Easy Rustic French Ratatouille Stew

It’s nice to have a straightforward veggie stew on hand for those evenings when you want something comforting but not complicated.

The Story Behind This Recipe

Ratatouille has always been a dish that feels like a weekend project but doesn’t have to be. I remember making it on a chilly Saturday afternoon when the market had gorgeous eggplants and zucchinis. The slow simmer softens the vegetables and blends the flavors without much fuss.

I usually serve it with crusty bread or over rice, which makes it a flexible side or main depending on what’s in the fridge. It’s also a great way to use up summer vegetables before the season ends.

When I cook this, I keep the chopping rustic and don’t bother peeling much. It keeps things homier and the texture interesting. Plus, you can easily double the recipe if you’re feeding more people or want leftovers.

My family isn’t super adventurous when it comes to vegetables, but they always eat this without complaint. The tomatoes and herbs really bring everything together. It’s simple, honest food that fits nicely into a busy weeknight rotation.

Cuisine: French
Course: Dinner
Servings: 4
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium eggplant, cut into 1-inch cubes
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 4 medium tomatoes, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Step 1. Heat olive oil in a large skillet or saucepan over medium heat.
2. Step 2. Add the onion and cook until soft and translucent, about 5 minutes.
3. Step 3. Stir in the garlic and cook for another minute until fragrant.
4. Step 4. Add the eggplant and cook, stirring occasionally, for about 8 minutes until it begins to soften.
5. Step 5. Add the zucchinis and red bell pepper; cook for another 5 minutes.
6. Step 6. Stir in the chopped tomatoes, thyme, oregano, salt, and pepper.
7. Step 7. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
8. Step 8. Taste and adjust seasoning if needed.
9. Step 9. Serve warm, garnished with fresh basil leaves.

Tips for Success

• Use ripe, in-season tomatoes for the best flavor; canned tomatoes work in a pinch.
• If you prefer a saucier stew, cover the pot during simmering to keep the moisture in.
• Don’t overcrowd the pan when cooking the vegetables to let them brown slightly and develop more flavor.
• Leftovers taste great the next day and can be reheated gently on the stove.

Variations & Substitutions

• Add sliced mushrooms for an earthier taste.
• Include a splash of red wine in step 6 for a richer sauce.
• Top with grated Parmesan or goat cheese before serving for extra creaminess.
• Use fresh herbs like rosemary or tarragon instead of dried for a different twist.