4.78 from 189 votes

Traditional Ratatouille Recipe

By Carol BorchardtUpdated Aug 01, 2026

1 hr 15 mins

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This French Provencal-inspired traditional ratatouille recipe has all the summer veggie goodness going on with eggplant, zucchini, yellow squash, and sweet bell peppers simmered to perfection in a lively tomato sauce. It’s THE dish to make with your summer vegetable garden abundance after a trip to the farmer’s market or for a quick culinary escape to the south of France, any time of year!

“This is by far the best ratatouille recipe I’ve ever made. Second time I’ve made it. … It’s my family’s favorite. Thank you!!“

Classic French Ratatouille in white Dutch oven with spoon on blue napkin.

Why This Recipe is a Keeper:
What is ratatouille?
How to Make a Traditional Ratatouille Recipe:
Chef Tips and Tricks:
Recipe FAQs:
What to serve with ratatouille:
More vegetarian recipes you’ll love!
Traditional French Ratatouille Recipe

Why This Recipe is a Keeper:

If ever there was a summer comfort food, this easy traditional French Ratatouille recipe has to be it. It’s one of the best ways to enjoy an abundance of fresh garden vegetables, and it tastes even better the next day.

Ratatouille has been one of my favorite summer meals for more than 35 years. I first started making it during my vegetarian days, and it quickly became a seasonal staple. Later, I made it often for my personal chef clients, and I still look forward to making it every summer when our garden is overflowing with zucchini, eggplant, peppers, and tomatoes.

Authentic Ratatouille requires a little knife work, but cutting the vegetables into ½-inch to 1-inch pieces goes quickly. While some recipes brown or roast the vegetables before combining them, I prefer the traditional stovetop method and simmer the vegetables just long enough to blend the flavors while they retain their texture.

Ratatouille is also incredibly versatile. Serve it over brown rice, quinoa, or couscous, spoon it alongside grilled or roasted meats, or simply enjoy it with crusty French bread. It’s delicious hot, at room temperature, or cold, and because it’s naturally vegan and gluten-free, it’s a dish just about everyone can enjoy!

One serving of Classic French Ratatouille in white bowl with fork.

What is ratatouille?

Original Ratatouille is a rustic southern French vegetable stew from Nice made with the best summer vegetables: eggplant, bell peppers, zucchini, summer squash, onions, and tomatoes. In some versions, the vegetables are combined and cooked for a long time until they practically melt.

Traditionally, it was considered a peasant dish because it was made with leftover vegetables, sometimes even vegetable scraps, and the “rough cut” vegetable preparation style. It could be eaten with low-cost items like rice, pasta, or bread.

In the 2007 Pixar film Ratatouille, the dish the chef served to the restaurant critic is not Ratatouille but a vegetable tian that uses some or all of the same ingredients. A Tian is arranged and layered in a casserole and baked.

How to Make a Traditional Ratatouille Recipe:

Ratatouille Ingredients:

Here’s everything you’ll need to make this traditional Ratatouille recipe. The exact quantities are in the recipe card below.

Ingredients for Classic French Ratatouille in glass bowls.

Ingredient Notes and Substitutions:

Eggplant: Eggplant is one of the main ingredients in traditional French Ratatouille. It’s commonly believed that eggplant must always be salted before cooking to draw out the bitterness. However, eggplant typically has a mild yet pleasing bitterness, so salting is a matter of personal preference. It develops a pronounced bitter flavor when an eggplant gets large and seedy. I salt the eggplant for this dish because it won’t absorb as much oil when cooked. Extracting the liquid from the eggplant makes it less spongy, reducing oil absorption. After draining and before cooking, pat dry with paper towels to remove the excess moisture and salt.
Bell Peppers: Use any sweet bell pepper or combination — red, yellow, or orange.
Dry White Wine: Always use a wine you enjoy drinking. I like to use Chardonnay in cooking because it pairs well with so many dishes. Alcohol Substitute: If you don’t wish to use alcohol, use vegetable broth or even water, then add 1 to 2 teaspoons of white wine vinegar.
Crushed Tomatoes: Use canned crushed tomatoes, whole tomatoes that you crush yourself, or a fresh tomato sauce such as my Parma-Style Tomato Sauce.
Seasonings: Even though Ratatouille is all about summer freshness, I use dried oregano because its concentrated flavor is released as the stew simmers. Fresh herbs are always best added near the end of the cooking process, but I didn’t want fresh oregano and fresh basil competing with one another.

