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Home » Recipes » Side Dish

The Best Easy Ratatouille Recipe

October 2, 2018 Updated June 15, 2021 by Lisa Goldfinger 44 Comments This post may contain affiliate links

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Pinterest Pin: close up looking down into a pot of ratatouille

I love ratatouille: a rainbow of healthy vegetables simmered in garlicky tomato sauce and herbs; a delicious vegetarian side dish that's both comforting and low calorie. But so many ratatouille recipes are complicated and time consuming. For those of us who want ratatouille in our regular dinner rotation, here's an easy ratatouille recipe that's as good as any I've ever tasted.

a bowl of ratatouille

I agree with Julia Child when she says: "Ratatouille perfumes the kitchen with the essence of Provence and is certainly one of the great Mediterranean dishes." When you're wondering what to make for dinner ratatouille can be the foundation for so many delicious meals.

I love serving this easy ratatouille with pan seared salmon (recipe below) or roast chicken.  It also makes a terrific primavera sauce for pasta. Sprinkle with parmesan cheese and fresh slivered basil for a tasty finishing touch.

For a fantastic vegetarian main dish, scoop a generous portion of ratatouille onto a plate and top with a fried or poached egg. Drizzle with extra virgin olive oil. Sprinkle with sea salt and chopped fresh herbs. Yum!

HOW TO MAKE EASY RATATOUILLE

If you're wondering what the authentic recipe is for ratatouille, there isn't one. Every cook does it a little differently. Some roast the veggies and then stew them. Others slice the zucchini and eggplant into perfect rounds and line them up in a casserole dish in concentric circles. Julia Child's ratatouille recipe in Mastering The Art of French Cooking instructs you to cook each type of vegetable separately before combining them in a casserole. Very tasty but it takes a long time!

What I love about this recipe is it's easy! No salting of the eggplant, no pre-roasting, no arranging of veggies. This wonderful easy ratatouille, adapted from Craig Claiborn's Recipe, takes about 30 minutes of prep and 30 minutes of simmering.

a pot of ratatouille

The first step is to dice the vegetables: eggplant, zucchini, bell peppers, onions and garlic. Have the rest of the ingredients on hand: olive oil, canned Italian plum tomatoes, tomato paste, fresh thyme, herbs de Provence, a bay leaf, capers, salt and pepper.

Start by sautéing the eggplant and zucchini for 5 minutes, to soften. Add the peppers, onions and garlic and cook, stirring, for a few minutes.

Vegetables simmering in pots showing how to make the best easy ratatouille

Add tomatoes and tomato paste and give it all a good stir. Add herbs, salt, pepper and capers. Gently stir, cover and simmer gently for 25-30 minutes, until the sauce has thickened a bit and the flavors are melded. That's all there is to it.

three pots showing three stages of cooking easy ratatouille

Olives are often a component of classic French ratatouille. I love that Craig Claiborne uses capers instead of olives in this easy ratatouille recipe. Capers add a perfect touch of salt and acid that brighten this dish without overpowering the delicate sweet flavors of the vegetables.

A bowl of ratatouille with lots of forks around it

One of my favorite weeknight dinners is this easy ratatouille topped with pan seared salmon. Every bite is comforting, delicious and nutritious, and nobody misses the carbs. While the ratatouille is simmering there's plenty of time to set the table and cook the salmon.

HERE'S HOW TO MAKE PAN SEARED SALMON FILLETS:

Heat a heavy skillet (preferably cast iron) over medium-high heat. Add a tablespoon of vegetable oil and spread to coat the pan. Add the salmon fillets to the pan skin-side-down. Drizzle with a little olive oil and sprinkle with salt and pepper.

Sear the salmon fillets for 2-3 minutes uncovered. Cover the pan with a lid and continue to cook for another 4-5 minutes. You want the salmon fillets to be slightly undercooked. Remove the pan from heat and leave the cover on for another two minutes or until the salmon is just cooked through.

Seared salmon fillet on a bed of ratatouille

When you remove the salmon from the pan with a spatula, the skin will stay behind in the pan. Give the pan a soak while you're eating dinner and the skin will come off easily when it's time to do the dishes.

