This is the best Ratatouille Recipe I have tried and one my mom passed down to me. Fresh vegetables, like zucchini, eggplant, peppers and tomatoes are simmered with herbs and spices to create an easy vegan meal that you can eat on its own, over rice or paired with pasta. Your family will love this easy ratatouille recipe!
Summer is in full swing over here. This past weekend my farmers market opened for the season which always makes me happy!
One thing I love about summer is the fresh vegetables that I can use in recipes like this Easy Ratatouille Recipe, this Easy Lebanese Salad or this Summer Orzo Pasta Salad.
Today’s recipe is another one of my mom’s recipes that she has made for years.
I knew I wanted to share it with you guys because it is perfect for using up those summer vegetables. This Ratatouille Recipe is a healthy mixture of fresh summer vegetables usually including zucchini, eggplant, tomato, bell peppers, garlic, onion, herbs and spices.
The flavors of the fresh peppers, eggplant, zucchini, squash and diced tomatoes mix well together. It is a great way to use those veggies in your garden or from your farmers market. It offers you a colorful to bring to a friend’s house, accompany your grilled chicken or your main course at lunch.
Ratatouille is a dish that originated in Provence, France and is sometimes referred to as Ratatouille niçoise. It has become a favorite of many people around the world. Not only is it easy to make it is a nice, healthy lunch or dinner option.
It mixes tomato, garlic, onion, zucchini, eggplant, bell peppers and a combination of leafy herbs and spices. The vegetables simmer on the stove to create a stew like meal that is packed with flavor.
This is a great base for adding protein like these Mediterranean Baked Meatballs, this Greek Marinated Chicken with Tzatziki Sauce or this Baked Cod with Lemon.
You also might like this Mediterranean Orzo Pasta Recipe, Mediterranean Chickpea Skillet or this Mediterranean Eggplant Salad.
Recipe Ingredients
- Vegetables: The star of this dish is the fresh vegetables. This uses onion, eggplant, zucchini, red bell peppers, green bell pepper, orange bell pepper and tomatoes.
- Fresh Herbs: The fresh herbs are a great fresh touch to this dish. I like to add fresh parsley and fresh basil.
- Spices: A warm mixture of spices takes this dish to the next level and really flavors it well. It uses dried oregano, ground coriander, paprika and dried thyme.
Ways to Modify Ratatouille
- Beans: If you are feeling adventurous add in a can of chickpeas or white beans. It won’t be the traditional Ratatouille you are used to but it is a nice addition and adds protein to create a full meal for lunch or dinner that will keep you satisfied.
- Cheese: I love adding feta cheese to the finished dish. I also really like goat cheese or Parmesan cheese.
- Greens: If you have greens to use up I like to add spinach, kale or swiss chard to this dish. You can add them towards the end of the cooking process and just simmer them until wilted.
- Vegetables: You can use other vegetables that you have on hand. Some that I like are yellow squash, carrots, celery or mushrooms.
How to Make Ratatouille
Step 1: Optional Salt Eggplant: You can salt the eggplant to help draw out the bitterness and excess moisture. Let it sit with salt on the eggplant for 20–30 minutes to help draw out the bitterness and excess moisture and it also will improve its texture. Rinse and pat dry before cooking.
Step 2: Sauté Vegetables: In a large pan or dutch oven heat the olive oil over medium heat. Add the onion and garlic and saute for about 4-5 minutes. Add the pepper and continue to cook for another 4-5 minutes until translucent. Add the tomatoes, zucchini, eggplant, thyme, oregano, paprika, coriander and give a good stir. Add salt and pepper to taste.
Step 3: Simmer Ratatouille: Turn the heat to medium high heat and bring to a boil. Turn down the heat and cover and cook on low for 30 minutes.
Step 4: Add Fresh Herbs and Serve: Remove ratatouille from heat. Taste and adjust spices, salt and pepper to your tastes. Add the fresh basil and parsley and stir. If you want to add feta or goat cheese do that now. Serve by itself with crusty bread or with rice or pasta.
Recipe FAQ
Ratatouille is one of those dishes that gets better after a couple of days.
The leftovers are always my favorite served over brown rice or pasta like in this Ratatouille Pappardelle. Ratatouille will last in the fridge for about 3 to 4 days before it starts to get a bit mushy.
Yes, you can freeze ratatouille which makes for a nice meal on a busy night.
Make sure your ratatouille is cooled completely and then store it in the freezer in an air tight container. When you are ready to eat the ratatouille thaw it in the fridge overnight. You can then quickly heat it on the store or microwave when you are ready to eat it. Give it a taste and if it needs to be fleshed up add more fresh herbs and spices.
