The summer air is warm, the market is bright, and baskets overflow with eggplant, zucchini, and tomatoes. Days like this make me crave a pot of ratatouille bubbling on the stove, filling the kitchen with the scent of herbs and garlic. It’s a dish that tastes like sunshine in every spoonful.
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Why You’ll Love This Easy Ratatouille
Ratatouille is a French classic that celebrates fresh vegetables in the most flavorful way. This easy ratatouille recipe keeps the prep simple and the results delicious. It’s healthy, colorful, and works for quick weeknight dinners or weekend meal prep. You can serve it hot, warm, or even cold, and it freezes beautifully for later.
What is Ratatouille?
Ratatouille comes from Provence in southern France. Traditionally, it’s a rustic vegetable stew cooked on the stovetop until tender. Unlike a baked tian, which layers the vegetables neatly, this version mingles everything in one pan for richer, blended flavors. It’s a true celebration of summer produce.
Ingredients You’ll Need
Fresh Vegetables
- 1 large eggplant, chopped into 3 cm pieces
- 1 large zucchini, chopped into 3 cm pieces
- 3 ripe tomatoes, chopped
- 1 bell pepper, chopped into 3 cm pieces
- 1 onion, finely chopped
- 3 garlic cloves, minced
Seasonings & Pantry Staples
- 1 tbsp oil
- ¼ cup red wine or vegetable broth
- 1 tsp paprika
- 1 tsp brown sugar or other sweetener
- ¾ tsp sea salt (adjust to taste)
- ½ tsp dried oregano
- ⅓ tsp smoked paprika
- ¼ tsp red pepper flakes (adjust to preference)
- ¼ tsp ground ginger
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- Fresh thyme, chopped, to taste
- Black pepper, to taste
Step-by-Step: How to Make This Easy Ratatouille Recipe
1. Prep the Vegetables
Wash and chop all vegetables before you start cooking. Keep pieces roughly the same size for even cooking.
2. Build the Base
Heat oil in a large skillet over medium heat. Add onion and cook 4–5 minutes until lightly browned. Stir in garlic and eggplant. Cook 3–4 minutes, then pour in wine or broth with all the spices. Let it simmer 5–6 minutes to develop flavor.
3. Add Remaining Vegetables
Add zucchini, tomatoes, and bell pepper. Cook about 10 minutes, stirring occasionally, until vegetables are soft but still hold their shape. If it looks too dry, splash in more broth or wine.
4. Finish & Serve
Stir in tomato paste and balsamic vinegar. Adjust seasoning with more salt, pepper, or herbs. Serve hot with crusty bread, over rice, or alongside pasta.
Recipe Variations & Tips
You can increase or decrease the red pepper flakes to adjust spice. Fresh basil makes a beautiful garnish. For extra heartiness, pair it with Easy zucchini lasagna for a hearty vegetable dinner or toss it into Tomato zucchini pasta with fresh seasonal flavors.
Storage, Freezing & Reheating
Refrigerate leftovers for up to 4 days. Freeze in airtight containers for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth to keep it from drying.
FAQ
What are the ingredients for ratatouille?
Eggplant, zucchini, tomatoes, bell pepper, onion, garlic, plus herbs, spices, and a touch of tomato paste and vinegar.
What’s the secret of a good ratatouille?
Balancing the vegetables so each stays tender without turning mushy, and letting the spices mingle as it simmers.
What is the main ingredient in French ratatouille?
Eggplant and zucchini are the stars, with tomatoes bringing the sauce together.
What makes it ratatouille?
It’s the mix of Provençal vegetables simmered with herbs, creating a rustic, flavorful stew.
Easy Ratatouille Recipe (Recipe Card)
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Easy Ratatouille Recipe – Simple & Flavorful French Stew
- Total Time: 40 mins
- Yield: 3 servings
- Diet: Vegan
Description
A simple, flavorful French vegetable stew with eggplant, zucchini, tomatoes, and herbs. Perfect for summer dinners and meal prep.
Ingredients
1 large eggplant, chopped into 3 cm pieces
1 large zucchini, chopped into 3 cm pieces
3 ripe tomatoes, chopped
1 bell pepper, chopped into 3 cm pieces
1 onion, finely chopped
3 garlic cloves, minced
1 tbsp oil
¼ cup red wine or vegetable broth
1 tsp paprika
1 tsp brown sugar or other sweetener
¾ tsp sea salt (adjust to taste)
½ tsp dried oregano
⅓ tsp smoked paprika
¼ tsp red pepper flakes (adjust to taste)
¼ tsp ground ginger
1 tbsp tomato paste
1 tbsp balsamic vinegar
Fresh thyme, chopped, to taste
Black pepper, to taste
Instructions
1. Wash and chop all vegetables into roughly the same size pieces.
2. Heat oil in a large skillet over medium heat. Add onion and cook for 4–5 minutes until lightly browned.
3. Stir in garlic and eggplant. Cook 3–4 minutes, then pour in wine or broth with all spices. Simmer 5–6 minutes.
4. Add zucchini, tomatoes, and bell pepper. Cook 10 minutes until vegetables are tender but not mushy. Add more broth if needed.
5. Stir in tomato paste and balsamic vinegar. Adjust seasoning with more salt, pepper, or herbs.
6. Serve hot with bread, rice, or pasta.
Notes
You can add fresh basil or extra thyme for flavor.
Adjust spice by increasing or omitting red pepper flakes.
Keeps in the fridge for up to 4 days.
Freeze in airtight containers for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Summer Veggies Recipes
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 194
- Sugar: 19.8g
- Sodium: 748mg
- Fat: 5.7g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20.8g
- Fiber: 10.6g
- Protein: 5.7g
- Cholesterol: 0mg
More Such Recipes
You might also like Low-carb lemon garlic zucchini noodles for a light summer meal or Creamy tomato white bean stew for a comforting vegan option.
Final Thoughts
This easy ratatouille recipe delivers rich, summery flavor in every bite. It’s quick to make, full of good-for-you ingredients, and versatile enough to enjoy in countless ways. Give it a try, share it with friends, and keep a batch in the freezer for a taste of summer anytime. You can follow more recipes on Pinterest or Facebook.