Ratatouille is a classic French vegetable stew from Provence made entirely on the stovetop by sautéing eggplant, zucchini, peppers, and onions separately before combining them with tomatoes and fresh herbs. The layered cooking method ensures each vegetable stays tender and flavorful without becoming mushy.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Chop the eggplant into 1/2-inch pieces. Place in a colander and sprinkle with salt. Set over a plate, bowl, or in the sink to drain for 20 minutes.
While the eggplant drains, prep the remaining vegetables.
Blot the eggplant dry with paper towels. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and sauté until tender, 10 to 15 minutes. Remove from the pan and set aside.
Add 1 to 2 tablespoons of olive oil to the pan. Add the zucchini and sauté until tender but not mushy. Remove from the pan and set aside with the eggplant.
Add 1 to 2 tablespoons of olive oil to the pan. Add the onion and bell peppers and cook until very tender, about 8 to 10 minutes, stirring in the garlic halfway through.
Add the chopped tomatoes, red pepper flakes, and sugar. Cook until the tomatoes break down into a sauce, 8 to 10 minutes.
Return the eggplant and zucchini to the pan. Add the vinegar, thyme, salt, and pepper. Stir to combine and cook until the ratatouille is thick.
Stir in half the basil and season to taste.
Serve garnished with the remaining basil and a drizzle of olive oil.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, or serve chilled or at room temperature.
Salting draws out moisture from the eggplant for 20 minutes, which prevents it from becoming waterlogged and helps it cook to a tender rather than mushy texture.
Yes, ratatouille tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days, then reheat gently on the stovetop or serve cold.
Fresh parsley or oregano work well. You can also use 1/2 teaspoon dried basil, though fresh herbs provide better flavor and texture.
Cooking vegetables in stages allows each to reach its ideal tenderness without overcooking. This prevents mushiness and keeps distinct flavors intact.
Yes, this recipe is naturally vegan as written—it contains no animal products, only vegetables, olive oil, and fresh herbs.
