plenty of fresh basil or parsley.

How to Store Ratatouille

Ratatouille makes excellent leftovers, which is very convenient because one pan goes a long way.

• Refrigerator: Allow the Ratatouille to cool, then transfer leftovers to an airtight container. Refrigerate for up to 4 days.
• Microwave: Reheat individual portions in the microwave until warmed through.
• Oven: For larger portions, transfer to a covered baking dish and warm in a 350°F oven.
• Room Temperature: Ratatouille is also delicious served at room temperature, which makes it particularly nice for entertaining.

What to Serve with Ratatouille

This is why I love this recipe so much. Ratatouille can be the whole meal or it can play sidekick to just about anything.

• Crusty Bread – Serve it with toasted sourdough, garlic bread or a warm baguette. You’re going to want something for swiping up that tomato sauce.
• Creamy Polenta – Spoon Ratatouille over creamy Parmesan polenta for an easy, comforting vegetarian dinner.
• Whipped Ricotta – Spread whipped ricotta onto a platter, spoon warm Ratatouille over the top and finish with basil and olive oil. This is such a pretty option for entertaining.
• Chicken, Fish or Meat – Serve it alongside roasted chicken, pan seared salmon, pork tenderloin, steak or Italian sausage.
• Pasta or Grains – Spoon it over pasta, couscous, quinoa, farro or jasmine rice to make the meal a little heartier.
• Eggs – Top warm Ratatouille with a over easy egg or poached egg for an easy brunch or meatless dinner.
• Toast – Pile leftover Ratatouille onto toasted rustic bread and add goat cheese, ricotta or fresh mozzarella. Possibly my favorite way to make the leftovers disappear.