Name: Traditional Ratatouille
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients: 5 Tbsp. extra-virgin olive oil, divided; 1 large yellow onion, thinly sliced; 2 garlic cloves, finely chopped or grated; 1 large globe eggplant (about ¾ lb.), cut into ½" pieces; 1 zucchini, quartered lengthwise and thinly sliced; 1 red bell pepper, seeded and chopped; 1 pint cherry or grape tomatoes (about 12 oz.), halved or quartered if large; ¼ tsp. dried oregano, crumbled; ¼ tsp. dried thyme, crumbled; ⅛ tsp. ground coriander; ¼ tsp. fennel seeds; ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt; Freshly ground black pepper; ½ cup torn fresh basil leaves

Two big dinner bowls of ratatouille with glasses of red wine.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Regardless of your thoughts on rats in the kitchen, you can make this excellent ratatouille recipe. This flavor-packed summer vegetable stew is great warm—and possibly even better cold or room temperature the next day, making it ideal for meal prep.

Originating from Provence, France, traditional ratatouille combines zucchini, eggplant, and sweet peppers with fresh tomatoes, but the formula is adaptable. Out of zucchini? Yellow squash works fine. You could substitute red onions, leeks, or any type of onion, really. Replace the individual dried herbs with a dash of herbes de Provence or a bundle of fresh thyme, savory, or oregano sprigs. Finish the cooked ratatouille with a scattering of mixed fresh herbs, including parsley and chervil, along with the basil from your garden.

Serve your ratatouille as a side dish to pan-seared pork chops or grilled fish. Top it with a jammy egg over crusty bread, or turn it into the star of a vegetarian main course by spooning it over Creamy Polenta or tossing with pasta.

Recipe information

Total Time
40 minutes
Yield
4 servings

Ingredients

5 Tbsp. extra-virgin olive oil, divided

1 large yellow onion, thinly sliced

2 garlic cloves, finely chopped or grated

1 large globe eggplant (about ¾ lb.), cut into ½" pieces

1 zucchini, quartered lengthwise and thinly sliced

1 red bell pepper, seeded and chopped

1 pint cherry or grape tomatoes (about 12 oz.), halved or quartered if large

¼ tsp. dried oregano, crumbled

¼ tsp. dried thyme, crumbled

⅛ tsp. ground coriander

¼ tsp. fennel seeds

¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt

Freshly ground black pepper

½ cup torn fresh basil leaves

Preparation

Step 1
Warm 2 Tbsp. extra-virgin olive oil in a large skillet over medium-low heat. Add 1 large yellow onion, thinly sliced, and 2 garlic cloves, finely chopped or grated, and cook, stirring occasionally, until onion is softened. Add remaining 3 Tbsp. olive oil and increase stovetop to medium-high heat. When oil is hot but not smoking, add 1 large globe eggplant (about ¾ lb.), cut into ½" pieces, and cook, stirring occasionally, until eggplant is softened, about 8 minutes.
Step 2
Add 1 zucchini, quartered lengthwise and thinly sliced, and 1 red bell pepper, seeded and chopped, to eggplant mixture and cook, stirring occasionally, until vegetables begin to take on some color and have softened, about 12 minutes.
Step 3
Stir in 1 pint cherry or grape tomatoes (about 12 oz.), halved or quartered if large, and cook the mixture, stirring occasionally, until vegetables are tender, 5–7 minutes. Stir in ¼ tsp. dried oregano, crumbled, ¼ tsp. dried thyme, crumbled, ⅛ tsp. ground coriander, ¼ tsp. fennel seeds, ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and freshly ground black pepper to taste, then cook ratatouille, stirring, for 1 minute. Remove from heat and stir in ½ cup torn fresh basil leaves.
Do Ahead: Ratatouille can be made 1 day in advance; store in an airtight container and chill. Reheat over low before serving if desired.
Editor’s note: This ratatouille recipe was first printed in the June 1991 issue of ‘Gourmet.’ Head this way for more of our best summer dinner ideas →