Some nights call for a simple veggie stew that feels like a hug. This ratatouille is an easy way to bring fresh summer produce together with comforting flavors.
The Story Behind This Recipe
I first tried making ratatouille on a quiet weekend afternoon when I had a bunch of vegetables that were about to go bad. It was a nice way to use what I had on hand and end up with a cozy dish that warmed up the whole kitchen.
Ratatouille is one of those dishes that’s so flexible. You can swap in whatever vegetables are in season or in your fridge and it still comes out great. The slow simmer lets the flavors meld, so it’s worth a little patience.
I usually serve this with some crusty bread or over a bed of rice. Sometimes I add a fried egg on top for a quick protein boost. It’s familiar enough for anyone to enjoy, yet it has a bit of rustic charm.
This recipe isn’t tricky at all, just chopping and simmering. I like to start by cooking the onions and garlic to soften them, then build the sauce around those flavors. Once the veggies go in, it just needs gentle heat and occasional stirring.
It’s also a good recipe to double if you want leftovers because the flavors deepen the next day. I keep a batch in the fridge for easy lunches—just reheat and add a sprinkle of fresh herbs.
Overall, ratatouille feels like a little kitchen project that rewards you with something satisfying and wholesome, without any fuss.
Cuisine: French
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 medium tomatoes, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Step 1. Heat olive oil in a large skillet over medium heat.
- Step 2. Add diced onion and cook until softened, about 5 minutes.
- Step 3. Stir in minced garlic and cook for 1 minute until fragrant.
- Step 4. Add eggplant and cook for 5 minutes, stirring occasionally.
- Step 5. Add zucchini and bell peppers, cook for another 5 minutes.
- Step 6. Stir in chopped tomatoes, thyme, and oregano.
- Step 7. Season with salt and pepper, reduce heat to low.
- Step 8. Cover and simmer for about 25 minutes, stirring occasionally until veggies are tender and sauce thickens.
- Step 9. Taste and adjust seasoning if needed.
- Step 10. Serve warm, garnished with fresh basil or parsley.
Tips for Success
- For a bit of depth, roast the eggplant and zucchini before adding to the stew.
- Use fresh herbs if you have them for a brighter flavor.
- If the stew feels too watery, cook uncovered for the last 10 minutes to reduce.
- Serve over rice, pasta, or with crusty bread for a complete meal.
Variations & Substitutions
- Add sliced mushrooms for extra earthiness.
- Stir in a pinch of chili flakes if you like a little heat.
- Use canned tomatoes when fresh aren’t available—just reduce added salt.
- Add a splash of red wine to deepen the flavor during simmering.
