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Homemade ratatouille recipe in a cast iron skillet with thinly sliced eggplant, zucchini, yellow squash, and tomatoes arranged in a spiral over tomato sauce, roasted and garnished with fresh herbs.

Ratatouille Recipe

A traditional Provençal Ratatouille recipe passed down through generations, perfected with layered herbs and concentrated tomato essence. This rustic vegetable stew is comforting, versatile, and naturally vegan and gluten-free.
5 from 1 vote
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Course: Main Course
Cuisine: French
Keyword: Best ratatouille recipe, Ratatouille ingredients, Ratatouille Recipe, Ratatouille recipe Dreamlight Valley, Ratatouille recipe easy, Southern Living ratatouille recipe, Traditional ratatouille recipe, Traditional ratatouille recipe Italian
Prep Time: 30 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories: 160kcal
Cost: $13

Equipment

  • Heavy-bottomed Dutch oven (For even cooking)
  • Sharp 8-inch chef's knife (For uniform vegetable dicing)
  • Large wooden spoon (For stirring gently)
  • Fine-mesh colander (For salting eggplant)
  • Clean kitchen towels (For drying salted eggplant)

Ingredients

  • 2 medium Eggplant - Diced and salted
  • 2 medium Zucchini - Diced
  • 2 Bell peppers - Any color, diced
  • 4 medium Ripe tomatoes - Chopped
  • 1 large Yellow onion - Diced
  • 4 cloves Garlic - Minced
  • 4 tablespoon Extra virgin olive oil - Divided
  • 4 sprigs Fresh thyme - Or 1 teaspoon dried
  • 2 Bay leaves - Whole
  • 1 handful Fresh basil - Torn
  • 1 teaspoon Herbes de Provence - Optional
  • 1 teaspoon Coarse sea salt - Or to taste
  • ½ teaspoon Fresh ground black pepper - Or to taste
  • 1 tablespoon Tomato paste - Optional, for richer flavor
  • 2 teaspoon Balsamic vinegar - Optional finish

Instructions

  • Dice all vegetables evenly. Salt eggplant cubes and let sit for 30 minutes, then pat dry.
    Freshly diced zucchini and bell peppers with tomatoes on a wooden board, next to a pan and striped kitchen towel, during homemade ratatouille prep.
  • Sauté onions and garlic in olive oil until soft and fragrant.
  • Sear eggplant, zucchini, and bell peppers separately in olive oil until golden and tender. Set aside.
    Vegetables cooking separately in three skillets for homemade ratatouille: golden-brown eggplant cubes, sautéed zucchini slices, and a tomato mixture with herbs and bell peppers, all steaming on a stovetop.
  • Add tomatoes, herbs, and seasonings. Return all vegetables to the pot and simmer gently for 20 minutes.
  • Remove bay leaves, stir in fresh basil, drizzle with olive oil, and let rest for 10 minutes before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 250g | Calories: 160kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7g | Sodium: 210mg | Potassium: 680mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1700IU | Vitamin C: 75mg | Calcium: 60mg | Iron: 1.5mg