Why You’ll Love This Recipe

This Easy Ratatouille recipe is a fresh, flavorful dish that combines tender, sautéed vegetables in a savory, well-seasoned tomato base. The layering of textures—soft eggplant, tender zucchini, and juicy tomatoes—creates a dish that’s both comforting and light. With the added fragrance of fresh thyme and basil, it’s a perfect dish to enjoy on a warm day or any time of year. Ratatouille is also a versatile dish; serve it on its own, alongside crusty bread, or as a topping for grains like quinoa or rice.

Ingredients

1 medium-large eggplant (1 pound), cut into ½-inch pieces
Sea salt
6 tablespoons extra-virgin olive oil, plus more as needed
2 medium zucchini (1 pound), cut into ½-inch pieces
1 medium yellow onion, chopped
1 red or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces
3 garlic cloves, chopped
1 pound tomatoes on the vine (3 to 5), cut into ½-inch pieces
Pinch of red pepper flakes
Pinch of cane sugar
2 teaspoons chopped fresh thyme leaves
Freshly ground black pepper
¼ cup thinly sliced fresh basil leaves, plus more torn basil for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Eggplant:
- Place the eggplant pieces in a colander and sprinkle with ½ teaspoon sea salt.
- Set the colander over a plate or in the sink and let the eggplant drain for 20 minutes.
- After draining, blot the eggplant dry with a clean kitchen towel or paper towels.
Cook the Eggplant:
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the eggplant and cook, stirring occasionally, until tender (about 10 to 15 minutes).
- Transfer the cooked eggplant to a large bowl and set aside.
Cook the Zucchini:
- In the same skillet, add 1 tablespoon of olive oil.
- Add the zucchini and cook, stirring occasionally, until tender but not mushy (about 3 to 5 minutes).
- Season with ¼ teaspoon sea salt.
- Transfer the cooked zucchini to the bowl with the eggplant.
Cook the Onion and Bell Pepper:
- Add another 1 tablespoon of olive oil to the skillet.
- Add the chopped onion and bell pepper.
- Cook, stirring occasionally, until softened (about 5 minutes).
- Stir in the chopped garlic and ¼ teaspoon sea salt.
- Continue cooking until very tender (about 10 minutes).
- If the pan becomes dry, add more olive oil as needed.
Add Tomatoes and Seasonings:
- Stir the remaining 1 tablespoon of olive oil into the skillet with the onion and bell pepper mixture.
- Add the chopped tomatoes, a pinch of red pepper flakes, and a pinch of cane sugar.
- Cook until the tomatoes break down (about 8 to 10 minutes).
Combine and Simmer:
- Return the cooked eggplant and zucchini to the skillet.
- Add 2 teaspoons chopped fresh thyme leaves, ¼ teaspoon sea salt, and several grinds of freshly ground black pepper.
- Cook, stirring occasionally, until the ratatouille thickens (about 10 to 15 minutes).
Finish and Serve:
- Stir in ¼ cup thinly sliced fresh basil leaves.
- Season to taste with additional salt and pepper if needed.
- Garnish with more torn basil leaves before serving.

Servings and Timing

Servings: 4-6
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

Add More Vegetables: Customize your ratatouille by incorporating additional vegetables like carrots, mushrooms, or even eggplant varieties such as Japanese eggplant for a different texture.
Herb Swap: If you don’t have fresh thyme, consider using dried herbs like oregano or rosemary, or experiment with fresh basil or parsley for different flavors.
Spicy Option: Add more red pepper flakes or a touch of cayenne pepper for extra heat.
Vegan Option: This recipe is naturally vegan and gluten-free, but it can also be topped with a sprinkle of vegan cheese for added richness.

Storage/Reheating

Storage: Leftover ratatouille can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, simply warm the ratatouille in a skillet over low heat, stirring occasionally, until heated through. It can also be reheated in the microwave for convenience.

FAQs

Can I use other vegetables in ratatouille?

Absolutely! While eggplant, zucchini, and bell pepper are classic choices, you can add other vegetables like mushrooms, carrots, or even potatoes to make your own variation of this dish.

Can I prepare ratatouille ahead of time?

Yes, ratatouille can be prepared a day in advance. It actually benefits from sitting for a few hours or overnight, allowing the flavors to meld together.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze ratatouille for up to 3 months in a freezer-safe container.

Can I freeze ratatouille?

Yes, you can freeze ratatouille for up to 3 months. Make sure it is fully cooled before placing it in an airtight container or freezer bag. To reheat, thaw overnight in the fridge and warm it up on the stove.

What can I serve with ratatouille?

Ratatouille pairs wonderfully with crusty bread, rice, quinoa, or couscous. It can also be served as a topping for pasta, or alongside grilled meats or seafood for a complete meal.

Conclusion

This Easy Ratatouille recipe is a delicious and wholesome way to enjoy the best of summer vegetables. With its vibrant colors and rich flavors, it’s a perfect side dish or light main course for any occasion. Whether you’re serving it on its own or pairing it with your favorite grain or protein, ratatouille is sure to be a hit at your table!

Easy Ratatouille Recipe for Fresh Vegetable Delight

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Ratatouille is a classic Provençal dish that celebrates the vibrant flavors of fresh summer vegetables. This vegetable-packed, colorful recipe is both nutritious and bursting with flavor, making it perfect for a hearty side dish or a satisfying main course.

Author: Amy
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4-6 servings
Category: Main Course, Side Dish
Method: Sautéing, Simmering
Cuisine: French
Diet: Vegan

Instructions

Place the eggplant pieces in a colander and sprinkle with ½ teaspoon sea salt. Set the colander over a plate or in the sink and let the eggplant drain for 20 minutes. After draining, blot the eggplant dry with a clean kitchen towel or paper towels.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until tender (about 10 to 15 minutes). Transfer the cooked eggplant to a large bowl and set aside.
In the same skillet, add 1 tablespoon of olive oil. Add the zucchini and cook, stirring occasionally, until tender but not mushy (about 3 to 5 minutes). Season with ¼ teaspoon sea salt. Transfer the cooked zucchini to the bowl with the eggplant.
Add another 1 tablespoon of olive oil to the skillet. Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened (about 5 minutes). Stir in the chopped garlic and ¼ teaspoon sea salt. Continue cooking until very tender (about 10 minutes). If the pan becomes dry, add more olive oil as needed.
Stir the remaining 1 tablespoon of olive oil into the skillet with the onion and bell pepper mixture. Add the chopped tomatoes, a pinch of red pepper flakes, and a pinch of cane sugar. Cook until the tomatoes break down (about 8 to 10 minutes).
Return the cooked eggplant and zucchini to the skillet. Add 2 teaspoons chopped fresh thyme leaves, ¼ teaspoon sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, until the ratatouille thickens (about 10 to 15 minutes).
Stir in ¼ cup thinly sliced fresh basil leaves. Season to taste with additional salt and pepper if needed. Garnish with more torn basil leaves before serving.