Step-By-Step Instructions:

Gather and measure all the ratatouille ingredients. The French call this mise en place or “everything in its place,” which refers to the preparation and set-up before cooking.

Vegetables cut up for ratatouille on dark wood cutting board.

Place eggplant in a colander, sprinkle with salt, and let it drain in the sink or over a bowl while prepping the remaining vegetables. Pat the eggplant dry with a paper towel.

Process photo of eggplant being cooked in white Dutch oven.

Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Add the eggplant, reduce to medium heat, and cook for 3 to 4 minutes or until beginning to soften and is lightly browned. Transfer to a bowl.

Process photo of zucchini and yellow squash being cooked in white Dutch oven.

Refresh oil as needed. Add the zucchini and yellow squash and cook for 3 to 4 minutes or until beginning to soften and are lightly browned. Transfer to the bowl with the eggplant.

Process photo of onions and peppers being cooked in white Dutch oven.

Refresh oil if needed. Add the onion and cook for 4 to 5 minutes, or until it begins to soften, adjusting the heat as necessary so it doesn’t burn. Add the red bell peppers and continue cooking for another 3 to 4 minutes, or until they begin to soften.

Process photo of ratatouille after being simmered.

Add the chopped tomatoes and garlic and cook 1 to 2 minutes. Add the wine, bring to a boil, and cook for 1 to 2 minutes. Add the crushed tomatoes, bay leaf, oregano, and crushed red pepper flakes.

Return the eggplant, zucchini, and yellow squash to the pot, reduce the heat to medium-low, and simmer uncovered for 20 to 25 minutes or until the vegetables are tender.

Classic French Ratatouille in white Dutch oven garnished with fresh basil.

Season with salt and pepper and toss in the fresh basil.
Delish!

Chef Tips and Tricks:

The eggplant needs approximately 20 to 30 minutes to drain in the colander, so you’ll want to do that before chopping anything else. That amount of time gives you time to prep the remaining vegetables.
After browning, remove the eggplant, yellow squash, and zucchini as quickly as possible. When left to sit in oil, even for a short while, they can absorb it.
Rub dried herbs, such as oregano, in this dish between your fingers as you sprinkle them into the pot. This helps to “wake up” the flavor of dried herbs and spices.

Recipe FAQs:

What is the difference between ratatouille and caponata?

Ratatouille is a dish from the Provence region of France made with eggplant, tomatoes, onions, bell peppers, zucchini, garlic, and herbs simmered in olive oil. Caponata has Sicilian roots and is made with eggplant, onions, tomatoes, anchovies, olives, pine nuts, capers, and vinegar, all cooked together in olive oil. It often contains something sweet, like raisins or a touch of sugar, for a sweet-and-sour flavor.

What’s the difference between ratatouille and a tian?

Ratatouille and a tian are both classic French vegetable dishes, but they’re prepared differently. Ratatouille is a rustic stew made by cooking chopped vegetables until they’re tender and flavorful. A tian is a baked dish with thinly sliced vegetables arranged in overlapping layers. Ratatouille is soft and saucy, while a tian is more structured with lightly browned edges.

Should the eggplant be peeled?

The eggplant peel is perfectly fine to eat, so peeling eggplant is optional. I prefer not to peel it because that deep purple skin contains powerful antioxidants and it’s simply pretty in the ratatouille. Here’s more information on eggplant nutrition from WebMD.

Why do you cook the vegetables separately instead of all at once?

Each vegetable has a different cooking time and moisture content. Cooking them separately allows them to brown properly, prevents excess liquid, and ensures every vegetable is perfectly tender before everything is combined to finish cooking together. The extra step creates a richer flavor and better texture.

Can I make Traditional French Ratatouille ahead of time?

Traditional French Ratatouille is a great make-ahead dish that’s even better the next day. Make the ratatouille recipe as directed to the point of adding the fresh basil. Cool, then refrigerate for up to 1 to 2 days for best quality. When needed, add ½ cup water, stir, and gently reheat over medium-low heat. Add the fresh basil when ready to serve.

Can I freeze this ratatouille dish?

Yes! Make as directed, cool, and store in the freezer in an airtight container or individual containers for 2 to 3 months. Thaw in the refrigerator or microwave, then reheat on the stovetop or in the microwave. Expect the vegetables to be softer, which can’t be avoided unless you undercook the vegetables. When vegetables freeze, the water they contain forms ice crystals. Those crystals can rupture the cell walls. As the vegetables thaw, the damaged cells can no longer hold onto as much moisture, so excess water is released.