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partial view of ratatouille in a white bowl
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5 from 48 votes

Authentic French Ratatouille

Traditional French Ratatouille is a bright and delicious stew of summer vegetables. Rich and flavorful with hints of olive oil, garlic, and fresh herbs, quick simmered to allow the fresh vegetable flavors to shine through.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: French
Servings: 8
Calories: 118kcal


  • 4 tbsp olive oil more as needed
  • 1 large sweet onion rough cut
  • 1 medium red bell pepper rough cut
  • 1 medium yellow bell pepper rough cut
  • 3 cloves garlic finely chopped
  • 1 large eggplant - peeled and cubed you may leave the skin on if you prefer
  • 1 large zucchini squash sliced
  • 1 large yellow squash sliced
  • 28 oz San marzano whole tomatoes in juice can substitute 5 large fresh tomatoes chopped
  • 2 tbsp fresh basil finely chopped
  • 1 tbsp fresh oregano finely chopped or 1 tsp dried oregano
  • ¼ tsp crushed red pepper optional
  • 1 tsp sea salt to taste
  • ¼ tsp black pepper to taste
  • 1 tsp Italian parsley finely chopped for garnish


  • Add olive oil to a large saute pan or dutch oven over medium-high heat. Let the oil get hot.
  • Add the peppers, onions, and garlic to the pan and saute for 2 minutes
  • Add the eggplant and season with salt and pepper and let the eggplant cook for 10 minutes, or until the eggplant is beginning to look cooked.
  • Add the zucchini, and yellow squash to the mixture and cook for about 5 minutes. The squash should be slightly cooked.
  • Add the crushed tomatoes and turn down the heat to a simmer. Let the ratatouille simmer mixture for 15-20 minutes or until the eggplant is fully cooked.
    Don't overcook the vegetables, they should not be mushy.
  • Reseason as needed and serve over chicken, fish, pasta or simply as a side dish.


Calories: 118kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 440mg | Potassium: 608mg | Fiber: 4g | Sugar: 7g | Vitamin A: 843IU | Vitamin C: 71mg | Calcium: 65mg | Iron: 2mg