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Ratatouille

Ratatouille

Updated November 3, 2026

French vegetable stew with eggplant, zucchini, peppers, and tomatoes. From Provence.

Cook time
1 hr 30 min
Rating
…

Ingredients

Scale
Measurement units
  • eggplant, cubed
  • zucchini, sliced
  • bell peppers, sliced
  • ripe tomatoes, chopped
  • onion, sliced
  • garlic
  • olive oil
  • herbes de Provence
  • fresh basil

Instructions

Sauté the eggplant
Sauté the eggplant
Sauté the zucchini
Sauté the zucchini
Sauté the peppers and onion
Sauté the peppers and onion
Combine and simmer
Combine and simmer
Drizzle with oil
Drizzle with oil

Tomorrow's Meal

Ratatouille Parmigiana

Layered ratatouille with melted mozzarella and crispy breadcrumb topping, baked until bubbly and golden

You'll need to pick up:

Fresh mozzarella or ricotta (8 oz)Parmesan cheese, grated (4 oz)Panko breadcrumbs (1 cup)Fresh basil (small handful)Olive oil (2 tablespoons)

Quick overview:

  1. 1.Spread half the cold ratatouille in a baking dish
  2. 2.Layer with half the mozzarella and 1/4 cup parmesan
  3. 3.Top with remaining ratatouille, then remaining mozzarella
  4. 4.Toss panko with 2 tablespoons olive oil and remaining parmesan, scatter over top
  5. 5.Bake at 375°F for 25-30 minutes until golden and cheese bubbles at edges
  6. 6.Garnish with fresh basil, rest 5 minutes before serving

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