How to Make Classic French Ratatouille

Easy Ratatouille Recipe is a classic French vegetable stew overflowing with summer vegetables, fragrant basil, and bold tomato flavor. It’s wholesome, comforting, and surprisingly simple to make—perfect for weeknight dinners, meal prep, or a satisfying side.

I remember watching the movie Ratatouille with my boys when they were little. We all loved its message: anyone can cook. That curiosity led me to try this dish years later while in cooking school, and it quickly became one of my favorites. The vegetables simmer until tender, meld with canned tomatoes and tomato paste, and are finished with capers for a bright, briny lift and fresh basil for brightness.

Why you’ll love this recipe:

• Rustic, healthy vegetable stew full of summer produce and herbs.
• Very versatile—serve it as a main, with crusty bread, or over pasta, polenta, or grains.
• Easy to make, great for meal prep, leftovers keep well and it freezes nicely.
• Suitable for many diets: gluten-free, dairy-free, vegan, and low-carb when served on its own.

Recipe ingredients

Traditional ratatouille highlights seasonal vegetables and fresh herbs. While some recipes call for red wine, it isn’t necessary to create a deeply flavored stew—simple ingredients and slow simmering do the work.

• Vegetables: eggplant, bell pepper, zucchini and yellow squash are classic choices; ripe tomatoes (canned or fresh) make the base.
• Fresh herbs: basil, thyme and rosemary add depth—fresh is best but dried can substitute in a pinch.
• Olive oil: for sautéing and flavor.
• Canned diced tomatoes: I use low-sodium diced tomatoes; fire-roasted adds extra depth. Two large fresh tomatoes may be substituted.
• Tomato paste: concentrates flavor and thickens the stew—recommended.
• Capers: rinsed and added at the end for a briny, tangy pop.

See the recipe card at the bottom for exact quantities and full directions.

How to make this recipe

This ratatouille is straightforward: chop, sauté in stages, add tomatoes and herbs, then simmer gently until the vegetables are tender and flavors meld. The process takes a bit of time but requires simple techniques—no special equipment.

Pro tip: Chop the vegetables up to a day ahead to speed assembly, or prepare the entire dish in advance for easy lunches or dinner.

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
2. Add 2 tablespoons olive oil and the cubed eggplant. Sauté about 4–5 minutes until softened.
3. Add the remaining 1 tablespoon olive oil, then the bell pepper, zucchini and yellow squash. Sauté 2–3 minutes until slightly softened. Add the minced garlic and cook 30 seconds more.
4. Stir in the diced tomatoes, tomato paste, bay leaf, thyme and rosemary; season with salt and pepper. Bring to a boil, reduce heat and simmer 20–30 minutes, or until the vegetables are tender. Cover for the first 10 minutes, then remove the lid to allow excess liquid to evaporate and flavors to concentrate.
5. Remove from heat, discard the bay leaf, stir in rinsed capers and chopped fresh basil. Taste and adjust seasoning before serving.

Recipe FAQs

Serving suggestions

Ratatouille is flexible: enjoy it as a main course for a light meal, pair it with bread, spoon it over pasta or polenta, or serve it as a colorful side with roasted chicken or grilled fish.

Recipe notes

• Make ahead: Vegetables can be prepped 24 hours ahead; the finished dish keeps about 5 days refrigerated and freezes well.
• Use two large fresh tomatoes instead of canned if preferred.
• Fresh herbs enhance the flavor more than dried, though dried thyme and rosemary work if needed.
• Adjust capers to taste—rinse them well to avoid excess brininess.

More vegetarian dinner recipes:

• Butternut squash quinoa salad
• Instant Pot vegetable soup
• One-pan cheesy broccoli chickpea rice casserole
• One-pan Mexican quinoa
• Spinach feta frittata
• Summer squash coconut curry soup

Note: This post was originally published in January 2014. The recipe and text have been revised and the photos updated.