Best Ever Ratatouille

"From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by ChefLee photo by ChefLee
Ready In:
1hr 50mins




  • Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
  • Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
  • Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
  • Season with salt and pepper to taste.
  • Add: tomatoes, thyme and bay leaf.
  • Reduce heat to low, cover, and cook 5 minutes.
  • Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

Questions & Replies

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  1. galponetta
    Took a bit of time, so a good weekend recipe. But very easy to follow, and the result was delicious. I used one 15 ounce can of cut tomatoes instead of fresh since winter tomatoes aren't very good. Also, since fresh basil is so expensive this time of yearl, I stirred in a heaping tablespoon of basil pesto right before serving. Both substitutions worked just fine.
  2. Kawaii Neko
    I love this recipe, it's very hardy and easy to make. To me it tastes like pizza soup.
  3. Mgnbos
    This is quite a bit of work chopping everything but the resulting stew is well worth the effort. I tried this for the first time as I needed to use up eggplants from the CSA box. I served it as a main course with rolls on the side and am looking forward to having this for lunches this week.
  4. hojo1620
    Yum, thanks!
  5. Kates Kitchen
    This was fabulous. I usually make a very simple version of ratatouille. Going to a bit of extra trouble really paid off. We had it as a side dish with fish and really felt like we'd eaten real food full of goodness as well as taste. Thanks heaps.


  1. ChefLee
    This is one of the best dishes that I have ever put into my mouth!!!!!! I was inspired by the movie (I just love the message of that movie especially for kids!) and I had never made ratatouille. Oh the years wasted not having this dish in my life!!!!!!! Don't waste another day not trying this!!!! I chose this recipe because of the red bell peppers in it instead of green bell peppers because I thought it would balance out the eggplant nicely. It did perfectly!!!!!!!!!! At the point of peeling the tomatoes, I remembered my Gramma had shown me how to remove the peels easily. You just put the tomatoes (remove the stem so it starts the skin) into some semi-boiling water and they peel right off with a knife! I used 1/4 tsp salt and 1/8 tsp pepper and I didn't think it needed anymore seasoning before adding the basil. I kept the cover on and my heat on low for that last 20 minutes of cooking. Thank you so much for posting this recipe, it is wonderful!!!!!!!!!!!!!!!!!!!!!!!!!!!!



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