Tulo

Ratatouille Recipe

A rustic Provencal vegetable stew of eggplant, zucchini, peppers, and tomatoes, cooked in stages so each vegetable keeps its own texture.
Photo by Merve Gülhan on Pexels

Cooking each vegetable separately before combining them keeps watery vegetables like zucchini and eggplant from turning the whole pot mushy, letting every component hold its shape while still melding in flavor at the end.

Prep
30 min
Cook
45 min
Total
75 min
Servings
6

Ingredients

Servings6
  • 1 medium (about 1 lb) eggplant, cut into 3/4-inch cubes
  • 2 medium zucchini, cut into 3/4-inch cubes
  • 1 large red bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 lb ripe tomatoes, chopped (or one 28 oz can)
  • 6 tbsp olive oil
  • 2 tsp fresh thyme
  • 1/4 cup fresh basil, torn, plus more for garnish
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper

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Instructions

  1. 1Salt the cubed eggplant and let it sit in a colander for 20 minutes, then pat dry.
  2. 2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and cook the eggplant until browned and softened, 6-8 minutes, then remove.
  3. 3Add another 2 tablespoons oil and cook the zucchini until lightly browned, 4-5 minutes, then remove.
  4. 4Add the remaining oil and cook the onion and bell pepper until softened, about 6 minutes.
  5. 5Stir in the garlic and cook 1 minute, until fragrant.
  6. 6Add the tomatoes, thyme, salt, and pepper, and simmer 10 minutes, until the tomatoes break down into a sauce.
  7. 7Return the eggplant and zucchini to the pan and simmer gently, uncovered, 10-15 minutes more, until everything is tender but still holds its shape.
  8. 8Remove from heat, stir in the fresh basil, and adjust seasoning to taste.

Tips & variations

  • For the classic layered presentation, thinly slice all the vegetables into rounds and arrange them spiral-fashion over a bed of the tomato sauce before baking at 375°F for about 45 minutes.
  • Yellow squash makes a fine substitute or addition alongside the zucchini.
  • A splash of red wine vinegar stirred in at the end brightens the whole dish if it tastes flat.
  • Ratatouille is naturally vegan and gluten-free as written, and works equally well warm, at room temperature, or cold the next day.

Storage & reheating

Refrigerate in an airtight container up to 5 days, the flavors deepen after a day or two. Reheat gently on the stovetop, or serve cold as a salad. Freezes well up to 3 months.

Nutrition

A vegetable-forward, naturally low-calorie dish, the olive oil is the main source of fat.

Tips from the Tulo kitchen

  • Don't rush the tomato sauce step, letting it reduce properly before adding back the other vegetables keeps the finished dish from being watery.
  • Cut all the vegetables to roughly the same size so everything cooks at the same rate.

FAQ

Do I need to peel the eggplant?

No, the skin softens fully during cooking and helps the cubes hold their shape, peeling is optional and mostly a matter of preference.

Can I make ratatouille ahead of time?

Yes, it actually improves after resting a day in the fridge, which gives the vegetables time to absorb more of the tomato and herb flavors.

Is ratatouille served hot or cold?

Both are traditional, it's commonly served warm as a side dish or main, but is just as good served cold or at room temperature in the summer.

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