The short answer: a classic ratatouille recipe is eggplant, zucchini, peppers, onion and tomatoes cooked in olive oil with thyme and basil until silky. Make it as a stovetop stew (about 1 hour) or a baked sliced spiral at 375°F (about 1 hour 15 minutes).
- Key numbers: 1 eggplant · 2 zucchini · 2 bell peppers · 4 tomatoes · ¼ cup olive oil · serves 6
- Top moves: brown vegetables in batches, simmer gently, finish with fresh basil, rest before serving
- Free and paid next step: get the free recipe book starter pages (we email it to you), or save your version in the Family Recipe Binder ($6.99).
Our picks for ratatouille recipe
Starter pickPrintables
Meal Planner & Grocery List
Weekly meals, a grocery list sorted by aisle, and pantry and freezer inventories so you shop once and waste less.
Printables
Family Recipe Binder
Section dividers, four recipe page layouts with room for the family story, 4x6 and 3x5 cards and a conversion chart - print it or type into the fillable version.
Prep time: 15 minCook time: 1 hr 1 minTotal time: 1 hr 16 minServings: 6 servings
Amounts and methods for this ratatouille recipe were checked November 8, 2026.
Ratatouille ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Eggplant | 1 large (about 1¼ lb) | ¾-inch cubes or thin rounds |
| Zucchini + yellow squash | 2 medium total | Same size as the eggplant |
| Bell peppers | 2 (red and yellow) | Strips or cubes |
| Onion | 1 large | Diced |
| Garlic | 4 cloves | Minced |
| Tomatoes | 4 ripe (or one 28-oz can crushed) | Canned works well in winter |
| Olive oil | ¼ to ⅓ cup | Divided between batches |
| Thyme + bay leaf | 1 tsp dried thyme, 1 bay leaf | Or 4 fresh thyme sprigs |
| Fresh basil | ½ cup torn | Stir in at the end |
| Salt + pepper | To taste | About 1½ tsp salt total |
Rinse the vegetables under running water before cutting, as the FDA produce safety guidance recommends.
How to make ratatouille on the stovetop
- Brown the eggplant. Heat 2 tablespoons oil in a wide Dutch oven over medium-high. Add eggplant with a pinch of salt and cook 6 to 8 minutes until golden on several sides. Move to a bowl.
- Brown the squash. Add 1 tablespoon oil and the zucchini and squash. Cook 4 to 5 minutes until lightly browned but still firm. Add to the bowl.
- Soften peppers and onion. Add the rest of the oil, onion and peppers. Cook 8 minutes until soft. Stir in garlic for 1 minute.
- Simmer. Add tomatoes, thyme and bay leaf. Simmer 10 minutes until saucy, then return the eggplant and squash. Cover and cook on low 20 to 30 minutes, stirring gently, until everything is tender.
- Finish. Remove the bay leaf, stir in basil, taste for salt and pepper, and drizzle with a little more olive oil.
How to make baked sliced ratatouille
- Make the base. Cook onion, one diced pepper, garlic and 1½ cups crushed tomatoes for 10 minutes. Spread in a 10-inch baking dish or oven-safe skillet.
- Slice thin. Slice eggplant, zucchini, yellow squash and Roma tomatoes about ⅛ inch thick. A mandoline makes it fast. Use a guard.
- Layer. Stand the slices in an alternating spiral over the sauce. Brush with olive oil and sprinkle with thyme, salt and pepper.
- Bake. Cover with foil or parchment and bake at 375°F for 45 to 60 minutes. Uncover and bake 15 minutes more until the edges brown.
- Serve. Top with basil and a drizzle of oil. Spoon the sauce up from the bottom.
Stovetop vs baked ratatouille
| Style | Time | Texture | Best for |
|---|---|---|---|
| Stovetop stew | About 1 hour | Chunky, saucy | Meal prep, pasta sauce, freezing |
| Baked sliced (tian style) | About 1 hour 15 minutes | Tender layers, pretty | Dinner parties, holidays |
| Sheet-pan roasted | 35 to 40 minutes at 425°F | Caramelized edges | Weeknights; see sheet pan dinners |
Ways to serve ratatouille
- Meatless main: over polenta, rice or couscous, or tossed with pasta and Parmesan.
- Side dish: next to roast chicken, fish or steak. More ideas in easy side dishes.
- Breakfast or lunch: warm in a skillet and crack eggs into it, shakshuka style.
