Name: Traditional French Ratatouille Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 medium eggplant, cut into 1-inch cubes; 1 medium red onion, cut into 1/2-inch pieces; 2 red or yellow bell peppers, or a combination, cut into 1/2-inch pieces; 2 medium zucchini, cut into 1-inch pieces; 2 medium yellow squash, cut into 1-inch pieces; 3 large plum tomatoes, seeded and coarsely chopped; 1 teaspoon salt, plus more for seasoning; 1/4 cup olive oil, or as needed, divided; 4 cloves garlic, minced; 1/2 cup dry white wine; 1 can (15-ounce) crushed tomatoes; 1 bay leaf; 1 heaping teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; Freshly ground black pepper, to taste; 1/4 cup thinly sliced fresh basil

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If you’ve ever wanted to bring a burst of vibrant French countryside flavors right onto your dining table, this Traditional French Ratatouille Recipe is the perfect way to do it. This hearty vegetable stew is a colorful symphony of fresh eggplant, zucchini, squash, bell peppers, and tomatoes, slowly simmered together with fragrant herbs and garlic. It’s comfort food in the most elegant form—rich, wholesome, and so incredibly satisfying. Whether you’re a vegetable lover or simply exploring classic French cuisine, this dish is sure to become a cherished favorite in your kitchen.

Ingredients You’ll Need

A wooden cutting board sits on a white marbled surface, filled with six groups of chopped vegetables arranged in sections. Starting from the top left, there are light yellow cubed pieces resembling squash. To the right, there are bright red diced bell peppers. Below the yellow squash, green zucchini, cut into small pieces showing green skin and pale inside, forms the middle section. At the bottom left corner, finely chopped purple-red onion pieces are present. Next to the onions on the right, vibrant small red tomato chunks are placed. Finally, at the bottom right of the board, bright yellow bell peppers are diced into medium-sized pieces. A knife with a wooden handle lies on the left side of the board. Some vegetable pieces are scattered around the edges. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Traditional French Ratatouille Recipe starts with a handful of simple, fresh ingredients that each play a vital role in delivering the dish’s complex textures and flavors. From the earthiness of eggplant to the bright sweetness of tomatoes, every component adds its unique touch.

1 medium eggplant, cut into 1-inch cubes: The star vegetable offering a tender, creamy texture when cooked.
1 teaspoon salt, plus more for seasoning: Essential for drawing out moisture from the eggplant and seasoning the dish.
1/4 cup olive oil, or as needed, divided: Adds richness and helps caramelize the vegetables beautifully.
1 medium red onion, cut into 1/2-inch pieces: Provides a subtle sweetness and depth of flavor.
2 red or yellow bell peppers, or a combination, cut into 1/2-inch pieces: Brings vibrant color and a mild, sweet crunch.
2 medium zucchini, cut into 1-inch pieces: Adds delicate texture and freshness.
2 medium yellow squash, cut into 1-inch pieces: Offers subtle sweetness and softness.
3 large plum tomatoes, seeded and coarsely chopped: Infuses juicy acidity that brightens the stew.
4 cloves garlic, minced: Delivers that classic aromatic punch that ties everything together.
1/2 cup dry white wine: Enhances the dish with subtle acidity and complexity.
1 can (15-ounce) crushed tomatoes: Provides a luscious, saucy base for the vegetables to bathe in.
1 bay leaf: A subtle herbal note that deepens the flavor profile.
1 heaping teaspoon dried oregano: Adds that earthy, savory aroma so iconic to Provençal cooking.
1/2 teaspoon crushed red pepper flakes: For a gentle kick that awakens the palate.
Freshly ground black pepper, to taste: Balances the sweetness and acidity.
1/4 cup thinly sliced fresh basil: The finishing touch for a fresh, aromatic lift.

How to Make Traditional French Ratatouille Recipe

Step 1: Prep and Salt the Eggplant

Start by cutting your eggplant into 1-inch cubes and sprinkle them generously with the teaspoon of salt. This little trick helps draw out excess moisture and any bitterness, resulting in a more tender and flavorful eggplant. Let it sit in a colander for about 20 minutes, then rinse and pat dry thoroughly. This step truly sets the stage for a perfectly balanced ratatouille.

