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Close-up of a dish of ratatouille in a black pot, garnished with fresh thyme sprigs. The vegetable stew includes pieces of zucchini, eggplant, tomatoes, and red onions in a rich tomato sauce.

Homemade Ratatouille Recipe

Hearty meals don't get much easier than this Ratatouille recipe. Throw all the veggies in a cast iron and let them simmer for 45 minutes while you relax. You can cook a batch on Monday and have it for the rest of the week or freeze it for another time. This is a real crowd-pleaser and there's never anything left on the plate.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: French
Keyword: Homemade Ratatouille Recipe
Servings: 4
Calories: 181kcal
Author: Mandy Applegate

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves sliced
  • 1 eggplant diced
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 1 red onion diced
  • ½ green onion diced
  • 2 tomatoes seeded and diced
  • 2 cups crushed tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 2 cups vegetable broth
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Heat olive oil in an iron cast and add the garlic cloves. Cook for a couple of minutes to aromatize the garlic and reserve the garlic.
    2 tablespoons olive oil, 2 garlic cloves
  • In the same oil, cook the eggplant, turning them over until they brown on every side.
    1 eggplant
  • Add the zucchini, red bell pepper, red onion, green onion, tomatoes and cook for 15 minutes, turning them so all veggies brown.
    1 zucchini, 1 red bell pepper, 1 red onion, ½ green onion, 2 tomatoes
  • Add the garlic again and the crushed tomatoes, garlic powder, thyme, oregano, rosemary, broth, salt and pepper.
    2 cups crushed tomatoes, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 2 cups vegetable broth, salt and pepper to taste
  • Mix well and cook for 45 minutes at low heat - turning it occasionally so it doesn’t stick to the bottom (if it starts to dry out too much you can add more broth).
  • Serve with fresh herbs.

Notes

  • Don't Rush: Ratatouille is all about slow cooking. The longer it simmers, the more the flavors develop and meld together. Resist the urge to speed up the process!
  • Chop Veggies Uniformly: Try to dice your vegetables into similar-sized pieces. This ensures they cook evenly and makes every bite perfectly balanced.
  • Quality of Ingredients Matters: Since this dish is all about the veggies, using fresh, high-quality produce will significantly enhance the flavor.
  • Adjust Seasoning to Taste: While the recipe gives a guideline, always taste and adjust the seasoning as per your preference. Sometimes a little more salt or a pinch of red pepper flakes can make all the difference.
  • Use a Good Olive Oil: A high-quality olive oil not only adds to the healthy aspect, but also enriches the dish's flavor profile.
  • Experiment with Herbs: While the recipe suggests specific herbs, feel free to experiment with others like fresh basil or parsley for a different twist.
  • What Can I Substitute for Eggplant in Ratatouille? If you’re not a fan of eggplant, you can substitute it with mushrooms or extra zucchini for a similar texture.
  • Make Extra: Ratatouille tastes even better the next day as the flavors continue to develop, so don’t hesitate to double the recipe and make a large batch.

Storage Instructions

  • Airtight Container: Let the ratatouille cool to room temperature, and then store your ratatouille in airtight containers. 
  • Refrigerate: Properly stored in the refrigerator, ratatouille can last up to 5 days. The flavors actually deepen and meld together over time, so it will taste even better the next day!
  • Freezing: If you’ve made a large batch and can’t finish it within a few days, ratatouille freezes well. Just use freezer-safe containers. It can last for up to three months in the freezer. Thaw it overnight in the refrigerator before reheating.
  • Make-Ahead: Ratatouille often tastes better the next day as the flavors have more time to meld togethe,  making it perfect to make ahead for a potluck. Just store it in an airtight container in the refrigerator.

Nutrition

Calories: 181kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 643mg | Potassium: 1021mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2113IU | Vitamin C: 72mg | Calcium: 91mg | Iron: 3mg
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