- Plant-based week: pair it with chickpeas or white beans for protein. See vegetarian recipes and vegan recipes.
- Mediterranean plan: ratatouille fits a Mediterranean diet meal plan as a vegetable-and-olive-oil dinner.
Make-ahead, storage and freezing
- Make ahead: cook up to 2 days early. It tastes better on day two.
- Fridge: cool, refrigerate within 2 hours, and eat within about 3 to 4 days. Reheat until steaming hot.
- Freezer: freeze up to about 2 to 3 months (soups and stews on the cold food storage charts). Use thawed ratatouille as a sauce, since zucchini softens.
- Nutrition: look up eggplant, zucchini and peppers in USDA FoodData Central if you track calories. Olive oil is the main calorie source.
Common ratatouille mistakes
- Crowding the pot. Vegetables steam instead of browning. Work in batches.
- Cutting uneven pieces. Small zucchini turns to mush before big eggplant cubes soften.
- Skipping salt early. Season each batch lightly so the final stew needs less.
- Adding basil too soon. Cooked basil goes dark and flat. Stir it in at the end.
Plan the shopping and save the recipe
Write the meal on the week plan so the ingredients are already in the cart.
- Meal Planner & Grocery List, $3.99. A weekly menu, aisle-sorted grocery list and pantry inventory.
- Family Recipe Binder, $6.99. Keep your spice mix and timing notes with your other family recipes.
Browse more kitchen printables in the printables shop. Pair this with easy dinner ideas or meal planning on a budget.
Want free starter pages before you buy a binder? Get the free recipe book pages (we email it to you).
Frequently asked questions
What is ratatouille? Ratatouille is a Provençal French dish of summer vegetables (eggplant, zucchini, bell peppers, onion, garlic and tomatoes) cooked slowly in olive oil with herbs such as thyme and basil. It can be a chunky stovetop stew or a baked dish of thin overlapping slices.
What vegetables go in ratatouille? Ratatouille uses eggplant, zucchini, yellow squash, red or yellow bell peppers, onion, garlic and ripe tomatoes. Thyme, basil, bay leaf and good olive oil carry the flavor. Mushrooms or fennel are optional, not classic.
Is the sliced ratatouille from the movie a real recipe? The sliced spiral version is real. It is closer to a Provençal tian or the confit byaldi style that became famous after the 2007 Pixar film Ratatouille. The vegetables are sliced thin, layered over a pepper-tomato sauce and baked slowly.
How long does ratatouille take to cook? Ratatouille takes about 45 to 60 minutes on the stovetop, after browning the vegetables. The baked sliced version needs 15 to 20 minutes of slicing plus 45 to 60 minutes covered at 375°F and 15 minutes uncovered.
Should I cook the ratatouille vegetables separately? Cooking the ratatouille vegetables in batches gives the best texture. Brown eggplant first, then zucchini, then peppers and onion, before they simmer together in tomato. A one-pot version works on a weeknight but turns softer.
Do I need to salt eggplant for ratatouille? Salting eggplant for ratatouille is optional with modern globe eggplant. Salt cubes for 20 to 30 minutes and pat dry if your eggplant is large and seedy, or if you want it to soak up less oil.
What do you serve with ratatouille? Serve ratatouille with crusty bread, polenta, rice, pasta or couscous for a meatless dinner, or beside roast chicken, fish or steak as a side. A fried or poached egg on top makes it a fast lunch.
Is ratatouille healthy? Ratatouille is a vegetable-heavy dish that is naturally vegan and gluten-free. Most of the calories come from olive oil, so measure the oil if you are watching calories. Check nutrient values for each vegetable in USDA FoodData Central.
Does ratatouille taste better the next day? Ratatouille usually tastes better the next day because the flavors meld. Cool it, refrigerate within 2 hours, and eat within about 3 to 4 days. Serve it cold, at room temperature or reheated until steaming.
Can you freeze ratatouille? Ratatouille freezes well for about 2 to 3 months in airtight containers. Zucchini softens after thawing, so frozen ratatouille is best for pasta sauce, soup or a topping for polenta.
How do I plan ratatouille into a week of meals? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu and an aisle-sorted shopping list. Plan ratatouille on Sunday and use leftovers over pasta or eggs midweek.
Where can I save my ratatouille recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages so your herb amounts, oven times and favorite version stay with your other family recipes.
Sources
- FDA: Selecting and serving produce safely fda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov
- USDA FoodData Central fdc.nal.usda.gov