Ratatouille
Provencal summer vegetables, eggplant, zucchini, peppers and tomatoes, each browned separately in olive oil then slowly simmered together with garlic and herbs.
By Marisol Vance, Founder & Head of Recipe Development
Published May 30, 2026
- Prep
- 30 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 40 min
- Servings
- 6
- Level
- Medium
Classic ratatouille takes a little more care than tossing everything into one pot, and the payoff is enormous. Each vegetable is browned separately in good olive oil so it keeps its own character, then everything simmers gently with ripe tomatoes, garlic, thyme and bay until soft, silky and deeply flavorful.
A splash of red wine vinegar and torn basil at the end wake up all that mellow sweetness. Make it at the height of summer when tomatoes and peppers are at their best.
Ratatouille is even better the next day and delicious warm, at room temperature or chilled. For a hearty main, serve it over creamy polenta with shaved parmesan, alongside crusty bread, or topped with a poached egg.
- Each vegetable browned separately
- Peak-summer produce
- Better the next day
Ingredients
Directions
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat. Add the eggplant with a pinch of salt and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Transfer to a large bowl.
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