Classic Ratatouille Recipe

Name: Classic Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium onions, chopped; 3 garlic cloves, minced; 6 tablespoons olive oil, divided; 1 small eggplant, peeled and cubed; 3 medium zucchini, chopped; 2 medium yellow summer squash, chopped; 3 medium green peppers, chopped; 2 medium sweet red peppers, chopped; 2 medium sweet yellow peppers, chopped; 3/4 cup vegetable stock; 1 bay leaf; 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme; 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 3/4 teaspoon salt; 1/2 teaspoon pepper; 2 medium tomatoes

Servings: persons

5 medium onions, chopped
3 garlic cloves, minced
6 tablespoons olive oil, divided
1 small eggplant, peeled and cubed
3 medium zucchini, chopped
2 medium yellow summer squash, chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
2 medium sweet yellow peppers, chopped
3/4 cup vegetable stock
1 bay leaf
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes

1
["In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low.", "In a large skillet, saute eggplant, zucchini, squash and green, red and yellow peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven.", "Stir the stock, bay leaf, thyme, rosemary, salt and pepper into the Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.", "Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an ""X"" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes.", "Drain and reserve juices from vegetable mixture. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf."]

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 medium onions, chopped, 3 garlic cloves, minced, 6 tablespoons olive oil, divided, 1 small eggplant, peeled and cubed, and more.

Yes, Classic Ratatouille falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions