Easy Ratatouille Recipe

I developed a Roasted Vegetable Ratatouille that swaps the usual stovetop simmer for oven-bronzed zucchini and charred tomatoes, with bright basil and savory herbs bringing out an unexpected depth in summer vegetables.

I fell for this dish the first summer I tried it, and I still get that little buzz when the flavors start to mingle. Bright tomatoes and tender eggplant somehow behave like they finally agreed on something, and fresh basil leaves cut through in a way that makes you pay attention.

It feels like summer on a plate but not the syrupy postcard kind, more like a secret you want to taste twice. I call it my go to Ratatouille Recipe when I need food that’s honest, bold and just a little unexpected, and I swear it keeps getting better.

Ingredients

• Eggplant: spongy, soaks up flavors, good fiber, low calorie, slightly bitter raw
• Zucchini: tender watery, vitamins A and C, low carbs, adds mild sweetness when cooked
• Tomatoes: acidic, rich in lycopene and vitamin C, gives bright tang and natural sweetness
• Bell peppers: crunchy, high vitamin C, sweet and juicy, adds color and crunch
• Onion: savory base, supplies natural sweetness when caramelized, some fiber and antioxidants
• Garlic: pungent, powerful flavor, anti inflammatory properties, small amount packs deep umami
• Basil: fresh aromatic, adds bright herbal lift, vitamin K, finishes with sweet aroma
• Olive oil: heart healthy fats, brings richness, helps meld flavors, use sparingly for balance

Ingredient Quantities

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 medium eggplant about 1 lb, cut into 1 inch cubes
• 2 medium zucchini, sliced about 1/4 inch
• 2 medium yellow summer squash, sliced about 1/4 inch
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 (14 oz) can crushed tomatoes or about 2 cups chopped ripe tomatoes
• 1 tablespoon tomato paste (optional)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1/4 to 1/2 cup fresh basil leaves, roughly chopped
• 1 teaspoon kosher salt or sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar (optional)

How to Make this

1. Prep everything first: thinly slice the onion, mince the garlic, cut the eggplant into 1 inch cubes and pat dry, slice the zucchini and yellow squash about 1/4 inch thick, chop the red and yellow bell peppers, roughly chop 1/4 to 1/2 cup basil and measure the crushed tomatoes or chopped fresh tomatoes. If you want, sprinkle a little salt on the eggplant and let it sit 10 minutes then pat again to remove excess moisture.

2. Heat a large skillet or Dutch oven over medium heat and add 2 tablespoons extra virgin olive oil. Add the eggplant and cook, stirring now and then, until it’s golden and mostly tender about 6 to 8 minutes. Transfer the eggplant to a bowl and set aside.

3. Add the remaining 1 tablespoon olive oil to the pan, add the sliced onion and cook until softened and translucent about 5 minutes, then add the minced garlic and cook 30 to 60 seconds until fragrant, dont let it burn.

4. Add the chopped red and yellow bell peppers and cook 4 to 5 minutes until they start to soften.

5. Add the sliced zucchini and yellow summer squash and cook another 3 to 4 minutes so they start to give but still hold their shape.

6. Return the eggplant to the pan, stir in the crushed tomatoes (or chopped ripe tomatoes), add 1 tablespoon tomato paste if using, sprinkle in the thyme, 1 teaspoon kosher or sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar if you want to mellow the acidity. Stir to combine.

7. Bring everything to a gentle simmer, reduce heat to low and cook uncovered 15 to 20 minutes until the vegetables are tender and the sauce has thickened a bit, stir occasionally so nothing sticks.

8. Turn off the heat and stir in the chopped fresh basil, taste and adjust salt and pepper as needed, let sit a minute so the basil wilts into the stew.

9. Serve warm with crusty bread, over rice, pasta or polenta. Leftovers keep in the fridge up to 4 days and tastes even better the next day.

Equipment Needed

1. Large skillet or Dutch oven (10–12 inch or 4–6 qt) for browning and simmering
2. Chef’s knife (sharp) for slicing, dicing and cubing
3. Cutting board — sturdy, for all the veg prep
4. Mixing bowls (one for the eggplant to rest and one for holding prepped veg)
5. Wooden spoon or silicone spatula for stirring so nothing sticks
6. Measuring spoons and 1 cup measuring cup for olive oil, salt, sugar, tomato paste etc
7. Paper towels or a clean kitchen towel and a colander to pat/ drain the eggplant
8. Can opener (if using canned crushed tomatoes) and a ladle or large serving spoon for plating

FAQ

Easy Ratatouille Recipe Substitutions and Variations

• Eggplant: Try cremini or portobello mushrooms (same weight). They give a similar meaty texture and won’t get as spongy, sauté a bit less cause they release water faster.
• Crushed tomatoes: Use canned diced tomatoes (pulse briefly in a blender) or tomato passata, or 2 cups fresh ripe tomatoes chopped; if it’s too acidic add the 1 tsp sugar.
• Basil: Swap with fresh parsley for brightness, or fresh oregano for a more savory, woody note; use equal amount for parsley, use about half the oregano amount cause it’s stronger.
• Extra virgin olive oil: Substitute avocado oil or light olive oil, or a neutral vegetable oil if you need a higher smoke point, use same amount.

Pro Tips

1) Salt and squeeze the eggplant ahead of time. Let the cubes sit with salt for 10 to 30 minutes, then pat or press out the moisture with a towel, otherwise they soak up oil and turn mushy.

2) Brown in batches so things caramelize not steam. Give the eggplant and peppers some space and high heat for a minute or two longer than you think, color = flavor, so don’t be afraid to do it in rounds.

3) Deepen the tomato base by frying a spoonful of tomato paste before you add the tomatoes and/or add a tiny pinch of sugar while it simmers. A splash of vinegar or lemon at the end will wake it up if it tastes flat.

4) Make extra, because it actually tastes better the next day. Cool quickly, store in shallow containers or freeze portions, and when reheating add a little olive oil or water and a handful of fresh basil or grated cheese to revive it.