This rustic ratatouille recipe is a classic French dish of eggplant and zucchini cooked over a bed of tomato sauce with lots of peppers, easy to make!
Rustic, Classic Ratatouille
This recipe goes out to all of my gardening friends out there. If your garden is exploding with a bounty of vegetables, and I surely hope it is, you need recipes on hand to use them up.
This recipe is one you need. It's called Ratatouille, and it's a great way to enjoy many different vegetables from your garden.
You may have heard of the name "Ratatouille", made famous not long ago by the animated movie starring Remy, a rat who wanted to become a French chef.
It's actually a well known French dish that I think you will enjoy.
What is Ratatouille?
Ratatouille is a famous, rustic dish of vegetables simmered over a bed of tomato sauce, much like a vegetable stew, with lots of peppers. It is often made with a mix of summer vegetables, like squash, zucchini, eggplant, tomatoes, bell peppers and others.
It was once considered a "poor man's" dish or peasant dish, though today it is quite well known and revered.
There are different ways to make ratatouille, varying from cook to cook. You can either chop the vegetables into bite sized chunks and cook them in tomato sauce, or slice and layer them over the sauce to cook.
The eggplant and zucchini are usually cooked separately, then layered or stirred back into the dish to continue cooking, which allows them to keep their individual characteristics.
My recipe follows the method described by Julia Child in her cookbook, "Mastering the Art of French Cooking", which I definitely recommend for cooking enthusiasts.
Time to get cooking, my friends!
Let's talk about how to make Ratatouille, shall we?
Ratatouille Ingredients
- Layered Vegetables. Eggplant and zucchini are traditionally used, though you can also use yellow squash for color and flavor.
- Salt. For draining the vegetables.
- Olive Oil. For cooking.
- Tomato Sauce. Onion, bell pepper (you can use hotter peppers if you'd like to personal taste), garlic, tomatoes. Use colorful bells (orange, red bell peppers, or yellow bell peppers) for milder flavor. Add red pepper flakes to spice it up.
- Parsley and Salt and Pepper. To taste.
How to Make Ratatouille - the Recipe Method
Drain the Vegetables. Slice the eggplant, zucchini, and yellow squash (if using) into ¼ inch slices. Sprinkle with salt and set them into a colander for 20 minutes to 30 minutes to drain their moisture.
Dry with paper towels.
NOTE: Draining the vegetables this way reduced the moisture content, so the resulting dish doesn't turn out soggy.
Sauté the Vegetables. Heat 2 tablespoons olive oil in a large pan to medium heat and sauté the eggplant 1 minute per side to lightly brown. Remove eggplant to a plate.
Sauté the zucchini the same way, then the squash, one layer at a time, until all of the vegetables are lightly browned. Set aside to a plate.
Make the Sauce. In the same pan, heat 1 tablespoon olive oil to medium heat and add the onion and peppers. Cook, stirring occasionally, for 5 minutes to soften.
Add the garlic, season with salt and pepper, and cook for 1 minute.
Add the tomatoes and cook, covered, for 5 minutes. Remove the cover and simmer 10 more minutes to thicken. Remove from heat temporarily.
Layer the Vegetables. Arrange the sliced vegetables evenly in a layer onto the pan (you can do a simple layer, or you can add the zucchini and add the eggplant in a spiral like Remy made famous in “Ratatouille” the movie). Sprinkle with parsley.
Cover and Cook. Return the pan to low heat and cover. Cook for 10 minutes.
Cook, Uncovered. Remove the cover and bring the heat up to medium. Cook another 15 minutes, uncovered, or until the juices have reduced and the vegetables are softened through to your liking. Be careful not to scorch the bottom layer.
TIP: Tip the pan part way through and baste the vegetables with the juices from the sauce for added flavor.
Serve Your Ratatouille. Serve warm as desired, or chill and serve cold.
Boom! Done! Your ratatouille is ready to serve. It's quite easy to make, isn't it? You are now a master of French cuisine, or at least on your way.
Recipe Tips & Notes
- Spice Things Up. I like to garnish my ratatouille with chili flakes and fresh herbs. You can easily use hotter peppers to spice things up, or include a bit of hot sauce in the tomato sauce.
- Select vegetables the same size for even layering.
- Baking Option. You can bake your ratatouille instead in a baking dish, or in the same oven-proof pan. Bake it at 400 degrees F (200 C) for 30 minutes covered, then an additional 15 minutes uncovered, or until done to your liking.