Seared salmon fillet on a bed of ratatouille

I can't write about ratatouille without referencing the movie "Ratatouille." Remy's infectious love of cooking and his fabulous food-styling skills drew the world's attention to this amazing dish. If you want to get fancy with your ratatouille, like Remy did, check out this recipe from a blogger who recreated Remy's gorgeous rainbow ratatouille beautifully.

Remy and his ratatouille

Here's the recipe for this delicious easy ratatouille. If you try this recipe I hope you'll come back to leave a star rating and comment. I'd love to know what you think.

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a pot of ratatouille seen from above

The Best Easy Ratatouille Recipe


★★★★★

5 from 19 reviews

  • Author: Lisa
  • Total Time: 1 hour
  • Yield: 5-6 servings 1x
Print Recipe

Description

A colorful casserole of vegetables simmered in garlicky tomato sauce and herbs. A wonderfully simple and satisfying vegetarian side dish that's both comforting and low calorie.


Ingredients

Scale
  • 1 large eggplant or 2 small, about 1 ½ pounds
  • 3 zucchini, about 1 ½ pounds
  • 1 large yellow onion or two small about ½ pound
  • 3 bell peppers, any color you like, about ½ pound
  • ½ cup olive oil
  •  Salt to taste
  •  Freshly ground pepper to taste
  • 2 tablespoons finely minced garlic
  • 4 cups drained canned Italian plum tomatoes, chopped or crushed (1 28-ounce can, drained plus 1 14-ounce can, drained)*
  • 4 tablespoons tomato paste
  • 1 bay leaf
  • 4 sprigs of fresh thyme (or 1 teaspoon dried)
  • 2 teaspoons of herbs de Provence
  • ½ cup drained non-pareil capers (the small ones)

Instructions

  1. Wash the eggplant and zucchini and cut off the ends. Leave the skin on. Cut them into 1-inch cubes. There should be about nine cups of eggplant cubes and six cups of zucchini.
  2. Peel the onions and cut into half-inch dice. There should be about one and one-half cups.
  3. Core, seed and devein the bell peppers, and cut them into one-inch pieces.
  4. Heat the olive oil over high heat in a large heavy casserole or Dutch oven with a lid. Add the eggplant and zucchini. Sprinkle with a bit of salt and pepper. Cook, stirring often, until the vegetables start to brown, about five minutes.
  5. Add the onions, bell peppers and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend. Add the bay leaf, thyme, herbs de Provence and capers. Add a bit of salt and black pepper to taste. Bring to a boil, reduce the heat to a simmer. Cover and simmer gently for 30 minutes.

Notes

A note about canned tomatoes. I always opt for using whole canned tomatoes and chopping or crushing them myself rather than buying canned chopped or crushed tomatoes. I find the quality of the whole tomatoes is better. But if you're pressed for time and you want to buy canned crushed tomatoes, that's fine too. If there's a lot of liquid, drain them in a colander and then measure out 4 cups.

  • Prep Time: 30 mins
  • Cook Time: 30 min
  • Category: Side dish
  • Method: stove top
  • Cuisine: French

Keywords: vegetarian, eggplant, zucchini, vegetable stew

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

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Filed Under: All Recipes, Casserole, Entertaining, Europe, France, Lunch and Brunch, main course, Most Popular Recipes, Side Dish, Vegetarian Tagged With: dairy-free, gluten-free

Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Angel

    April 19, 2021 at 7:30 pm

    So so so good! I added mushrooms, red pepper flakes and beyond Italian sausage. I poured it over fusilli. Yummy!!

    ★★★★★

    Reply
    • Lisa

      April 20, 2021 at 8:05 am

      Great additions, and I love the idea of serving it over pasta - yum!!

      Reply
  2. Alan

    March 02, 2021 at 8:01 am

    Fantastic great easy to make ,love the addition of capers.
    Perfect

    ★★★★★

    Reply
  3. Melanie

    January 27, 2021 at 9:28 am

    I plan on making this next week with my 11 year old son. Would haddock be okay in substitution of salmon? I can’t wait to try it, it’ll be the first for us here.

