Vegetable Ratatouille
Ratatouille can be made in several ways. This stovetop version keeps the vegetables chunky rather than arranging them in baked layers. Eggplant, zucchini rounds, and bell peppers are browned separately, then briefly simmered in a reduced fresh-tomato base. The result is tender vegetables with recognizable shapes, browned surfaces, and a light olive-oil sheen. Serve it warm as a side dish or a light vegetarian main.
Ingredients for Vegetable Ratatouille
- 1 medium eggplant (about 1 lb/450g), cut into 1-inch chunks or thick half-moons
- 2 medium zucchini (about 14 oz/400g), cut into 1/2-inch rounds
- 1 medium red bell pepper (about 5 oz/150g), cut into 1-inch pieces
- 1 medium yellow or orange bell pepper (about 5 oz/150g), cut into 1-inch pieces
- 1 medium yellow onion (about 5 oz/150g), thinly sliced
- 3 garlic cloves, minced
- 1 lb ripe tomatoes (about 3 medium/450g), chopped
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 cup loosely packed fresh basil leaves, chopped, plus a few whole leaves for serving
How to Make Stovetop Ratatouille
Allow about 20 minutes to prepare the vegetables and 35 minutes to cook. Especially juicy tomatoes or a smaller pot may add time.
- Prepare the vegetables: Cut the eggplant, zucchini, and peppers as directed. Slice the onion, mince the garlic, and chop the tomatoes. Keep the zucchini rounds thick enough to hold their shape during the final simmer.
- Brown the eggplant: Warm a wide 5- to 6-quart Dutch oven or heavy pot over medium-high heat for 2 to 3 minutes. Add a little of the measured olive oil and brown the eggplant in uncrowded batches, turning occasionally. Start checking each batch after about 4 minutes. Transfer the pieces to a plate when they have browned spots and are partly tender but still hold their shape.
- Brown the zucchini and peppers: Add more of the measured oil as needed. Brown the zucchini in uncrowded batches, turning occasionally and checking after about 4 minutes per batch. Transfer it to the plate when it has golden spots but is not limp. Brown the peppers separately until lightly colored and beginning to soften, then transfer them to the plate. Use more batches if necessary: crowded vegetables release moisture and steam instead of browning.
- Make the tomato base: Reduce the heat to medium. Add a little of the remaining oil if the pot is dry, then cook the onion, stirring, until soft and translucent. Stir in the garlic just until fragrant. Add the tomatoes, salt, and pepper. Simmer uncovered, reducing the heat to medium-low if needed, until the tomatoes soften and excess thin liquid cooks off. Start checking after about 8 minutes; juicy tomatoes may take longer.
- Finish the ratatouille: Return the browned vegetables to the pot and gently fold them through the tomatoes. Simmer uncovered over medium-low heat for about 5 to 8 minutes, until the vegetables are fork-tender but still distinct. The tomato base should lightly coat the pieces, with no large pool of liquid.
- Add basil and serve: Remove the pot from the heat and fold in the chopped basil. Let the ratatouille rest for 5 minutes, then scatter the whole basil leaves on top. Serve warm from the pot or transfer to a shallow serving dish.
How to Keep the Vegetables from Getting Mushy
Take each vegetable out of the pot while it is browned but still a little firmer than you want it on the plate. The pieces cook again after they go into the tomato base. Stop the final simmer as soon as they are fork-tender; a longer simmer makes a softer, more broken-down stew.
How to Keep Ratatouille from Becoming Watery
Brown in batches so vegetable moisture can escape, then reduce the tomatoes uncovered before returning the vegetables to the pot. Fresh tomatoes vary in juiciness, so look for a softened base without a pool of thin liquid rather than relying only on the clock. If the finished dish is still loose, simmer it uncovered briefly to reduce the liquid.
Ingredient Swaps
- Yellow summer squash: Replace some or all of the zucchini with similarly sized rounds. Check for tenderness as it cooks.
