For me, ratatouille is pure summer. The traditional recipe from Provence consists in slow-cooked veggies like zucchini, eggplant, peppers, and tomatoes — simple and full of flavor. I always make extra; it goes with everything and is even better the next day (sometimes I eat it cold!).
Ratatouille comes from the South of France, and its name comes from touiller, meaning “to stir” — perfect for this cozy, mix-it-all-together kind of dish. If you’re picturing neatly layered vegetables in a spiral, that’s actually called a tian — often confused with ratatouille, but it’s a different dish!
Ingredients for a traditional Ratatouille
It doesn’t take much to prepare a real homemade ratatouille: seasonal vegetables, a few aromatic herbs and a good olive oil are all you need! You’ll find the exact quantities in the recipe card at the bottom of the article.
- Vegetables: The four emblematic vegetables are eggplants, zucchinis, peppers (red, green or yellow) and tomatoes (preferably fresh).
- Onion and garlic : The aromatic basis of ratatouille. The onion adds a touch of sweetness, while the garlic adds character to the dish.
- Olive oil: For browning vegetables, olive oil is an essential ingredient in Provençal cooking. Choose good quality, ideally fruity, to bring out all the flavors of the dish.
- Herbs: Thyme, rosemary, oregano, savory… I sometimes add a bay leaf for a more fragrant touch. You can use a homemade blend of herbes de Provence or fresh herbs.
Traditional Ratatouille Recipe
- Prep the veggies: Dice all the vegetables into small cubes. For the eggplant, sprinkle with a bit of salt and let it sit for about 30 minutes — this helps draw out any bitterness.
- Sauté each veggie separately: In a large pan or Dutch oven, heat a little olive oil and cook the vegetables one by one over medium heat. Start with the eggplant, then the zucchini and peppers. Set each aside as they’re done.
- Make the tomato base: In the same pot, sauté the onion for 2 minutes, then add the garlic and tomatoes. Let everything simmer until you get a rich, saucy base.
- Bring it all together: Add the cooked veggies back into the pot along with some herbes de Provence (dry herbs such as thyme as rosemary) salt, and pepper. Stir gently to combine, cover, and simmer on low for 15–20 minutes without mixing too much — you want the veggies to stay intact.
📌 Géraldine’s tip: For even more flavor, place the covered dish in the oven at 320°F (160°C) for 20 to 25 minutes instead of simmering it on the stove.
Fun Ways to Personalize Your Ratatouille
Got leftovers or just want to switch things up? Here are three creative twists on classic ratatouille — all full of Provençal charm:
- Oven-roasted ratatouille: Cut the veggies into chunky pieces, spread them on a baking sheet, drizzle with olive oil, and roast at 356°F (180°C) for 45–50 minutes. Cover for the first half, then uncover to get that lovely caramelized finish. (This version is one of my favorites from my cookbook!)
- Ratatouille shakshuka: Warm up the ratatouille in a pan, make a few small wells, and crack in some eggs. Cover and cook gently until the whites are set — perfect for brunch!
- Chilled ratatouille salad: Let the ratatouille cool completely, then drizzle with balsamic vinegar, toss in some chopped fresh basil and a handful of black olives. So fresh and full of flavor!
How to serve Ratatouille?
What I love about ratatouille is that it can be adapted to any occasion: everyday meal, summer picnic or light dinner. Here are a few ideas for enjoying it in a different way
Recipe Card
Ratatouille, traditional recipe
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It is one of the most typical dishes of Provence: the ratatouille! It’s also one of the first dishes I learned to cook with my mom. So here’s my traditional ratatouille recipe, simple, melt-in-the-mouth and full of flavour.
Print Recipe
In a large skillet or Dutch oven, heat a drizzle of olive oil and brown the eggplant for 5 minutes. Season with salt and pepper, then set aside. Sauté the zucchini, then the peppers, lightly browning each. Add more oil if needed. Set each vegetable aside as you go.
In the same pan, sauté the onion for 2 minutes. Add the garlic and crushed tomatoes, and let simmer for 5 minutes.
Return all the vegetables to the pot, add herbes de Provence, salt, and pepper, and stir gently. Cover and simmer on low heat for 15 to 20 minutes, without stirring too much, or place the covered Dutch oven in the oven at 320°F (160°C) for 20 to 25 minutes
Serve warm as a side dish with grilled meat or fish, or enjoy cold on toast with fresh goat cheese or burrata.
- For an even more melt-in-the-mouth version, place the covered casserole in an oven preheated to 160°C and cook for 25 to 30 minutes instead of leaving it on the stove. You can adjust this time if you prefer crisp or candied vegetables.
- Ratatouille can be stored for 4 to 5 days in an airtight container in the refrigerator.
Calories: 69kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 22mg | Potassium: 622mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1351IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 2mg
Frequently Asked Questions
Yes ! Ratatouille keeps well in the freezer for 2 to 3 months. Reheat gently to retain its texture.
Absolutely. You can replace it with carrots or roasted fennel.
If your ratatouille is too juicy, it may be the tomatoes. In this case, simmer uncovered.
Of course, you don’t have to cook them separately to make a ratatouille! But it does allow each vegetable to retain its consistency, and prevents some, like zucchini, from melting too much during cooking. And in practice, it doesn’t take much longer!
More Provencal recipes
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