Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 1 large onion, cut into 1/4-inch dice; Kosher salt; Pinch crushed red pepper; 4 cloves garlic, smashed and finely chopped; 3 large tomatoes, cut into 1/2-inch dice; 1 small bundle fresh thyme; 1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice; 1 medium eggplant, cut into 1/2-inch dice; 1 large or 2 small summer squash, cut into 1/2-inch dice; 1 large zucchini, cut into 1/2-inch dice; 6 fresh basil leaves, cut into chiffonade

Servings: persons

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
3 large tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 large or 2 small summer squash, cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade

1
Coat a large wide pan with olive oil.
2
Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat.
3
Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes.
4
Add the garlic and cook for 2 to 3 minutes.
5
Add the tomatoes, 1/2 cup water, thyme bundle and season with salt.
6
Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
7
Add the peppers and cook for 5 minutes.
8
Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
9
Stir in the basil and taste to make sure the seasoning is correct.
10
Serve warm or at room temperature.

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 12 ingredients. The key ingredients include: Extra-virgin olive oil, 1 large onion, cut into 1/4-inch dice, Kosher salt, Pinch crushed red pepper, and more.

Yes, Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions