Simple Ratatouille

Ratatouille is a classic French vegetable stew that’s bursting with fresh, vibrant flavors. Made with tender eggplant, zucchini, tomatoes, and bell peppers, this dish is naturally vegan, gluten-free, and packed with nutrients. It’s easy to make in just one pan and comes together in about 30 minutes, making it a perfect weeknight dinner or side.

Cuisine: French
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 3

Here’s a great video that shows the process of making simple ratatouille.

Why You’ll Love Making It

• Quick & Simple: Forget complicated techniques. This entire dish comes together in about 40 minutes using just one pan, making both cooking and cleanup a breeze.
• Healthy & Nourishing: Naturally vegan, gluten-free, and low-carb, this stew is packed with nutrient-rich vegetables like eggplant, zucchini, and tomatoes. It’s a meal that tastes indulgent while being incredibly good for you.
• Incredibly Versatile: Ratatouille is not just a side dish. Serve it as a hearty main course with crusty bread, spoon it over pasta or creamy polenta, or pair it with grilled meats and fish.
• Perfect for Meal Prep: The flavors of this stew meld and deepen over time, meaning it tastes even better the next day. It’s an ideal dish to make ahead for easy lunches or dinners during the week.
• Budget-Friendly: Centered around seasonal vegetables, this recipe is an economical way to create a deeply satisfying and impressive meal.

Ingredients

• 1 large eggplant (aubergine), cut into 1-inch (3 cm) pieces: Look for an eggplant with smooth, shiny skin that feels heavy for its size. The eggplant acts like a sponge, soaking up all the delicious flavors of the stew.
• 1 large zucchini, chopped into 1-inch (3 cm) pieces: This adds a mild sweetness and a tender texture. You can also use yellow squash or a mix of both.
• 3 large, ripe tomatoes, roughly chopped: Fresh, juicy tomatoes are key to creating the luscious, savory base of the stew. If ripe tomatoes aren’t available, one 28-oz can of high-quality San Marzano tomatoes can be substituted.
• 1 bell pepper (any color), diced: Red, yellow, or orange bell peppers will add a lovely sweetness that green peppers lack.
• 1 small onion, finely chopped: Forms the aromatic foundation of the dish.
• 3 garlic cloves, minced: Adds a rich, savory depth. Don’t be afraid to add another clove if you’re a garlic lover.
• 1 tbsp olive oil: Use a good quality extra-virgin olive oil for the best Mediterranean flavor.
• ¼ cup red wine or vegetable broth: Red wine adds a classic richness, but vegetable broth is an excellent alcohol-free alternative.
• 1 tbsp tomato paste: This intensifies the tomato flavor and helps to thicken the sauce.
• 1 tbsp balsamic vinegar: A finishing touch that brightens all the flavors and balances the sweetness.
• 1 tsp paprika: For a mild warmth and earthy color.
• ⅓ tsp smoked paprika: Adds a subtle, smoky complexity.
• 1 tsp brown sugar (or other sweetener): Helps to balance the acidity of the tomatoes.
• ¾ tsp sea salt (or to taste): Essential for bringing out the natural flavors of the vegetables.
• ½ tsp dried oregano: A classic Mediterranean herb that is essential for the flavor profile.
• ¼ tsp red pepper flakes (optional): Adjust to your preference for a gentle kick of heat.
• ¼ tsp ground ginger: Provides a surprising warmth and complexity.
• Fresh thyme, roughly chopped (to taste): A fragrant herb that rounds out the dish perfectly. Fresh basil is also a wonderful addition stirred in at the end.
• Black pepper, to taste.

Instructions

Step 1: Prepare the Vegetables

First, chop the eggplant, zucchini, tomatoes, and bell pepper into uniform 1-inch (3 cm) pieces. This ensures everything cooks evenly. Finely chop the onion and mince the garlic.

Step 2: Sauté the Aromatics

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent.

Step 3: Cook the Eggplant & Garlic

Add the minced garlic and eggplant to the skillet. Stir well to coat the eggplant in the oil and cook for 3-4 minutes. The eggplant will begin to soften and absorb the flavors from the onion and garlic.

Step 4: Build the Flavor Base

Pour in the red wine or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the paprika, smoked paprika, red pepper flakes, ginger, oregano, salt, and brown sugar. Allow this mixture to simmer on low-medium heat for about 5-6 minutes, letting the flavors meld together.

Step 5: Simmer the Remaining Vegetables

Add the chopped zucchini, bell pepper, and tomatoes to the skillet. Stir everything together gently, ensuring all the vegetables are coated in the sauce. Let the mixture simmer for 10-15 minutes, or until the vegetables are tender but still hold their shape. Avoid over-stirring, which can cause the vegetables to break down.

Step 6: Finish the Dish

Stir in the tomato paste until it is fully incorporated, followed by the balsamic vinegar. This final addition will brighten the entire dish. Cook for one more minute.

Step 7: Taste, Garnish, and Serve

Taste the ratatouille and adjust the seasoning with more salt and pepper if needed. Garnish generously with fresh thyme before serving. For the best flavor, let it rest for about 15 minutes before serving to allow the flavors to mingle.

Pro Tips for Beginners

Don’t Overcrowd the Pan: Cooking vegetables in batches, starting with the eggplant, ensures they sauté rather than steam, leading to better texture and flavor.

Cut Vegetables Uniformly: Aim for similar-sized chunks for all your vegetables to promote even cooking.

Salt the Eggplant (Optional but Recommended): For an even better texture, you can salt your cubed eggplant in a colander and let it sit for 20-30 minutes. This draws out excess moisture and any bitterness. Rinse and pat it dry thoroughly before cooking.

Use Ripe, In-Season Produce: Ratatouille is a celebration of summer vegetables. Using produce at its peak will make a world of difference in the final taste.

FAQs

FAQs

Can I make Ratatouille ahead of time?
Yes, absolutely! Ratatouille is one of those dishes where the flavors get even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or enjoy it at room temperature.

Can I freeze Ratatouille?
Yes, it freezes beautifully. Allow the ratatouille to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating on the stove.

How do I keep my vegetables from getting mushy?
The secret is to not overcook the vegetables and to cook them in the proper order. Adding the softer vegetables like zucchini and tomatoes later in the cooking process helps them retain their texture. Also, cutting them into larger, 1-inch chunks prevents them from turning into a homogenous stew.

Can I use other vegetables?
Certainly. While the recipe uses the classic combination, feel free to add other summer vegetables like yellow squash or mushrooms. Just be mindful of their different cooking times.