Traditional French Ratatouille
+6 photos

Traditional French Ratatouille

This classic French ratatouille vegetable stew comes from Provence in the South of France. Serve this delicious dish as both a side or main dish.

Ingredients

  • eggplant

    cut into cubes

    1 lb
  • salt

    divided

    2 ½ tsp
  • tomatoes

    peeled

    2 ½ lb
  • garlic

    crushed and chopped

    3 cloves
  • black pepper
    ½ tsp
  • fresh basil

    loosely packed, chopped

    ¼ c
  • flat-leaf parsley

    loosely packed, chopped

    ¾ c
  • onions

    white, thinly sliced

    1 ½ lb
  • bell peppers

    red or yellow, cored, seeded, and chopped

    3
  • olive oil

    good quality extra virgin, plus additional for serving

    1 tbsp
  • zucchini

    cut lengthwise and then into 1/2-inch slices

    2 lb
  • yellow squash

    cut lengthwise and then into 1/2-inch slices

    2 lb
  • white wine

    dry

    ⅓ c

Directions

  1. 1

    Gather the ingredients.

    Step 1
  2. 2

    Place a single layer of paper towels on 2 large plates. Put the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoons of the salt. Allow the eggplant to sit for 20 minutes; this process is known as degorgement , in which the salt extracts liquid from the eggplant, and the liquid is then absorbed by the paper, making the dish less soggy.

    Step 2
  3. 3

    In a large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables, as this will turn them into a soggy mess; cooked slowly, each of the vegetables will remain distinct.

    Step 3
  4. 4

    In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat, and transfer the browned vegetables to the tomato mixture.

    Step 4
  5. 5

    Pat the eggplant dry with a fresh paper towel and add it along with the zucchini and yellow squash to the tomato mixture.

    Step 5
  6. 6

    Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and remaining 3/4 teaspoon salt and cook for an additional 5 minutes. Enjoy.

    Step 6
Traditional French Ratatouille
+6

Traditional French Ratatouille

114 cal

Similar Recipes

Ratatouille

Ratatouille

This impressive one-pan side tastes like summer.

95 minutes135 kcal
Classic ratatouille

Classic ratatouille

Jamie Oliver's best ratatouille recipe shows you how to make ratatouille from scratch, and it couldn't be easier. Plus, it's packed with gorgeous veggies.

75 minutes4 servings212 kcal
Classic French Duck a L'Orange

Classic French Duck a L'Orange

This is an adaptation of Julia Child's recipe for French duck a l'orange, a dish that is a classic for a reason. Use fat ducks for this, either wild or domesticated. A small, fat goose is another option. 

120 minutes980 kcal
Ratatouille Farro ~ Ancient Grain Summer Vegetable Stew ~ Oil-Free ~ Vegan ~ Whole Food Plant-Based

Ratatouille Farro ~ Ancient Grain Summer Vegetable Stew ~ Oil-Free ~ Vegan ~ Whole Food Plant-Based

This hearty oil-fee, grain forward, dish was inspired by ratatouille, a classic Southern French summer vegetable stew. Farro adds a satisfying whole grain chewiness to the ratatouille flavor experience in this flexible recipe that also works with barley and other grains.

50 minutes
Best Sloppy Joe Recipe

Best Sloppy Joe Recipe

These sloppy joes are hearty, saucy and flavorful! Serve the ground beef filling on top of toasted burger buns. On the side, I like to serve baked French fries or sweet potato fries.

25 minutes4 servings320 kcal
Port Wine Sauce (for Filet Mignon or Prime Rib)

Port Wine Sauce (for Filet Mignon or Prime Rib)

Deliciously sweet and rich, this has echoes of a beef demiglace sauce, but takes less time to make. The sauce (before the final thickening step) can be made a day or two in advance and refrigerated. This is not an inexpensive sauce to make, so for me, it's a special-occasion sauce, but well worth it. Adapted from a recipe in Fine Cooking magazine.

60 minutes8 servings219 kcal
Chicken Marengo

Chicken Marengo

A little bit French and a little bit Italian, delicious chicken Marengo dates back to Napoleon times. The easy recipe is just as delicious today, with mushrooms, tomatoes, and a savory sauce.

70 minutes6 servings407 kcal
Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini

Get ready for your new favorite baked pasta! This Creamy Chicken Tetrazzini is rich, creamy, cheesy, and totally comforting — everything you want in a family-friendly casserole. We layer juicy chicken boiled in a flavorful bouillon broth, spaghetti cooked in that same broth for extra flavor, and a silky sauce made with Velveeta, sour cream, cream of chicken soup, and plenty of heavy cream. It all gets topped with Colby Jack, mozzarella, and a golden layer of crushed French fried onions for that irresistible crunch. If you love hearty, crowd-pleasing pasta bakes, you’ll want to check out some of my other viral hits too — like my Beefy Baked Ziti, Poor Man’s Casserole, and Million Dollar Spaghetti.

65 minutes6 servings

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Craving a taste of sun-drenched Provence? This Traditional French Ratatouille brings the classic, comforting flavors of the South of France right to your kitchen, offering a delightful vegetable stew that shines as both a vibrant side dish or a hearty vegetarian main course. It's a testament to how simple, fresh ingredients can create something truly extraordinary.

What makes this ratatouille truly special is its dedication to traditional preparation. The careful balance of eggplant, zucchini, yellow squash, and bell peppers, combined with sweet, peeled tomatoes, fresh garlic, and aromatic herbs, ensures a depth of flavor that develops beautifully as it cooks. The addition of dry white wine acts as a subtle enhancer, drawing out the natural sweetness of the vegetables and creating a rich, satisfying base that differentiates it from simpler vegetable preparations. This recipe honors the Provençal spirit by allowing each ingredient to contribute its best to the collective harmony.

Each spoonful of this ratatouille offers a tender, succulent embrace of garden-fresh goodness. You'll encounter the earthy richness of eggplant, the gentle sweetness of cooked onions and bell peppers, and the soft, yielding texture of zucchini and yellow squash, all enveloped in a bright, savory tomato sauce. The fresh basil and flat-leaf parsley infuse the dish with a fragrant, herbaceous aroma, making every bite a sensory pleasure. It’s a hearty yet surprisingly light dish, naturally wholesome and satisfying, and with just 114 calories per serving, you can truly savor its robust flavors.

This Traditional French Ratatouille offers flexibility within its classic framework. When selecting your bell peppers, you can opt for red for a sweeter profile or yellow for a slightly milder note, or use both for a beautiful color contrast. While the recipe specifies zucchini and yellow squash, feel free to adjust the ratio to your preference. Remember, the quality of your olive oil and the freshness of your basil and parsley are key to achieving that authentic Provençal essence.

This versatile Ratatouille is perfect for a range of occasions, whether it's a casual weeknight dinner or an elegant weekend meal. It pairs beautifully with crusty bread to sop up every last drop, and can serve as a robust vegetarian entrée or an excellent accompaniment to roasted chicken, lamb, or fish. Serve it warm, perhaps with an extra drizzle of good quality extra virgin olive oil and a fresh sprinkle of herbs, to truly enhance its vibrant appeal.

Frequently Asked Questions