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Easy Ratatouille Recipe
Ingredients
- 3 tbsp olive oil
- 1 onion diced ¼-inch (around 0.5 cm).
- 6 garlic cloved minced
- 2 tomatoes diced ½-inch to ¾-inch (1.5 cm)
- 1 eggplant diced ½-inch to ¾-inch (1.5 cm)
- 2 zucchini diced ½-inch to ¾-inch (1.5 cm)
- 1 green bell pepper seeded & diced ½-inch to ¾-inch (1.5 cm)
- 1 red bell pepper seeded & diced ½-inch to ¾-inch (1.5 cm)
- 1 sweet green chili pepper diced ½-inch to ¾-inch (1.5 cm)
- ⅔ cup vegetable stock
- 4 springs fresh thyme
- 10 basil leaves
- 1 pinch Salt to taste
- 1 pinch Pepper to taste
- 1 pinch Cayenne pepper to taste
Instructions
- Heat about 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Cook the onions until soft and translucent, about 5-7 minutes. Add the garlic and cook for just one more minute until fragrant. Remove onions and garlic and set aside in a large glass bowl.
- Add another 1 tablespoon of oil and cook the eggplant until golden on all sides, remove and set aside with the onion and garlic. Repeat this process for the zucchini and tomatoes separately, adding in a little oil each time, then set it aside with the cooked eggplant, onion and garlic.
- Add the remaining oil, then sauté the bell peppers and chili until tender. Remove and set aside with the other cooked vegetables.
- Stir in the vegetable stock to the empty pot or dutch oven, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Return all the cooked vegetables to the pot. Add the fresh thyme springs, salt, pepper, and a pinch of cayenne.
- Reduce the heat to low, cover, and let it gently simmer for at least 20 minutes for the flavours to meld together.
- Turn off the heat, remove the thyme springs, and stir in the fresh basil leaves just before serving. Adjust seasoning to taste.
Notes
- Make it ahead: Ratatouille tastes even better the next day. Store leftovers in an airtight container and refrigerate for up to 4–5 days. Just note that the vegetables soften slightly as they sit.
- Freeze for later: Once cooled, spoon the stew into freezer‑safe containers. It will keep for up to three months. To serve, thaw in the refrigerator overnight and reheat gently in the microwave, oven, or on the stovetop.
- Prep smart: You can make the sauce and dressing ahead, but avoid slicing the vegetables until you’re ready to cook—eggplant oxidises and browns quickly.
- Healthy & flexible: This dish is naturally vegetarian, dairy‑free, and gluten‑free. It’s also rich in fibre, potassium and vitamins A, C and K. Feel free to adjust the seasoning and swap in seasonal produce; ratatouille is wonderfully forgiving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What is the secret to good easy ratatouille?
There are a few reasons I keep coming back to this easy ratatouille or vegetable stew. Sautéing each vegetable separately keeps them tender and distinct, while deglazing the pan captures all those golden, caramelised bits—just like the depth you get in my French Onion Soup. When everything finally simmers together, the kitchen fills with the aroma of fresh herbs, and every bite carries notes of sweetness, warmth, and just a hint of spice.
The secret is low and slow, it makes all the difference. Gentle cooking lets the flavors melt into each other without losing their charm, creating a rustic stew that’s rich, fragrant, and completely vegetarian yet deeply satisfying.
And because it’s so versatile, you can enjoy it as the star of the show or let it play sidekick with crusty bread. I love serving it with my Garlic Butter Asparagus with Crispy Parmesan—that crunchy, cheesy bite is the perfect partner for all those tender vegetables.
Bon Goût, Bon Cœur
Every good easy ratatouille or vegetable stew starts with a few humble stars that make all the difference. These ingredients bring the body, the soul, and the aroma that make this dish unforgettable:
- Eggplant – silky and rich once cooked, it soaks up all the flavors like a sponge.
- Zucchini – light and tender, it balances the stew with freshness and a gentle sweetness.
- Tomatoes – the juicy base that ties everything together, adding depth and a subtle tang.
- Garlic – bold and fragrant, it infuses the whole pot with warmth.
- Fresh herbs – thyme and basil add that rustic French perfume that lingers in every bite.
Note: Find the full list of ingredients and measurements in the Recipe Card.
How to make the perfect easy ratatouille
Even a classic like easy ratatouille comes down to simple, easy steps. Follow along and let the aromas guide you—because oui, anyone can cook.
Want to see how it all comes together? Check out the video in See It In Action for the full step-by-step.
- Prepare the vegetables: Wash everything. Dice the eggplant, zucchini, tomatoes, and green chili. Seed and dice the bell peppers. Dice the onion and mince the garlic.
- Cook vegetables separately: In a skillet with olive oil, sauté each vegetable in turn—onion and garlic first, then the rest. Deglaze with stock.
- Transfer to the pot: Pour the deglazing liquid into a large pot, then add all the sautéed vegetables.
- Season: Add thyme, basil, salt, pepper, and cayenne. Stir gently to combine.
- Simmer: Cook over low heat for 15–20 minutes, stirring occasionally, until the flavors come together.
- Finish & serve: Taste, adjust, and bring it to the table warm and fragrant.
If this easy ratatouille or vegetable stew has sparked a craving for more cozy dishes, I’ve got you covered. On days when I want to stay in that French comfort zone, I reach for my Coq Au Vin—a rustic chicken stew bathed in red wine, bacon, mushrooms, and herbs that’s rich and comforting yet surprisingly simple to prepare. And for busy nights when I need something quick, I love my Parmesan Crusted Salmon. It goes from oven to table in under 15 minutes and delivers a crunchy, golden crust with plenty of garlic and parmesan over tender fish
When I’m in the mood for a long simmer, try my Beef Bourguignon—tender chunks of beef cooked in a red wine gravy, adapted from Julia Child, with a choice of cooking methods so it fits your schedule. For a healthier crunch, I turn to Oven-Fried Chicken with Honey Garlic Sauce.
And to make any of these meals complete, I often whip up my Creamy Slow Cooker Mashed Potatoes. This side dish is versatile, stays mega‑creamy using only half the usual butter, and takes on the flavors of garlic and parmesan beautifully.
FAQs
Ratatouille is a classic French Provençal dish of stewed vegetables from Nice. Traditional recipes simmer tomatoes, garlic, onion, zucchini, eggplant, and bell peppers with herbs like basil or thyme until tender.
Ratatouille is versatile: enjoy it with crusty bread or serve it alongside grilled meats or fish. It’s also delicious over rice, pasta or mashed potatoes, and makes a satisfying topping for toast or baked potatoes.
