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A classic French ratatouille recipe dish made with thinly sliced zucchini, tomatoes, eggplant, and yellow squash arranged in a spiral pattern in a round baking dish, garnished with fresh herbs like parsley.

Ratatouille Recipe

A rustic, Provencal-style vegetable stew made with summer vegetables like eggplant, zucchini, bell peppers, and tomatoes. Slow-cooked in olive oil and seasoned with fresh herbs like thyme and basil, this ratatouille recipe celebrates simple ingredients and layers of flavor.
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: French, Mediterranean
Keyword: Best ratatouille recipe, Healthy ratatouille recipe, Layered ratatouille recipe With potatoes, Ratatouille recipe easy, Ratatouille recipe NYT, Ratatouille recipe Tasty, Ratatouille recipe with meat, Traditional ratatouille recipe
Prep Time: 1 hour
Cook Time: 45 minutes
15 minutes
Total Time: 2 hours
Servings: 8
Calories: 160kcal
Cost: $15

Equipment

  • 1 Large heavy-bottomed pot (Dutch oven or similar)
  • 1 Sharp chef’s knife
  • 1 Large cutting board
  • 1 Colander (For draining salted veggies)
  • 1 Wooden spoon (For stirring)

Ingredients

  • 1 Medium Eggplant - Cut into ¾-inch cubes
  • 2-3 Medium Zucchini - Cut into ¾-inch cubes
  • 2 Medium Bell peppers - Red and yellow diced
  • 1 Large Onion - Diced
  • 4-5 Cloves Garlic - Minced
  • 5-6 Medium Fresh tomatoes - Chopped seeds removed
  • 2 tablespoon Tomato paste
  • 2-3 Sprigs Fresh thyme
  • 2-3 Leaves Bay leaves
  • ½ cup Olive oil - Good quality for cooking
  • 1-2 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 tablespoon Fresh basil - Chopped for garnish
  • Optional Splash Balsamic vinegar
  • Optional Fresh parsley - For garnish
  • Optional Splash Red wine - Adds depth to the flavor
  • Optional 1 tsp Herbes de Provence

Instructions

  • Cut and salt the eggplant and zucchini, dice other vegetables.
    An overhead view of a wooden cutting board with chopped zucchini, eggplant, and tomatoes, surrounded by bowls of chopped onions, garlic cloves, and kitchen knives on a rustic wooden surface.
  • Sauté onions and garlic, then add tomato paste and cook.
    A cooking pot with diced onions being sautéed in olive oil next to crushed tomatoes, with garlic cloves and seasonings visible nearby on a wooden countertop.
  • Layer bell peppers, eggplant, zucchini, and tomatoes.
    A rustic pot filled with cooked ratatouille, featuring chunks of zucchini, eggplant, bell peppers, and tomatoes, garnished with sprigs of thyme and surrounded by fresh ingredients.
  • Let the dish simmer, stirring occasionally to thicken.
    A large Dutch oven filled with a rich stew being stirred with a wooden spoon, topped with fresh bay leaves and basil, simmering on a stovetop.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 160kcal (8%) | Carbohydrates: 20g (7%) | Protein: 3g (6%) | Fat: 9g (14%) | Saturated Fat: 1.5g (9%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 7g | Sodium: 500mg (22%) | Potassium: 600mg (17%) | Fiber: 4g (17%) | Sugar: 12g (13%) | Vitamin A: 1800IU (36%) | Vitamin C: 80mg (97%) | Calcium: 90mg (9%) | Iron: 3.5mg (19%)
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