Serving Ratatouille
Serve your ratatouille with French bread or other crusty bread as a main dish, or as a side dish with your favorite proteins. Drizzle a bit of extra virgin olive oil over the top with fresh chopped herbs. I enjoy the addition of chili flakes with mine.
Sprinkle on herbs, like fresh basil or fresh chopped parsley.
It is also very good served cold, and some people prefer it this way, allowing the overall flavors to mingle and develop until the next day.
Storage & Leftovers
Ratatouille will last up to 5 days in the refrigerator in a sealed container. Serve it cold as desired, or gently warm to your preference.
I don't recommend freezing it, as the vegetables become very soft and mushy.
That's it, my friends. I hope you enjoy this ratatouille recipe. Let me know if you make it. I'd love to hear how you served yours! Good luck with your gardens!
Cookbook Recommendation
If you enjoy French cuisine, I recommend the following cookbook, which I used to adapt this recipe, definitely a classic.
- Mastering the Art of French Cooking, by Julia Child (affiliate link, my friends!)
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Ratatouille Recipe
Ingredients
- 1 small eggplant peeled
- 1 large zucchini
- 1 large yellow squash optional
- 1 teaspoon salt
- 3 tablespoons olive oil separated
- 1 medium onion chopped
- 1 small green pepper chopped (you can use hotter peppers, if desired)
- 3 cloves garlic minced
- 1 pound crushed tomatoes or use equivalent fresh
- ¼ cup chopped parsley
- Salt and pepper to taste
Instructions
- Slice the eggplant, zucchini, and yellow squash (if using) into ¼ inch slices. Sprinkle with salt and set them into a colander for 30 minutes to drain their moisture. Dry with paper towels.
- Heat 2 tablespoons olive oil in a large pan to medium heat and sauté the eggplant 1 minute per side to lightly brown. Remove eggplant to a plate.
- Sauté the zucchini the same way, then the squash, one layer at a time, until all of the vegetables are lightly browned. Set aside to a plate.
- In the same pan, heat 1 tablespoon olive oil to medium heat and add the onion and peppers. Cook for 5 minutes to soften.
- Add the garlic, salt and pepper, and cook for 1 minute.
- Add the tomatoes and cook, covered, for 5 minutes. Remove the cover and simmer 10 more minutes to thicken. Remove from heat temporarily.
- Arrange the sliced vegetables evenly in a layer onto the pan (you can do a simple layer, or do a spiral like Remy made famous in “Ratatouille” the movie). Sprinkle with parsley.
- Return the pan to low heat and cover. Cook for 10 minutes.
- Remove the cover and bring the heat up to medium. Cook another 15 minutes, uncovered, or until the juices have reduced and the vegetables are softened through to your liking. Be careful not to scorch the bottom layer.
- Serve warm as desired, or chill and serve cold.
Notes
Nutrition Information
Paul:-) says
Hi Mike,
One question fella. Do you rinse the starch off the rice before you add it at stage 5 or is it ok to add straight from the cup?
Paul:-)
Mike H. says
I Paul. I think you are talking about a different recipe... Let me know which one please.
Jérémie says
Une bonne ratatouille française sur chilipeppermadness.com?
Bravo, dear Mike, here it is a very classical recipe from south France. My mother makes it very regularly.
Indeed there are several recipes- as for all recipes- but this one seems quite classic!
Just one thing that seems essential to me: herbs. In the south-east of France (la Provence), there is an essential seasoning: les herbes of Provence, a mixture which can vary and which consists of at least some of the following herbs: thyme, marjoram, wild thyme, sage, savory, oregano, tarragon, rosemary, chervil, basil, sage, bay leaf and fennel. For me a good ratatouille has to have at least: thyme, oregano, bay leaves and basil. For myself, I love to add fennel and some black olives... but it's my way 😉
Try with herbes de Provence, instead of parsley, I'm sure you'll love la ratatouille even more!
Mike Hultquist says
I knew you'd have some wonderful insights, Jérémie! Thanks for sharing, sir! GREATLY appreciated.
S says
I don't bother with layering or peeling the veggies -- just cutting them up in chunks. If I have them, I might also add some mushrooms to the mix. It's delicious over pasta.
Mike Hultquist says
Yep, another VERY popular way to make it, which I discuss in the post. I've seen it a few different ways. GREAT over pasta!
Diane says
What temperature if made in the oven and how long? thank you
Mike Hultquist says
400 degrees F (200 C), Diane. Bake it 30 minutes covered, then an additional 15 minutes uncovered, or until done to your liking.
Diane says
thank you