Ratatouille is a vibrant, rustic vegetable stew that captures the essence of Provençal summer. Made with sautéed zucchini, eggplant, bell peppers, tomatoes, and onions, this dish is a celebration of fresh produce and simple French country cooking. Whether served as a main or a side, ratatouille is beloved for its rich flavors, versatility, and beautiful presentation.
The Origins of Ratatouille
Ratatouille comes from Nice, in the Provence region of southern France. The dish dates back to the 1700s, when it was created by poor farmers as a way to use up surplus summer vegetables and avoid waste. Traditionally, all the available vegetables were cooked together for hours, resulting in a hearty, coarse stew that was both nourishing and economical. Over time, ratatouille evolved from a peasant staple into a celebrated dish found on restaurant menus across France and around the world.
The name "ratatouille" comes from the French verb touiller, meaning "to stir up." Today, ratatouille can be made as a rustic stew or as a more refined, layered dish that showcases the beauty of each vegetable.
Ingredients
1 large eggplant, diced
2 medium zucchinis, diced
1 large yellow onion, diced
2 bell peppers (red and green), seeded and diced
6 Roma tomatoes, diced
4–5 cloves garlic, thinly sliced
4 tablespoons olive oil
6 sprigs fresh thyme
2 sprigs fresh parsley
Salt and black pepper to taste
1 teaspoon sugar (optional, to balance acidity)
Step-by-Step: How to Make Ratatouille
Prep the Vegetables:
Dice the eggplant, zucchini, onion, bell peppers, and tomatoes into evenly sized pieces for consistent cooking.
Sear the Eggplant and Zucchini:
Heat 2 tablespoons of olive oil in a large pot over high heat. Sauté the eggplant with a pinch of salt for about 90 seconds, just until lightly browned. Remove and set aside. Repeat with the zucchini, using another tablespoon of oil.
Sauté the Onion and Peppers:
Add another tablespoon of olive oil to the pot over medium heat. Sauté the onions for 4–5 minutes until golden, then add the bell peppers and cook for another 5 minutes.
Add Garlic and Tomatoes:
Stir in the garlic and cook until fragrant. Add the diced tomatoes, thyme, parsley, salt, pepper, and sugar if using. Cover and cook over low to medium heat for 10–12 minutes, until the tomatoes break down and form a thick sauce.
Combine and Simmer:
Return the eggplant and zucchini to the pot. Stir everything together and simmer for an additional 5–10 minutes, until all the vegetables are tender but not mushy. Remove the herb sprigs before serving.
Serve:
Adjust seasoning and serve warm or at room temperature, garnished with fresh herbs. Ratatouille pairs beautifully with crusty bread, rice, or as a side to grilled meats.
Why Ratatouille Is Special
Ratatouille is more than a vegetable stew—it's a symbol of Provençal ingenuity and the power of simple, seasonal ingredients. Born out of necessity and resourcefulness, it has become a staple of French cuisine, celebrated for its flavor, color, and comforting nature. Whether enjoyed as a main dish or a side, ratatouille brings a taste of southern France to your table.
