Ratatouille is the famous vegetable stew from Provence, and this version keeps it wonderfully simple. Eggplant, zucchini, red and yellow bell peppers and a big sweet onion get a quick, hot sauté in plenty of olive oil, then gently simmer in a thick tomato sauce with garlic and fresh herbs. It tastes like a summer holiday in the south of France, yet it comes together in one pan in just over an hour.

This ratatouille is naturally vegan and works two ways. Serve it as a light vegetarian main with crusty bread or rice, or spoon it next to roast lamb, steak or fish as a colorful side. The vegetables should still have a little bite at the end, so every spoonful has texture instead of turning into mush.

Quick answer: To make ratatouille, salt the cubed eggplant for 10 minutes and pat it dry. Heat 100 ml (a scant 1/2 cup) olive oil in a large, deep skillet, sauté onion and zucchini, add the peppers and finally the eggplant, and fry everything hard for about 5 minutes. Stir in tomato paste, salt and pepper, then add garlic, fresh rosemary, thyme and sage, a large can of peeled tomatoes and a heaping teaspoon of sugar. Simmer over medium heat for about 20 minutes.

Why You’ll Love This Ratatouille

One pan, no oven. Everything cooks on the stovetop in a single deep skillet.
Big flavor from simple things. Good olive oil, fresh herbs and a little sugar to round out the tomatoes are all it takes.
Vegan and vegetarian friendly. No meat, dairy or eggs, yet it is hearty enough for dinner.
Main or side. It is just as good on its own with bread as it is next to grilled meat or fish.
Even better the next day. The flavors keep developing, so leftovers are a real treat.

Ingredients You’ll Need

This recipe makes 4 servings. The exact amounts are also in the printable recipe card below.

Eggplant: 1 medium, cut into bite-size cubes.
Zucchini: 2 medium, cut into bite-size pieces.
Bell peppers: 2 large red and 2 large yellow, seeded and cut into bite-size pieces.
Sweet onion: 1 large (a Spanish-style sweet onion), coarsely diced.
Garlic: 4 cloves, finely chopped.
Fresh herbs: 1 teaspoon chopped rosemary, 1 tablespoon chopped thyme and 1 tablespoon chopped sage.
Dried lavender flowers: 1/2 teaspoon, crushed. Optional, but lovely for a true Provençal touch.
Olive oil: 100 ml (a scant 1/2 cup).
Tomato paste: 1/2 tube, about 3.5 oz (100 g) from a standard 7 oz (200 g) tube.
Whole peeled tomatoes: 1 large can, about 28 oz (800 g).
Sugar: 1 heaping teaspoon.
Seasoning: sea salt and freshly ground black pepper.

How to Make Ratatouille

Here is how this ratatouille comes together, step by step.

Prep the vegetables. Wash and trim all the vegetables and cut them into bite-size pieces. Sprinkle the eggplant cubes with salt and let them sit for at least 10 minutes, then pat them thoroughly dry with paper towels. Peel and coarsely dice the onion, peel and finely chop the garlic, and wash and chop the herbs.
Sauté in stages. Heat the olive oil in a large skillet with high sides. Add the onion and zucchini first, then the bell peppers, and the eggplant last. Fry everything over high heat for about 5 minutes, stirring now and then.
Add the tomato paste. Stir in the tomato paste until it coats the vegetables, then season with salt and pepper.
Add the rest. Add the garlic, herbs (and lavender, if using), the peeled tomatoes and the sugar. Stir well.
Simmer. Turn the heat down to medium and let the ratatouille simmer for about 20 minutes. Add a splash of water if it gets too thick. The vegetables should still have a little bite.

Tips for the Best Ratatouille

Don’t skip salting the eggplant. It draws out moisture so the cubes fry instead of soaking up all the oil and turning soggy.
Use a wide, deep pan. The vegetables need room to brown. A crowded pan steams them.
Fresh herbs are best. Dried herbs work in a pinch, but fresh rosemary, thyme and sage give a brighter, more fragrant ratatouille.
Break up the tomatoes. Crush the whole peeled tomatoes with your spoon as they simmer so the sauce turns thick and silky.
Taste before serving. The sugar balances the acidity of the tomatoes. If your tomatoes are very sweet, you can use a little less.
Store leftovers safely. Cool them quickly and refrigerate within two hours, following the USDA guidance on leftovers and food safety. Refrigerated leftovers keep for 3 to 4 days.

Easy Variations

Ratatouille is very forgiving. Sliced button mushrooms make it heartier when you serve it as a main dish. You can leave out the lavender completely, and if you can’t get fresh herbs, dried ones will still give you a tasty result.

What to Serve with Ratatouille

A piece of fresh baguette for soaking up the sauce is the classic choice, and plain rice works just as well. As a side, ratatouille is especially good with lamb or beef, and it also pairs nicely with grilled chicken or fish. For more meat-free ideas, browse our vegetarian recipes, or try our easy roasted vegetables for another colorful veggie side.

Ratatouille FAQ

Is ratatouille vegan?

Yes. This recipe uses only vegetables, olive oil, herbs, tomatoes and a little sugar, so it is fully vegan and vegetarian.

Why do you salt the eggplant first?

Salting pulls water out of the eggplant. After patting it dry, the cubes brown better and absorb less oil, which keeps the stew from getting greasy.

Can I make ratatouille ahead of time?

Absolutely. It tastes even better after a night in the fridge. Reheat it gently in a pan with a splash of water.

Is ratatouille served hot or cold?

Both are traditional. Serve it hot as a main or side, warm with bread, or at room temperature on a summer day.

Do I have to use the lavender?

No, it is optional. A small pinch adds a floral Provençal note, but the dish is delicious without it.

Ratatouille: Classic Provençal Vegetable Stew in One Pan