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Classic Ratatouille

Classic ratatouille recipe with eggplant, zucchini, yellow squash, and ripe tomatoes, cooked in a Dutch oven until tender but still holding their shape. Fresh basil and a 10-minute rest bring the thick, savory vegetable stew together.
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Prep Time 20 minutes
Cook Time 59 minutes
resting 10 minutes
Total Time 1 hour 29 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup olive oil divided
  • 1.5 lb eggplant cut into 3/4-inch cubes
  • 1 lb zucchini cut into 3/4-inch pieces
  • 1 lb yellow squash cut into 3/4-inch pieces
  • 1 yellow onion medium, chopped
  • 1 red bell pepper chopped
  • 4 cloves garlic minced
  • 1.5 lb ripe tomatoes cored and chopped
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp fresh thyme leaves
  • 1 bay leaf
  • 0.25 cup fresh basil leaves torn

Equipment

  • 1 7-quart Dutch oven

Method
 

  1. Heat 1 tablespoon olive oil in a 7-quart Dutch oven over medium-high heat. Cook half the eggplant, stirring occasionally, for 6–8 minutes until browned and beginning to soften, then transfer to a plate; repeat with 1 tablespoon oil and the remaining eggplant.
  2. Add 1/2 tablespoon oil to the pot and cook half the zucchini and yellow squash for 4–5 minutes, stirring occasionally, until lightly browned; transfer to the plate. Repeat with the remaining oil and vegetables.
  3. Add the remaining 1 tablespoon oil, onion, and bell pepper to the pot and cook for 6–8 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  4. Stir in the tomatoes, salt, pepper, thyme, and bay leaf, scraping up any browned bits. Bring to a simmer and cook for 5 minutes.
  5. Return the eggplant, zucchini, and squash to the pot. Simmer uncovered over medium-low heat for 20–25 minutes, stirring gently once or twice, until the vegetables are tender but hold their shape and the sauce has thickened.
  6. Remove the bay leaf and stir in the basil. Rest for 10 minutes before serving.

Notes

For the best texture, brown the vegetables in batches so they sear rather than steam. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Ratatouille is naturally vegan and gluten-free.