Classic French Ratatouille Recipe

I just pulled off a Rustic Ratatouille that turns your garden zucchini and tomatoes into something unexpectedly bold and impossible to ignore, so keep scrolling.

I’m obsessed with this Rustic Ratatouille because it tastes like my garden after a long July day. I love the way zucchini and eggplant soak up olive oil and garlic, then melt into the tomatoes so each bite hits salty, sweet, and a little smoky.

It’s simple and honest. But it’s not dull.

I use basil and thyme to keep it interesting. I make it as one of my go-to Summer Veggie Side Dishes, and people always ask me for more.

I don’t pretend it’s fancy. I want big vegetable flavor that won’t shut up.

I’ll eat it every week.

Ingredients

• Eggplant: meaty, soaks up flavors, gets silky and comforting.
• Zucchini: light, tender rounds that keep things fresh.
• Yellow squash: mild and juicy, adds bright texture.
• Red bell pepper: sweet pop and colorful personality.
• Onion: caramelizes and gives cozy, savory backbone.
• Tomatoes: tangy, juicy base that ties everything together.
• Garlic: punchy and aromatic, it wakes the dish up.
• Olive oil: smooth richness, it makes everything feel luxe.
• Tomato paste: basically concentrated umami, deepens the tomato note.
• Thyme: earthy herb that keeps things grounded and herbal.
• Bay leaf: subtle, almost background spice you’ll barely notice.
• Basil: fresh, sweet leaves that brighten each bite.
• Parsley: clean herb finish, adds a little green zip.
• Sugar: balances acidity, makes tomatoes taste rounder.
• Salt and pepper: essential seasoners that sharpen and harmonize.

Ingredient Quantities

• 2 medium eggplants (about 1 1/2 to 2 lbs), cut into 1-inch cubes
• 2 medium zucchinis, sliced into 1/2 inch rounds
• 1 large yellow squash, sliced into 1/2 inch rounds
• 1 large red bell pepper, seeded and chopped
• 1 large yellow or red onion, chopped
• 4 ripe tomatoes or 1 1/2 cups canned crushed tomatoes
• 4 cloves garlic, minced
• 3 tablespoons extra virgin olive oil, plus extra for finishing
• 1 tablespoon tomato paste (optional but adds depth)
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1 bay leaf
• 6-8 fresh basil leaves, torn (or 1 teaspoon dried basil)
• 2 tablespoons chopped fresh parsley (optional)
• 1 teaspoon sugar (optional, to balance acidity of tomatoes)
• Salt and freshly ground black pepper to taste (about 1 to 1 1/2 teaspoons salt)

How to Make this

1. Salt the cubed eggplant in a colander and let it sit 20 minutes to draw out bitterness and extra moisture, then rinse and pat dry with paper towels.

2. Heat 2 tablespoons olive oil in a large heavy skillet or Dutch oven over medium heat. Add the eggplant in batches so it browns instead of steams, cooking about 5 minutes per batch, then remove to a plate.

3. Add the remaining tablespoon oil to the pan and sauté the chopped onion and bell pepper until softened, about 6 to 8 minutes. Stir in the minced garlic and cook 1 minute more until fragrant.

4. Stir in the tomato paste now if using and cook 1 minute to deepen flavor, then add the fresh chopped tomatoes or canned crushed tomatoes, the bay leaf, thyme, sugar if using, and season with about 1 teaspoon salt and some black pepper. Bring to a gentle simmer.

5. Return the browned eggplant to the pot, then add the sliced zucchini and yellow squash on top. Give everything a gentle stir to combine but don’t mash the veggies.

6. Cover and simmer very gently for 20 to 25 minutes, stirring once or twice, until all the vegetables are tender and the sauce has thickened. If it looks too dry add a splash of water or broth.

7. Remove from heat, discard the bay leaf, then stir in the torn basil and chopped parsley if using. Taste and adjust salt and pepper, you may need the extra 1/2 teaspoon salt.

8. Let the ratatouille sit 10 minutes before serving so flavors settle. Finish with a drizzle of extra virgin olive oil and a few more fresh basil leaves on top.

9. Serve warm or at room temperature with crusty bread, over rice or polenta, or as a side to grilled meats. Leftovers keep well in the fridge for 3 to 4 days and actually taste better the next day.

Equipment Needed

1. Colander (for salting and draining the eggplant)
2. Large cutting board
3. Chef’s knife
4. Paper towels or a clean kitchen towel to pat dry
5. Large heavy skillet or Dutch oven with lid
6. Wooden spoon or sturdy spatula for stirring
7. Mixing bowl or large plate to hold browned eggplant
8. Measuring spoons (for oil, thyme, salt) and a can opener if using canned tomatoes

FAQ

Classic French Ratatouille Recipe Substitutions and Variations

• Eggplant: swap for cremini or portobello mushrooms (same meaty texture, cook a bit less time) or use 2 cans of drained diced eggplant if fresh not available.
• Zucchini/yellow squash: use more eggplant or add thinly sliced carrots or fennel for crunch and sweetness.
• Tomatoes: replace fresh with 1 1/2 cups canned crushed tomatoes or 1 1/4 cups tomato sauce plus a splash of water; sun-dried tomatoes (rehydrated) give a richer flavor.
• Herbs/oil: use 1 teaspoon dried herbes de Provence or oregano if you don’t have thyme or basil; swap extra virgin olive oil for avocado oil or light olive oil for a milder taste.

Pro Tips

1. Salt the eggplant well and let it sit longer if they seem soggy. Pressing or patting them dry after rinsing makes browning way easier and prevents a watery sauce.

2. Brown vegetables in batches and keep the heat medium to medium-high. If you crowd the pan you’ll steam them instead of getting caramelized flavor, and that brown bits are where the best taste comes from.

3. If the tomatoes taste too acidic add the sugar and a spoonful of tomato paste early on. The paste gives depth, the sugar tames sharpness, and both together make the sauce rounder.

4. Layer textures by adding zucchini and squash later so they stay slightly firm. Overcooking everything makes a mushy stew, so stir gently and check doneness sooner rather than later.

5. Let it rest at least 10 minutes and finish with a good drizzle of olive oil and fresh basil. It tastes better the next day too, so make extras for easy meals later.