With tomatoes, eggplant, peppers, and zucchini slowly simmered with garlic and good olive oil, this Ratatouille recipe yields a comforting yet bright vegetarian stew that highlights summer produce.
Reasons to Love Ratatouille Stew
If you have a surplus of late-summer vegetables, ratatouille is one of the best dishes to make. It’s simple, flexible, and full of classic French flavor with a few small twists that make it uniquely satisfying.
- Humble ingredients. This stew celebrates vegetables. Use what’s fresh from your garden or what’s in the produce drawer—eggplant, peppers, onions, and summer squash work beautifully.
- Easy to make. The technique is straightforward: sauté, simmer, and let flavors develop. No professional training required.
- Classic flavor with a twist. The base follows the traditional French approach, but a splash of dry white wine and a handful of briny olives add brightness and depth.
- Diet-friendly. Naturally gluten-free, dairy-free, egg-free, soy-free, and nut-free—ratatouille fits many dietary needs.
Happy cooking! xo Kristen
Ratatouille Ingredients
- Vegetables: Classic ratatouille uses eggplant, bell peppers, onions, and summer squash (zucchini or yellow squash).
- Tomatoes: Fresh tomatoes are ideal—Roma, beefsteak, or cherry tomatoes. If needed, canned crushed tomatoes can be substituted.
- Olive oil: Use a quality olive oil; extra virgin adds the best flavor.
- Seasoning: Garlic, thyme (fresh or dried), dried oregano, a bay leaf, and a pinch of red pepper flakes create depth as the stew simmers.
- White wine: A splash of dry white wine (Pinot Grigio or Sauvignon Blanc) brightens the dish. Substitute vegetable broth or chicken stock if you prefer not to use wine.
- Olives: Spanish green olives add a salty contrast—optional but recommended.
How to Make Ratatouille
This ratatouille requires several steps and some simmering time, but each step is simple and builds flavor. Follow the sequence for the best texture and taste.
- Salt the eggplant. Peel and dice the eggplant and place it in a colander. Sprinkle generously with salt and leave for 30 minutes to 1 hour to draw out bitterness. Rinse and pat dry before cooking.
Why salt eggplant?
Salting removes excess moisture and reduces any bitterness, improving the texture and flavor in both ratatouille and dishes like eggplant parmesan.
- Puree the tomatoes. Coarsely chop fresh tomatoes and puree them in a blender or food processor until smooth. The skins will break down during cooking, so peeling is optional.
- Sauté onions and peppers. Heat olive oil in a large heavy-bottomed pot over medium heat. Sauté minced onion until soft and lightly caramelized, then add bell peppers and cook until softened.
- Toast spices. Add garlic, dried oregano, thyme, and a pinch of crushed red pepper flakes and sauté briefly to release their aroma.
- Deglaze the pan. Pour in the wine or broth and scrape up any browned bits from the bottom of the pot—those browned bits add concentrated flavor.
- Add tomatoes and squash. Stir in the tomato puree, diced zucchini/yellow squash, olives, and a bay leaf. Season with salt and pepper and bring to a gentle simmer.
- Sauté eggplant separately. In a separate skillet, heat a little oil and sauté the drained eggplant until golden at the edges. This adds pleasing texture and flavor.
- Simmer the stew. Add the sautéed eggplant to the pot, return to a simmer, then reduce heat to low and cook uncovered until the liquid reduces and the vegetables are tender. Stir occasionally to prevent sticking.
How to Serve Ratatouille
- As an entree: Serve with crusty bread and a simple green salad for a light vegetarian meal.
- As a sauce: Spoon over cooked pasta, quinoa, or rice. For picky eaters, blend the stew into a smoother sauce before serving.
- As a spread: Use warm or chilled ratatouille on toast or crackers; it pairs nicely with crumbled feta or goat cheese.
- As a filling: Use leftovers to fill omelets, quiches, or frittatas.
More Summer Vegetable Recipes
- Summer Squash Sauté
- Italian Roasted Vegetables
- Grilled Vegetable Kabobs
- Air Fryer Zucchini Fries
Did you make this recipe?
If you enjoyed it, please leave a comment and rating at the bottom of the post. Thank you!
5 from 7 votes
Ratatouille Stew
By: Kristen Chidsey
Servings: 6
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Pin
Rate
Print
Rate
Tomatoes, eggplant, peppers, and zucchini simmered with garlic and olive oil make a hearty yet fresh vegetarian stew.
Ingredients
- 1 medium eggplant, peeled and diced into ½-inch cubes
- 4 medium Roma tomatoes, seeded, peeled, and chopped
- 2 ½ tablespoons extra virgin olive oil, divided
- 1 large yellow onion, minced
- 2 large bell peppers, deseeded and cut into ½-inch chunks
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 4 cloves garlic, minced
- ¼ cup dry white wine (or vegetable broth/chicken stock)
- 2 medium zucchini and/or yellow squash, sliced into ½-inch chunks
- 1 dried bay leaf
- ½ cup Spanish green olives, halved (optional)
- ½–1 teaspoon kosher salt, plus more for salting eggplant
- ½ teaspoon black pepper
- Fresh basil leaves for serving
Instructions
- Peel and dice the eggplant, place it in a colander, sprinkle generously with kosher salt, and let sit 30 minutes to 1 hour. Rinse and pat dry.
- Coarsely chop the tomatoes and puree in a food processor or blender until smooth. Set aside.
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the minced onion and ¼ teaspoon kosher salt; sauté 4–6 minutes until softened.
- Add the diced bell peppers and cook 3–4 minutes until softened. Stir in oregano, crushed red pepper flakes, garlic, and thyme; sauté 30–60 seconds to toast.
- Pour in ¼ cup wine or broth and scrape up any browned bits. Cook 1–2 minutes, then turn off the heat briefly.
- Add the tomato puree, diced squash, olives, and bay leaf. Season with ½ teaspoon kosher salt and ½ teaspoon black pepper. Bring to a simmer over medium heat.
- Meanwhile, heat ½ tablespoon oil in a skillet over medium-high heat and sauté the eggplant 3–5 minutes until slightly golden and caramelized at the edges.
- Add the sautéed eggplant to the pot. Reduce heat to low and simmer uncovered until liquid reduces and vegetables are tender, stirring occasionally.
- Remove the bay leaf, taste and adjust seasonings, drizzle with additional olive oil, and garnish with fresh basil before serving.
Notes
Tomatoes: Substitute 1 pint cherry/grape tomatoes, 2 large beefsteaks, or one 15-oz can of crushed tomatoes if desired.
Olives: Spanish green olives add a salty contrast; omit or use Kalamata if preferred.
Red pepper flakes: Omit to reduce heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 144 kcal
Carbohydrates: 16 g
Protein: 3 g
Fat: 8 g
Sodium: 193 mg
Fiber: 6 g
Carbohydrates: 16 g
Protein: 3 g
Fat: 8 g
Sodium: 193 mg
Fiber: 6 g
Nutrition information is approximate.
Tried this recipe?
Mention @amindfullmom or tag #amindfullmom on social media!
Mention @amindfullmom or tag #amindfullmom on social media!