Step 2: Sauté Vegetables Separately

Heat half of your olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant cubes and cook until golden and softened, then remove and set aside. Repeat this sautéing process separately with your chopped onions, bell peppers, zucchini, and yellow squash. Cooking each vegetable on its own prevents the dish from becoming mushy and allows each to maintain its unique texture and flavor.

Step 3: Create the Flavorful Sauce

In the same pot, add the remaining olive oil and gently cook the minced garlic until fragrant. Pour in the white wine to deglaze the pan, scraping up all those wonderful browned bits. Stir in the crushed tomatoes, chopped plum tomatoes, bay leaf, dried oregano, red pepper flakes, and a pinch of black pepper. Let this simmer for about 10 minutes, allowing all the flavors to meld into a rich base.

Step 4: Combine and Simmer

Add all the sautéed vegetables back into the pot with the tomato sauce. Mix gently to combine, cover, and simmer over low heat for about 30 to 40 minutes. This slow cooking melds the vegetables’ flavors beautifully and develops that melt-in-your-mouth ratatouille texture rooted in tradition.

Step 5: Finish with Fresh Basil

Just before serving, stir in the thinly sliced fresh basil. This fresh, herbal burst brightens the dish and introduces a lovely aroma that perfectly complements the cooked vegetables. Taste and adjust seasoning with salt and pepper as needed.

How to Serve Traditional French Ratatouille Recipe

A white pot filled with cooked chopped vegetables including red and yellow bell peppers, tomatoes, and bits of onion all mixed together. The vegetables have a soft texture with some light browning on the edges. The pot sits on a small wooden square board, placed on a white marbled surface. The colors in the pot mainly are warm reds, oranges, and yellows, creating a vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh basil or a few basil leaves on top adds a vibrant pop of green and an inviting aroma. You can also drizzle a little extra virgin olive oil over the finished dish to enhance the richness and create a glossy finish that looks as good as it tastes.

Side Dishes

This Traditional French Ratatouille Recipe is incredibly versatile. Serve it alongside crusty French bread for dipping, over creamy polenta for a comforting meal, or paired with roasted meats or grilled fish for a complete, balanced plate that highlights the flavors of Provence.

Creative Ways to Present

Take this classic to the next level by layering thin slices of zucchini, eggplant, and tomato in a beautiful spiral pattern in a baking dish, then spooning the sauce on the side or underneath. You can also use it as a filling for savory crepes or as a colorful topping for bruschetta—there’s truly no wrong way to enjoy ratatouille.

Make Ahead and Storage

Storing Leftovers

Leftover ratatouille keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors only deepen over time, making it even better the next day. Just be sure to cool it completely before refrigerating.

Freezing

You can freeze ratatouille for up to 3 months. Portion it into freezer-safe containers or bags with as much air removed as possible to preserve freshness. When you’re ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over medium-low heat to avoid breaking down the vegetables further. Stir occasionally until heated through, or warm in the microwave with a cover to retain moisture. Adding a splash of water or broth can revive the silky texture if needed.

FAQs

What makes this a Traditional French Ratatouille Recipe?

This recipe follows the authentic Provençal method using fresh, seasonal vegetables cooked slowly to develop rich, deep flavors—hallmarks of traditional French ratatouille that highlight patience and simplicity in cooking.

Can I use other vegetables besides those listed?

While the classic version sticks to specific veggies like eggplant, zucchini, and bell peppers, you can experiment with additions like mushrooms or green beans, but keep in mind the traditional balance of textures and flavors.

Should I peel the eggplant or zucchini?

For this recipe, leaving the skins on lends extra color and nutrition, and they soften nicely during cooking. Just be sure to salt the eggplant well to remove any bitterness.

Is this recipe suitable for vegans?

Absolutely! This dish is naturally vegan and gluten-free, relying entirely on vegetables and herbs for its rich, satisfying flavor.

Can ratatouille be served cold or at room temperature?

Yes! Ratatouille tastes fantastic warm, at room temperature, or even chilled, making it a flexible dish for all seasons and occasions.

Final Thoughts

This Traditional French Ratatouille Recipe is more than just a vegetable stew—it’s a celebration of fresh ingredients, time-honored technique, and French culinary love. Once you give this recipe a try, you’ll understand why it has endured as a beloved dish around the world. So grab your freshest veggies and take a little trip to Provence from your very own kitchen!

Traditional French Ratatouille Recipe

Ingredients You’ll Need