Ratatouille – French Vegetable Medley Recipe

Ratatouille, pronounced “rat-uh-too-ee,” is a classic Provençal dish that originates from the sunny regions of southern France.

This humble yet incredibly flavorful vegetable medley is not only a delight to your taste buds but also a celebration of the bounty of summer produce.

Loaded with vibrant colors, rich flavors, and fragrant herbs, Ratatouille is a perfect embodiment of French cuisine’s simplicity and elegance. In this article, we’ll take you through the steps of preparing this iconic dish so you can savor a taste of France in your own kitchen.


For the Ratatouille:

  • 2 large eggplants, diced into 1-inch pieces
  • 3 medium zucchinis, diced into 1-inch pieces
  • 3 red bell peppers, diced into 1-inch pieces
  • 4 ripe tomatoes, diced
  • 2 onions, thinly sliced
  • 4 cloves of garlic, minced
  • 1/4 cup of olive oil
  • 2 teaspoons of dried thyme
  • 2 teaspoons of dried basil
  • Salt and black pepper to taste
  • Fresh basil leaves, for garnish (optional)


Step 1: Prepare the Eggplant

  1. Place the diced eggplant in a large colander and sprinkle it generously with salt. This helps remove excess moisture and bitterness from the eggplant.
  2. Let the eggplant sit for about 30 minutes, then rinse it thoroughly with cold water and pat it dry with paper towels.

Step 2: Sauté the Onions and Garlic

  1. In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
  2. Add the thinly sliced onions and minced garlic to the hot oil and sauté for about 5 minutes, or until they become translucent and fragrant.

Step 3: Add the Bell Peppers

  1. Add the diced red bell peppers to the skillet and continue to sauté for another 5 minutes, until they begin to soften.

Step 4: Incorporate Zucchini and Eggplant

  1. Add the diced zucchini and eggplant to the skillet, along with the dried thyme and basil.
  2. Cook the mixture for about 10 minutes, stirring occasionally, until the vegetables start to brown and become tender.

Step 5: Tomatoes and Simmer

  1. Stir in the diced tomatoes, and season the mixture with salt and black pepper to taste.
  2. Reduce the heat to low, cover the skillet, and let the Ratatouille simmer gently for about 20-25 minutes, or until all the vegetables are soft and the flavors meld together.

Step 6: Serve and Garnish

  1. Once the Ratatouille is ready, garnish it with fresh basil leaves if desired.
  2. Serve it hot as a side dish, over pasta, or with a crusty baguette. It’s also fantastic as a topping for grilled chicken or fish.

Tips and Variations

  • Feel free to customize your Ratatouille by adding other vegetables like yellow squash or mushrooms.
  • For a richer flavor, you can roast the vegetables in the oven before combining them in the skillet. Drizzle them with olive oil, season with salt, pepper, and herbs, and roast at 400°F (200°C) for about 20-25 minutes.


Ratatouille is a celebration of the vibrant and fresh flavors of summer. With its combination of eggplant, zucchini, bell peppers, tomatoes, and aromatic herbs, it’s a quintessential French dish that can be enjoyed as a side, a main, or even a topping for various dishes.

The simplicity of its preparation allows the natural flavors of the vegetables to shine through, making it a favorite among vegans and non-vegans alike.

So, transport yourself to the picturesque landscapes of Provence by preparing this classic Ratatouille recipe and savoring the taste of French cuisine in the comfort of your own home. Bon appétit!

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