- Canned tomatoes: Replace the fresh tomatoes with one 14.5-ounce can of diced tomatoes. Drain excess liquid if they are very juicy, and simmer the base until it is no longer watery. The reduction time may differ from fresh tomatoes.
Serving and Storing
Serve ratatouille with crusty bread for a light main, or spoon it over pasta, polenta, or grains. It also works as a side dish with fish or chicken.
Cool leftovers and refrigerate them in an airtight container for 3 to 4 days. The dish can be made ahead, though the vegetables may soften slightly when reheated. Warm it gently in a covered saucepan over low heat or in short microwave intervals, stirring carefully. Add a splash of water only if it seems dry.
Freeze airtight portions for up to 3 months. Thaw in the refrigerator and reheat gently; the vegetables may be softer after freezing.
Nutrition
Approximate nutrition per serving, based on 1 of 6 side-dish servings (about 275g): 170 calories, 3g protein, 12g fat, and 15g carbohydrates. Per 100g: about 60 calories, 1g protein, 4g fat, and 5g carbohydrates. Values vary with ingredient size and how much liquid cooks off.
Equipment
- 5- to 6-quart Dutch oven or heavy pot
- Plate
Ingredients
- 1 medium eggplant (about 1 lb/450 g), cut into 1-inch chunks or thick half-moons
- 2 medium zucchini (about 14 oz/400 g), cut into 1/2-inch rounds
- 1 medium red bell pepper (about 5 oz/150 g), cut into 1-inch pieces
- 1 medium yellow or orange bell pepper (about 5 oz/150 g), cut into 1-inch pieces
- 1 medium yellow onion (about 5 oz/150 g), thinly sliced
- 3 garlic cloves, minced
- 1 lb ripe tomatoes (about 3 medium/450 g), chopped
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 cup loosely packed fresh basil leaves, chopped, plus a few whole leaves for serving
Instructions
- Cut the eggplant, zucchini, and peppers; slice the onion, mince the garlic, and chop the tomatoes.
- Heat a wide 5- to 6-quart Dutch oven or heavy pot over medium-high heat for 2 to 3 minutes. Add a little of the measured olive oil and brown the eggplant in uncrowded batches, turning occasionally. Start checking after about 4 minutes. Transfer to a plate when browned and partly tender but still holding its shape.
- Add more measured oil as needed. Brown the zucchini in uncrowded batches, turning occasionally and checking after about 4 minutes per batch. Transfer to the plate when golden but not limp.
- Brown the peppers separately until lightly colored and beginning to soften, then transfer them to the plate.
- Reduce the heat to medium. Add a little of the remaining oil if the pot is dry, then cook the onion, stirring, until soft and translucent. Stir in the garlic until fragrant.
- Add the tomatoes, salt, and pepper. Simmer uncovered, lowering the heat to medium-low if needed, until the tomatoes soften and excess thin liquid cooks off. Start checking after about 8 minutes.
- Return the browned vegetables to the pot and gently fold them into the tomato mixture. Simmer uncovered over medium-low heat for 5 to 8 minutes, until fork-tender but still distinct.
- Remove the pot from the heat and fold in the chopped basil. Rest for 5 minutes, then top with the whole basil leaves and serve warm.
Tips
- Brown vegetables in uncrowded batches so they brown instead of steam.
- Remove each vegetable from the pot while it is still a little firmer than you want it to be when served.
- Reduce the tomato base uncovered until it has softened and no longer has a pool of thin liquid.
- Stop simmering as soon as the vegetables are fork-tender to keep them from becoming mushy.
- If the finished ratatouille is loose, simmer it uncovered briefly to reduce the liquid.
Variations
- Yellow Summer Squash Ratatouille: Replace some or all of the zucchini with similarly sized rounds of yellow summer squash, checking for tenderness as it cooks.
- Canned Tomato Ratatouille: Replace the fresh tomatoes with one 14.5-ounce can of diced tomatoes. Drain excess liquid if very juicy and simmer until the base is no longer watery.