Ratatouille Recipe

Prep Time Cook Time Serves
25m 55m 4 - 6

This dish originated in the south of France, Nice to be precise, so it is no surprise that it uses so many of the vegetables that are plentiful in this warm and hospitable growing climate. A number of chefs have their own take on how ratatouille should be cooked and presented. I favor a more rustic presentation. Cooking the vegetables separately is worth the extra time to ensure that they all are cooked to the right point and are not overdone or underdone. However, once cooked I like to combine all the vegetables together and serve simply with some fresh basil.


  • 3 tablespoons good quality olive oil, plus more as needed
  • 1 small zucchini, cut into ½-inch pieces
  • 1 small eggplant (or ½ one large eggplant), cut into ½-inch pieces
  • 1 red pepper, cut into ½-inch pieces
  • 1 yellow pepper, cut into ½-inch pieces
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tomato, preferably skinned (see cook’s note), seeded and cut into ½-inch pieces
  • 1 tablespoon tomato paste
  •  1 bay leaf
  • 2 - 3 fresh parsley stems
  • 2 - 3 fresh sprigs of thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 bunch fresh basil, for garnish


In a medium skillet heat the olive oil over medium-high heat. Add the zucchini and cook until just starting to soften, about 5 – 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Repeat this process with the eggplant and the red and yellow peppers (the peppers can be cooked together), adding more olive oil in between batches if the skillet seems dry. Set all vegetables aside.

In the same pan, add the onion. Sauté until it just starts to soften, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add all of the vegetables back into the pan along with the tomato, tomato paste, bay leaf, parsley, thyme, salt and pepper. Stir to coat all the vegetables with the paste. Cover and cook over low heat until the tomatoes have softened and the flavors have had a chance to meld, about 15 minutes. Taste the ratatouille and feel free to add more salt or pepper if you like.

Remove and discard the bay leaf, parsley sprigs and thyme. Garnish with the fresh basil and serve immediately.



To skin a tomato, score an “x” in the bottom of the tomato and place in a pot of simmering water for 20-40 seconds or until you start to see the skin pull away at the edges. Transfer the tomato from the pot of water to an ice bath. You should be able to pull the skin off easily.

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