    Reply
    • Lisa

      January 27, 2021 at 9:52 am

      Hi Melanie, Yes absolutely - Pan seared haddock will be delicious with ratatouille. I hope you enjoy your first taste of ratatouille. Keep me posted!

      Reply
      • Melanie

        January 27, 2021 at 10:01 am

        Thanks Lisa! I will try my best to remember and keep you posted on how it turns out and rate it as well. I ordered the capers and herbs de Provence which should be here Friday.

  4. Dee

    November 14, 2020 at 11:01 am

    I made this a couple of days ago to clear out the fridge of all the veg that was getting past it before going shopping. I added a few mushrooms, a couple of sticks of celery and a finely sliced carrot . We used some last night with haggis and tatties - Delicious! The rest is now frozen for future use.

    ★★★★★

    Reply
  5. Mina

    November 01, 2020 at 12:38 pm

    Hi! Can I mix pasta in this? Also are green bell peppers okay for this recipe?

    Reply
    • Lisa

      November 01, 2020 at 5:11 pm

      Yes to both! Green peppers are great. Ratatouille makes a great pasta sauce but I wouldn't add the pasta in with the ratatouille. I'd cook the pasta separately and then toss with ratatouille just before serving. That way the pasta won't get mushy.

      Reply
    • David

      November 18, 2020 at 1:55 pm

      I picked this to try a new recipe of Ratatouille. I made a few minor modifications and it came out delicious! We put it over Linguine noodles. My mother-in-law immediate said that it is a "do over". Huge compliment coming from her. We had enough for four people to have two meals. It was as good left over as it was the day I made it. I have to highly recommend it.

      ★★★★★

      Reply
  6. Laura

    October 12, 2020 at 9:31 pm

    Made this tonight for dinner with pork chops. It was so colorful and flavorful.Everyone really liked it. Will definitely be making this again.

    ★★★★★

    Reply
    • Lisa

      October 13, 2020 at 6:33 am

      I'm so happy to hear you enjoyed the ratatouille Laura. Thank you for coming back to leave a comment.

      Reply
  7. Barb

    September 16, 2020 at 10:41 pm

    Quick and easy dinner tonight! We have been having a veggie dinner each week, so tonight we had Rattatouille and fruit salad. I couldn't ask for an easier recipe. I will make this again! Thanks Lisa

    Reply
  8. Desiree Crawford

    August 26, 2020 at 8:17 pm

    I live in Portland, Oregon but I am originally from New Orleans. A friend asked for my ratatouille recipe, but it lives in my head -- a little of this, a little of that, like you learn from your grandmother. I surfed for a recipe close to what lives in my head, so I could forward it to my friend, and I found yours. Great job!

    ★★★★★

    Reply
  9. Sharon

    August 16, 2020 at 9:43 am

    Never thought to put capers or olives in ratatouille - getting too close to puttanesca for me. I always use herb de Provence but the one thing I also add is lots of extra tarragon. It gives me that deep flavour I’m looking for in ratatouille and I’m instantly transported to my honeymoon in France.

    Reply
  10. Vicki

    August 11, 2020 at 4:08 pm

    Have you ever canned this recipe?

    Reply
    • Lisa

      August 12, 2020 at 7:25 am

      Hi Vicki, No, I haven't canned this. I like the idea though!

      Reply
      • Mary Ann Trovato

        October 22, 2020 at 4:07 pm

        I have it on the stove now and I plan on canning it. It should be fine. It I similar to copanata which I can. I also added a bit of drinking wine, I don't measure though.

        ★★★★★

  11. Mari

    July 05, 2020 at 1:34 pm

    Can I substitute fresh tomatoes from my garden? I’m looking for a way to use them and the eggplant we have grow. Thank you.

    Reply
    • Lisa

      July 05, 2020 at 3:34 pm

      Yes definitely! You might want to remove the skins by boiling them for a few minutes. I think it will be great with fresh tomatoes!

