Eggplant, zucchini and sweet peppers soften in a garlicky tomato sauce, with olive oil and torn basil bringing the vegetables together.
Browning the vegetables separately gives ratatouille more texture than simmering everything from the start. Eggplant turns creamy, zucchini keeps a little bite and the tomato sauce gathers the browned flavors from the pan.
Use a wide heavy pot and cut the vegetables into similar pieces. Give the eggplant room to brown rather than piling it high, and fold the vegetables gently when they return to the sauce.
Method
Heat 2 tbsp olive oil in a wide Dutch oven over medium-high heat. Add eggplant and 1/4 tsp salt and cook for , turning occasionally, until browned and starting to soften. Transfer to a bowl.
Heat 1 tbsp olive oil in the same pot. Cook zucchini with 1/4 tsp salt for until lightly golden; transfer to the bowl. Add another tablespoon oil and cook yellow bell peppers for until softened, then transfer.
Add remaining olive oil and onion to the pot. Cook over medium heat for until translucent, then add garlic for . Stir in tomatoes, red wine vinegar, sugar, remaining salt and black pepper.
Simmer for until tomatoes release their juices. Return the vegetables with half the basil and simmer gently for until eggplant is creamy and the sauce lightly coats the vegetables.
Taste and adjust seasoning. Scatter with remaining basil and serve warm, or let cool slightly for a softer, more blended vegetable flavor.
Forkue tips
- If the pan is too small for the eggplant to sit in a loose layer, brown it in batches rather than adding more oil to crowded vegetables.
Storing and reheating
Refrigerate for up to 4 days or freeze for 3 months. Reheat gently in a covered pan, then uncover briefly if the sauce has become watery. Add fresh basil after warming.
Kitchen gear
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Ratatouille: FAQ
Can I make it ahead?
Yes. The vegetables absorb the sauce overnight and taste fuller the next day. Reheat gently so they keep their shape.
Should I peel the eggplant?
Usually no. The skin helps the chunks hold together. Peel alternating strips only if the eggplant has particularly thick or tough skin.
How do I store and reheat Ratatouille?
Refrigerate for up to 4 days or freeze for 3 months. Reheat gently in a covered pan, then uncover briefly if the sauce has become watery. Add fresh basil after warming.
How long does Ratatouille take?
About 1 hr 5 min in total: 25 min prep and 40 min cooking.
What do I need to make Ratatouille?
The key ingredients are eggplant, zucchini, yellow bell peppers, tomatoes, basil and onion, plus pantry basics.
Any tips for Ratatouille?
If the pan is too small for the eggplant to sit in a loose layer, brown it in batches rather than adding more oil to crowded vegetables.
