Ratatouille

Name: Ratatouille
Prep time: 30 min
Cook time: 50 min
Yield: 6
Ingredients: 2 eggplants, diced; 2 zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 2 ripe tomatoes, chopped; 1 onion, sliced; 4 cloves garlic, minced; 5 tbsp olive oil; 2 tbsp tomato paste; 1 tsp herbes de Provence; 1 bay leaf; 2 tbsp fresh basil, chopped; 1 tsp salt; ½ tsp black pepper

The vegetable garden of Provence in one pot — eggplant, zucchini, peppers, and tomatoes simmered with herbs and olive oil.

⏱ 30 minPrep time

🔥 50 minCook time

🍽 6Servings

🏷 French KitchenCategory

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Ratatouille is the vegetable garden of Provence in a pot: eggplant, zucchini, peppers, tomatoes, and onions cooked slowly with garlic and herbs until every flavor melts into the olive oil. It is rustic, colorful, and deeply comforting.

Traditionally served warm or chilled — on its own, over rice, or alongside roast meat or fish — it only improves with time. Serve with crusty bread and a swirl of good olive oil, and make extra, because it disappears.

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Step by stepInstructions

Salt the eggplant cubes and rest 30 minutes; rinse and pat dry.
Sauté the eggplant in olive oil until golden; remove from the pan.
Cook the onion and peppers until soft, add the garlic, then the zucchini, and cook until slightly softened.
Return the eggplant, add the tomatoes, tomato paste, herbes de Provence, bay leaf, salt, and pepper, and simmer 30 minutes until thick and jammy.
Remove the bay leaf, stir in the basil, and serve warm or at room temperature.

💡 Chef tips & storage

Cooking the vegetables in stages keeps each one distinct and tender. Ratatouille tastes even better the next day — serve it warm or chilled.

Recipe details

Prep30 min

Cook50 min

Servings6

CategoryFrench Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Ratatouille

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Ratatouille

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