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Classic French Ratatouille

This Classic French Ratatouille is a warm, rustic, Provençal vegetable stew layered with garden-fresh flavors. Tender eggplant, zucchini, yellow squash, onions, and bell peppers simmer slowly in a fragrant tomato and white-wine base until richly caramelized and deeply savory. It’s one of the best ways to celebrate summer harvest vegetables — silky, comforting, and full of Mediterranean herbs. Serve it as a main dish with crusty bread, spooned over rice or couscous, or alongside grilled meats. It’s even better the next day as the flavors continue to meld.

Servings: 6–8 servings
Total Time: 70 min
Pan: Large Dutch oven

Ingredients

Ratatouille
  • 1 medium eggplant, cut into 1-inch cubes (or 4 Japanese eggplants cut into 1-inch disks)
  • 1 teaspoon salt, plus more for seasoning
  • 1/4 cup olive oil, divided as needed
  • 1 medium onion, cut into 1/2-inch pieces
  • 2 green bell peppers, cut into 1/2-inch pieces
  • 2 medium zucchini, cut into 1-inch pieces
  • 2 medium yellow squash, cut into 1-inch pieces
  • 3 large plum tomatoes, seeded and coarsely chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 can (15 ounces) crushed tomatoes
  • 1 bay leaf
  • 1 heaping teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper, to taste
  • 1/4 cup thinly sliced fresh basil
Classic French Ratatouille

Instructions

  1. Salt the eggplant Place **1 medium eggplant (or 4 Japanese eggplants)** in a colander and sprinkle with **1 teaspoon salt**. Let drain for 15–20 minutes while prepping other vegetables.
  2. Rinse and dry Rinse the salted eggplant well and pat dry with a towel to remove excess moisture.
  3. Brown the eggplant Heat **2 tablespoons olive oil** in a Dutch oven over medium-high heat. Add the eggplant and cook 3–4 minutes until lightly browned and beginning to soften. Transfer to a bowl.
  4. Cook zucchini and squash Refresh oil if needed. Add **2 medium zucchini** and **2 medium yellow squash**. Cook 3–4 minutes until lightly browned. Transfer to the bowl with the eggplant.
  5. Cook onions Add **1 medium onion** and cook 4–5 minutes, stirring often, until softened.
  6. Add bell peppers Add **2 green bell peppers** and cook another 3–4 minutes until beginning to soften.
  7. Add tomatoes and garlic Add **3 chopped plum tomatoes** and **4 cloves garlic**; cook 1–2 minutes until fragrant.
  8. Deglaze with wine Pour in **1/2 cup white wine**, bring to a boil, and simmer 1–2 minutes while scraping browned bits from the bottom.
  9. Add tomato base and herbs Add **1 can crushed tomatoes**, **1 bay leaf**, **1 heaping teaspoon dried oregano**, and **1/2 teaspoon crushed red pepper flakes**. Stir well.
  10. Combine vegetables and simmer Return the eggplant, zucchini, and yellow squash to the pot. Reduce heat to medium-low and simmer 20–25 minutes until vegetables are tender.
  11. Finish and serve Season with salt and freshly ground black pepper. Remove the bay leaf. Stir in **1/4 cup sliced fresh basil**. Serve warm.

Notes

  • Ratatouille improves after resting — the flavors deepen overnight.
  • Serve over rice, couscous, polenta, or with crusty bread.
  • Great way to use a bounty of summer vegetables.

Tags

vegetable stew French garden vegetables summer recipes