Provençal ratatouille is one of the iconic dishes of Mediterranean cuisine. Made with slowly simmered summer vegetables, it reveals rich and fragrant flavors that pair just as well with grilled meat as they do with fish or a simple serving of rice. A successful ratatouille relies on three essential elements: fresh vegetables, consistent slicing, and gentle cooking. See also our French cooking guide. Info Details Prep time 25 minutes Cook time 1 hour Total time 1 hr 25 mins Servings 6 people Difficulty ★☆☆ Easy Calories 190 kcal / serving Budget Economical 🛒 Ingredients (6 servings) 2 eggplants 2 zucchini 2 red bell peppers 1 yellow bell pepper 6 ripe tomatoes 2 onions — sliced with a mandoline 4 garlic cloves — minced with your chopper 6 tbsp extra virgin olive oil 2 sprigs of thyme 1 bay leaf A few fresh basil leaves Fine salt, freshly ground pepper 👨🍳 CuisinerTelUnChef Tip The riper the vegetables, the more fragrant the ratatouille will be. Choose seasonal vegetables. Prepare the ratatouille the day before: reheated the next day, it is often even better! 🔪 Recommended Utensils Kitchen mandoline — for consistent slices and even cooking Chef's knife — for large vegetables Chopper — for finely mincing garlic Cutting board — large, stable surface Large heavy-bottomed Dutch oven or skillet Wooden spatula 👨🍳 Step-by-Step Preparation Step 1 — Prepare the vegetables Wash all vegetables thoroughly. Peel the onions and garlic. Cut the zucchini into rounds using the mandoline, the eggplants into half-moons or cubes, the peppers into strips, the tomatoes into dice, and the onions into thin slices with the mandoline. Consistent cutting ensures even cooking. Step 2 — Sauté the onions In a large Dutch oven, heat the olive oil. Add the onions and let them soften for about 8 minutes. Then, add the garlic minced with your chopper. Step 3 — Cook the vegetables Add the peppers, eggplants, zucchini, and then the tomatoes in succession. Stir in the thyme and bay leaf. Season lightly with salt and pepper. 👨🍳 CuisinerTelUnChef Tip Add the vegetables in order according to their cooking time: peppers and eggplants first (they take longer to cook), then the zucchini, and finally the tomatoes. Season gradually throughout the cooking process rather than all at once. The tomatoes will naturally release water—no need to add any. Step 4 — Simmer Cover partially. Let simmer over low heat for 45 to 60 minutes. Stir gently from time to time. The vegetables should remain tender without turning into a purée. Step 5 — Finish Remove the thyme and bay leaf. Add the chopped fresh basil just before serving. Drizzle with a dash of extra virgin olive oil. 🌟 Secrets to a successful ratatouille Secret Why Ripe vegetables The riper the vegetables, the more flavorful the ratatouille Consistent cuts Even cooking and beautiful presentation — mandoline recommended Slow cooking Full development of aromas without drying out No added water Tomatoes release their own water naturally Prepared the day before Flavors develop even further after a night in the fridge Quality olive oil Enhances Mediterranean flavors 🌱 Gourmet Variations Variation Preparation Oven-baked Arrange vegetables in a spiral in a baking dish, bake at 180°C for 1 hour Niçoise style Each vegetable is cooked separately before being combined at the end Spicy A pinch of Espelette pepper or chili flakes. Indulgent Freshly grated Parmesan with your grater just before serving Vegan Add chickpeas or tofu. 🍽️ What to serve with ratatouille? It pairs perfectly with: a fish fillet — see our baked salmon roast chicken lamb chops barbecued meat fresh pasta rice creamy polenta It can also be enjoyed cold, as an appetizer, or as an accompaniment to a complete salad. 👨🍳 Chef's Tips ✔ Season gradually while cooking ✔ Use high-quality olive oil. ✔ Prepare the ratatouille the day before for multiplied flavors ✔ Finely slice onions and zucchini with the mandoline ✔ Mince garlic with your chopper ✔ Grate Parmesan with your grater ✔ Use fresh herbs. ❌ Mistakes to avoid ❌ Adding all vegetables at once — they have different cooking times ❌ Cooking over too high heat — the vegetables will fall apart ❌ Adding water — tomatoes release it naturally ❌ Cutting vegetables into pieces that are too large — cooking will be uneven ❌ Adding basil at the start of cooking — it loses all its fragrance ❄️ Storage Refrigerator: up to 4 days in an airtight container Freezing: up to 3 months Reheating: over low heat or in a covered oven 🧠 Nutritional Values (per serving) Nutrient Amount Calories 190 kcal Protein 4 g Fat 12 g Carbohydrates 15 g Fiber 6 g Rich in fiber and vitamins. ❓ Frequently Asked Questions Can ratatouille be prepared in advance? Yes, it develops even more flavor after a night in the refrigerator. Should you peel the eggplants? This is not necessary if they are young and their skin is thin. Why is my ratatouille too liquid? The tomatoes were likely very juicy, or the cooking time was too short. Let it simmer for a few more minutes uncovered. Can you use a mandoline? Yes, it allows you to get consistent slices and speed up preparation. See our Guide on How to Choose a Kitchen Mandoline. Is ratatouille vegetarian? Yes, it is a 100% vegetarian and vegan dish. 🛒 CuisinerTelUnChef utensils for a successful ratatouille Our mandolines — for consistent slices and even cooking Our chef's knives — for cutting large vegetables Our choppers — for finely mincing garlic Our graters — for finishing with Parmesan Our cutting boards — large, stable surface