Yes you can! I prefer fresh for the robust, fresh flavor but you can use canned diced or crushed tomatoes work well, especially if fresh tomatoes aren’t in season. Use fire-roasted for extra depth of flavor.
Yes I suggest salting the eggplant and letting it sit for 20–30 minutes to help draw out the bitterness and excess moisture and it also will improve its texture. Rinse and pat dry before cooking.
You can bake, slow cook or cook the ratatouille on the stove. I prefer the stovetop because it is a quick way to get this dish on the table. You also can oven-bake it to intensify the flavors; and slow cooking creates a soft, stew-like consistency.
More Vegetarian Recipes to Try
Appetizer
Air Fryer Eggplant
Mediterranean
Air Fryer Eggplant Fries Recipe
Vegetarian
Easy Eggplant Curry
Vegetarian
Lebanese Vegetables
Ratatouille Recipe
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 pound eggplant, peeled, and cut into 1-inch pieces
- 2 small zucchinis, halved length-wise, then cut into small half moon shapes
- 1 small red, green and orange pepper, seeds removed, chopped into 1 inch chunks {or colors of your choice}
- 1 – 15 ounce can diced tomatoes or 2 cups of freshly diced tomatoes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1/8 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Dash of pepper pepper and salt
- Optional: feta or goat cheese
- Serve over brown rice or pasta
Instructions
- Optional: You can salt the eggplant to help draw out the bitterness and excess moisture. Let it sit with salt on the eggplant for 20–30 minutes to help draw out the bitterness and excess moisture and it also will improve its texture. Rinse and pat dry before cooking.
- In a large pot or dutch oven heat the olive oil over medium heat. Add the onion and garlic and saute for about 4-5 minutes.
- Add the pepper and continue to cook for another 4-5 minutes until translucent.
- Add the tomatoes, zucchini, eggplant, thyme, oregano, paprika, coriander and give a good stir. Add salt and pepper to taste.
- Turn the heat to medium high heat and bring to a boil. Turn down the heat and cover and cook on low for 30 minutes.
- Remove ratatouille from heat. Taste and adjust spices, salt and pepper to your tastes.
- Add the fresh basil and parsley and stir. If you want to add feta or goat cheese do that now.
- Serve by itself with crusty bread or with rice or pasta.
Notes
- If you like more of a tomato based ratatouille you can add another can of diced tomatoes {so 2 cans} or add more fresh tomatoes.
- This dish freezes very well. Let cool complately and then store in an airtight container.
- Feel free to use whatever fresh herbs and spices you like!
- I didn’t peel my eggplant –it is a personal preference. Feel free to peel it if you prefer as many people do. You can also help develop the taste of the eggplant by placing the egplant pieces in a colander over your sink. Sprinkle with salt. Leave for 20 minutes as eggplant sweats out its bitterness and then pat dry and use in your recipe.
Wow…This is an outstanding and it looks soo yummy with full of flavor…..i can’t wait to try it..and am sure my family also like it….Thanks for sharing,….a beautiful recipe…..!
I hope you guys like it! It is one of our favorite recipes.
Do you freeze this pre-cooked or after you cook it? And then how do you defrost/warm it up? Thanks!!
I freeze it once it is cooked. To defrost you can use a microwave and defrost then heat up (try heating for 4-5 minutes then stirring and continue microwaving until heated through) or you could let it sit in the refrigerator overnight and then warm it up in a pot on the stove while stirring.
Can’t beat summer vegetables! This is a great go-to summer dish. Your photographs are making me crave it!
I love a good ratatouille. It is sooooo summer! I love it over some toasty garlic bread or over pasta or even all alone. So bright and good!
Great ideas!! I love having new ways to eat it. 🙂
I love ratatouille!! It’s my favorite way to use up a ton of vegetables. Yours looks so delicious!
Aggie recently posted..Roasted Dill Potato Wedges
Thanks Aggie! Summer veggies really are the best.
Ratatouille with fresh summer veggies is the best! I love eating it with quinoa or couscous….that is, if I can resist eating it straight from the pot!
Kelli @ The Corner Kitchen recently posted..Mixed Berry Overnight Oats
What a great idea to eat it with quinoa or couscous! I am going to have to try that with the leftovers!
When I was living in Spain, my host mom taught me how to make “pisto”, the Spanish version of Ratatouille, served with a fried egg on top. Holy moses, SO GOOD! I love all these veggies cooked down together. Summer perfection.
Stephie @ Eat Your Heart Out recently posted..Strawberry-Blueberry Baked Oatmeal
Where did you go in Spain? I studied in Barcelona for a summer! And knowing how good their food is makes me think that version is probably EVEN better!
Your mom and mine must have been related. I love this dish!
Maureen | Orgasmic Chef recently posted..Shepherd’s Pie
😉 I know it is soo good!