      Reply
  12. Amy M

    April 19, 2020 at 4:11 pm

    Thanks. I had a ratatouille at a friends home that was delicious and I began craving it so looked up a recipe. I ended up at your website and made it (with a few things omitted due to what I had on hand). It was delicious! Thanks’!

    Reply
  13. Eliza

    April 03, 2020 at 3:39 am

    Hi - Just made this and I'm very pleased with the results. I didn't have capers on hand - life on lockdown - but it still tastes good. I'm so delighted to have stumbled across your blog. I really look forward to trying out dishes from other places when we are all stuck at home. Funnily, I'm from Newton, Massachusetts. I went to Newton South - many years ago, and now live in London with my husband, 11 month old and three year old.

    ★★★★★

    Reply
    • Lisa

      April 03, 2020 at 9:56 am

      Wow, we have a lot in common! We were supposed to be in London this month but for obvious reasons we had to cancel our plans. I'm so glad you came across my blog, Eliza, and very happy to hear that you enjoyed the ratatouille. Thanks for leaving a comment. I hope you'll keep me posted on what you're cooking.

      Reply
  14. Sheila

    November 07, 2019 at 11:47 pm

    Been looking for a classic ratatouille recipe & very grateful have found this one, which was easy peasy.. Added some red pepper flakes and rosemary and it was The Bomb. Now I just need a tip on what to do with the leftover tomato paste. : )

    ★★★★★

    Reply
    • Lee

      May 21, 2020 at 2:45 pm

      I freeze leftover tomato paste in ice cube trays and once frozen wrap each In waxed paper and store together in a baggie in frig.

      Reply
    • Judy M.

      February 01, 2021 at 11:46 am

      I usually use only half a small can of paste. I put the rest in a plastic sandwich bag and pat thin and take a back of knife to score it into small squares. Then I put in freezer (the scoring helps to be able to easily break off as little or as much as you need.

      Reply
  15. Lynette

    July 23, 2019 at 12:33 pm

    Looks and sounds delicious! Can I use fresh tomatoes from the garden?

    Reply
  16. Stacey

    July 08, 2019 at 7:06 pm

    Just made this tonight (haven’t tried it yet but it smells great!!). Just wondering if it’s possible to freeze this recipe after cooking? It definitely made more than we can eat!

    Reply
    • Lisa

      July 09, 2019 at 4:59 am

      Hi Stacey, yes, you can freeze ratatouille. Reheat it on low in a covered heavy pot with a tablespoon or two of water added. If the texture is a bit mushier than you like after defrosting - which sometimes happens - I suggest using it as pasta sauce. It makes a great pasta sauce! Or you can add some fresh sautéed peppers, onions and/or zucchini to the mix to liven it up!

      Reply
  17. Debby

    February 12, 2019 at 8:29 pm

    Great easy fast recipe and I didn’t use the spices in the recipe but used a combination of cumin, oregano and cayenne pepper. Tasted great and will definitely make it again

    ★★★★★

    Reply
  18. Dominique Ranieri

    January 29, 2019 at 4:07 pm

    Best (and easiest) ratatouille recipe I’ve ever made. Thank you!!

    ★★★★★

    Reply
  19. Alex G

    January 28, 2019 at 10:38 am

    This recipe definitely didn't disappoint. I'm not a huge olive person so it was great to use capers instead. Another PanningTheGlobe recipe that tastes so good it's hard to believe how healthy it is.

    ★★★★★

    Reply
  20. Birgitt Krumboeck

    October 29, 2018 at 9:10 am

    Dear Lisa,
    I am a great fan of yours. The ratatouille was ABSOLUTELY delicious. We had it with couscous, next time we will add the salmon. Hope you are having fun in London!
    Sincerely,
    Birgitt

    Reply
    • Lisa

      October 30, 2018 at 3:34 am

      Hi Birgitt, I'm so happy to hear that you enjoyed the ratatouille and thrilled to know that you're a fan. Thanks for your note - and Yes, I'm loving London. Cheers!

      Reply
    • Linda

      July 30, 2019 at 4:33 pm

      The family absolutely LOVED it. It turned out extra tasty using the fresh veges from the garden. Will make it again.

      ★★★★★

      Reply
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