Easy Ratatouille Recipe

A bowl full of ratatouille stew with grilled bread on the side.

A rustic French stew, this Ratatouille Recipe is loaded with eggplant, bell peppers, and zucchini. Roasted vegetables caramelize to concentrate their flavors and then rehydrate in a simple sauce made with fresh, juicy tomatoes and plenty of herbs and spices.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings (1 cup each)

Calories 201kcal

Author Meggan Hill

Equipment

Baking sheet

Ingredients

For the roasted vegetables:

1 small eggplant cut into 1-inch cubes (about 1 pound, see note 1)
1 yellow bell pepper stemmed, seeded, and cut into 1-inch squares (about 8 ounces, see note 2)
1 yellow squash cut into 1-inch cubes (about 8 ounces, see note 3)
1 zucchini cut into 1-inch cubes (about 8 ounces)
2 tablespoons olive oil
Salt and freshly ground black pepper

For the tomato sauce:

1 tablespoon olive oil
1 small onion minced
4 cloves garlic minced
2 pounds Roma tomatoes coarsely chopped (see note 4)
1 tablespoon fresh basil leaves chopped, plus more for garnish
1 tablespoon minced fresh thyme leaves
1 teaspoon dried oregano
red chili flakes to taste, optional
crusty bread for serving

US Customary - Metric

Instructions

To roast the vegetables:

Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment paper or foil for easy cleanup.
In a large bowl, add eggplant, bell pepper, squash, and zucchini. Drizzle with olive oil, 1 teaspoon salt and ½ teaspoon pepper and toss to combine.
Divide the vegetables among the two prepared baking sheets and roast until the vegetables are soft and lightly browned, about 45 minutes, stirring and rotating pans after 30 minutes of roasting time.

To make the sauce:

While the vegetables are roasting, in a Dutch oven or large saucepan over medium-high heat, heat olive oil until shimmering. Add onion and garlic and cook until softened, about 5 minutes.
Add the tomatoes to a blender or food processor and process until smooth. To the skillet with the onions and garlic, add the tomato sauce, basil, thyme, oregano, and red chili flakes, if using.
Reduce heat to medium and simmer uncovered while the vegetables finish roasting. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
To the pot with the sauce, stir in the roasted vegetables. Simmer 5 minutes longer to blend flavors, then garnish with fresh basil and salt and pepper to taste (I like 1/4 teaspoon salt or less). Serve with crusty bread.

Notes

Eggplant: Leave the skin on the eggplant so it can hold it's cubed shape even after roasting.
Bell pepper: Any color bell pepper will work in this recipe.
Squash and zucchini: Mix and match or use just one variety, but aim for a pound total.
Tomatoes: Substitute any kind of tomato you like or that looks ripe and juicy. In a pinch, substitute one (28-oz.) can diced tomatoes.
Yield: This recipe makes 4 servings of Ratatouille, 1 c. each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition