This stovetop ratatouille recipe can be made with a variety of vegetables depending on what you have in your fridge. Plus, this healthy dinner is surprisingly simple to make!

Stovetop Ratatouille Recipe
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Why I Love This Recipe

This ratatouille recipe contains a bunch of my favorite flavors and it’s full of vegetables. Plus, this recipe is not an exact science, and you can swap in whatever you have. A pinch of this… a little bit of that… this is my kind of recipe. It’s a great way to use up seasonal veggies like eggplant and summer squash!

Tips for the Perfect Ratatouille

  • Try to cut your zucchini, squash, and eggplant into uniformly sized pieces. This ensures all the vegetables cook at the same rate.
  • If you don’t have a large Dutch oven, you can use a large pot or cast iron skillet.
  • Peel the eggplant. In a quick recipe like this, the skin doesn’t get enough time to break down and turns chewy. Peeling is the difference between creamy eggplant and leathery eggplant.
woman stirring a pot on the stove

Ratatouille Ingredients

  • Olive oil– A little olive oil helps soften the onion and garlic and mellow the sharp flavors.
  • Onion– I used a white onion, but you can use a white or yellow onion.
  • Garlic– Fresh garlic adds a deeper flavor.
  • Italian Seasoning– This blend is an easy way to add lots of flavor.
  • Tomatoes– I used canned crushed tomatoes. You can substitute diced, if necessary.
  • Yellow Squash– Sometimes called summer squash, this does not need to be peeled.
  • Zucchini– This tender summer squash is a must have for this recipe. Similar to yellow squash, there’s no need to peel it.
  • Eggplant– Eggplant, which may also be called aubergine, is the third essential vegetable for ratatouille.
  • Red bell pepper– Adds a little sweetness and color to balance the tomatoes.
  • Tomato paste– Just a tablespoon, but it gives the sauce a deeper, richer tomato flavor.
  • Fresh basil– Torn and stirred in at the end for a fresh, summery finish.
  • Red pepper flakes– I like adding a pinch of red pepper flakes for subtle heat.
ratatouille-cast-iron-skillet

How to Pick the Right Ingredients

A recipe is only as good as the ingredients, and since this recipe is pretty simple, you want to use the best produce possible! Here are a few tips for picking out perfect ingredients.

  • Use a high-quality brand of tomatoes. I like Muir Glen.
  • When it comes to picking out an eggplant, look for one that is smaller in size with firm skin that doesn’t have any significant blemishes. I normally peel the eggplant but you can leave it on if you like.
  • When choosing zucchini and yellow squash, look for smaller squash which will have fewer seeds and be less watery than larger squash.
one pan rataoullie

Ratatouille Side Dish Ideas

Try adding a dollop of ricotta or fresh burrata cheese to this dish. It adds a rich, creamy flavor that helps make this dish a more filling dinner. You can also serve it with crusty bread, focaccia, or dinner rolls.

  • This 5 ingredient olive oil bread is made with just a few simple ingredients (no yeast required!), so you can whip it up in only a few minutes.
  • A spicy kale salad goes perfectly with this ratatouille, and it’s perfect if you want to keep this meal light!
  • You could also
  • This 5 minute whipped ricotta is a delicious appetizer, and it’s great served alongside a bowl of ratatouille!

Frequently Asked Questions

Can ratatouille be made ahead of time? Yes, and honestly it’s better the next day once the flavors have had time to combine. Make it up to 2 days ahead and reheat it on the stove over low heat.

How long does ratatouille last? Leftovers keep in an airtight container in the fridge for 4 to 5 days. It also freezes well for up to 3 months. Thaw it overnight in the fridge, then warm it up on the stove.

Can ratatouille be served cold? Absolutely. It’s great warm, at room temperature, or straight from the fridge. Cold ratatouille spooned over crusty bread is one of my favorite summer lunches.

Can ratatouille be made without eggplant? Sure. Swap in an extra zucchini or yellow squash, or add a second bell pepper. It won’t be traditional, but it’ll still be delicious.

Can ratatouille be a main dish? Yes. Serve it over polenta, pasta, or rice, or top it with a fried egg or a scoop of ricotta to make it more filling. It also works as a side next to grilled halloumi or crusty bread.

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Stovetop Ratatouille Recipe

One Pan Ratatouille Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 19 reviews
  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 8 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan
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Description

This one pan Ratatouille recipe can be made with a variety of vegetables depending on what you have in your fridge. It’s vegan, gluten free, and easy to make!

Ingredients

Units Scale
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 pound eggplant, peeled and cut into 1-inch pieces
  • 1 medium zucchini (about 6 ounces), cut into 1-inch pieces
  • 1 medium yellow squash (about 6 ounces), cut into 1-inch pieces
  • 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
  • 1 large yellow onion, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 cup fresh basil leaves, torn

Instructions

  1. Heat the olive oil in a large Dutch oven or large sauté pan over medium-high heat.

  2. Add the eggplant, zucchini, yellow squash, bell pepper, onion, salt, and red pepper flakes. Cover and cook, stirring every few minutes, until the vegetables are softened and collapsed, about 15 minutes.

  3. Push the vegetables to the sides of the pan. Add the garlic, tomato paste and Italian seasoning and cook, stirring, until fragrant and slightly darkened, about 1 minute. Stir into the vegetables.

  4. Stir in the crushed tomatoes and cook uncovered, stirring occasionally, until the mixture has thickened and the vegetables are completely tender, 7 to 8 minutes

  5. Taste and add more salt if it needs it. Sprinkle with basil and drizzle with additional olive oil, if desired, and serve.

Notes

  • Try to cut your zucchini, squash, and eggplant into uniformly sized pieces. This will ensure that all the vegetables cook at the same rate.