Simple Ratatouille Recipe (a French Classic)

This Simple Ratatouille Recipe is a classic French stew that is as delicious as it is versatile! Serve as a side dish with meat or fish, or as a main course with pasta!

Background

There’s one dish I’ve made more than any other from my blog, my Simple Ratatouille Recipe!

I developed it after buying a glut of cheap fresh vegetables at a local market. 

My kids were huge fans of the Ratatouille Disney Movie, so this became a firm family favourite.

Over the years, I’ve been making this recipe slightly differently from the original one I posted, so I’m updating it today (March 2025). 

I took new photos and used a cast-iron pan to make the ratatouille. 

I was a little timid with the heat, as you can easily overheat cast iron, so not as much moisture came out of the vegetables. 

Plus, I usually judge the water by eye and pour it into the base of the can of tomatoes to wash out the remaining tomato juice. 

However, I used what I’d previously written, which was 4 tbsp. Hence, the ratatouille looks less saucy than I usually make it. 

It also didn’t help that my peppers and courgettes were bigger than usual! 

So rest assured that when you follow the rewritten recipe instructions, your ratatouille will be more stew-like.

Why You Should Make Simple Ratatouille

• A French Classic that has stood the test of time.
• It’s low in carbohydrates, so it’s good for those needing a low-carb diet, such as people with type 2 diabetes or for weight loss.
• A way to get kids to eat more vegetables after watching Ratatouille, the movie.
• Great as a vegan/vegetarian side dish or main course (served with pasta and grated hard cheese).
• Quick and easy to make in one pan on the stovetop.
• Leftovers taste even better the next day!
• Nutritious and full of dietary fibre!
• Perfect for a seasonal glut of bell peppers, aubergines (eggplant), and courgettes (zucchini).

How to Make Simple Ratatouille

Ingredients

• Extra virgin olive oil – or olive oil if you have none.
• Brown onion, chopped – you could also use red onion.
• Garlic cloves – avoid Chinese ones.
• Red bell pepper
• Green pepper
• Orange or yellow pepper
• Aubergine (eggplant)
• Courgettes (zucchini)
• Chopped Italian tomatoes – good quality brands make the best rich sauce.
• Italian tomato puree – again, use a quality brand for the best flavour.
• Dried Herbes de Provence or Italian mixed herbs – or use fresh herbs.
• Water
• Sea salt and freshly ground pepper

Method

Full instructions are in the recipe card below.

1. Heat 2 tablespoons of olive oil in a large pan on low to medium heat to soften the onion and garlic.
2. Add another tablespoon of olive oil, the diced eggplant, bell peppers, and courgettes, then fry stirring continuously for 10 minutes.
3. Add the tinned Italian chopped tomatoes, tomato puree, mixed herbs, seasoning, and water.
4. Cover and simmer for about 15 minutes, stirring occasionally (until vegetables are cooked through).
5. Serve ratatouille garnished with Parmesan cheese shavings and basil leaves (optional) as a side dish or on a bed of spaghetti/pasta as a main course.

What do you serve Simple Ratatouille with?

Ratatouille is a traditional French side dish that is great with chicken, steak, fish etc. 

You can also serve it with rice, cauliflower rice, or any grain such as quinoa.

Our preferred way to eat it is with pasta (spaghetti or fusilli) with plenty of grated Parmesan or Cheddar cheese!

You can also serve it cold along with cold cuts of meat, salad, etc.

My kids used to enjoy leftovers in their lunch boxes at school.

Can you make Ratatouille in advance?

Yes, the flavour of Ratatouille improves with age, so making it the day before will make it even tastier.

Variations and Substitutions

• Use chopped fresh tomatoes instead of tinned Italian chopped tomatoes. Great if you have a glut of homegrown tomatoes.
• Add a little heat with some red pepper flakes.
• Switch things up by adding some finely grated orange zest.
• Instead of Parmesan cheese, we often serve this ratatouille with grated Cheddar cheese.

Storage

Refrigeration

Ratatouille can be kept in the fridge for 3 days. I store it in a glass bowl with a plate on top. 

Avoid storing in a metal bowl as it can taint the flavour.

Freezing

You can freeze ratatouille for up to 3 months. Thaw it overnight in the fridge or instantly in a microwave.

Reheating

Reheat ratatouille in a saucepan on the stovetop under a lid for several minutes or covered in a microwave (stirring halfway through).  

Reheat until it reaches a temperature of 75°C (165°F) on a digital food thermometer. 

More Vegetable Main Courses and Side Dishes

Here are some more vegetable-based mains and side dishes from me and other food bloggers:

• Warm Lentil, Cherry Tomato & Halloumi Salad
• Mediterranean Roasted Vegetables with Couscous
• Speedy Mediterranean Vegetable Couscous
• Vegetable Dhal Curry with Coriander and Mint Raitha
• Crispy Coated Roast Potatoes
• Pea Puree with Garlic
• Spring Greens with Lemon & Mustard Dressing

I’m sure you’ll love my Simple Ratatouille recipe! 

Don’t feel you need to adhere to the quantities of vegetables, you can adapt this recipe to what you have available. 

Pin my Simple Ratatouille recipe for later!

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

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Simple Ratatouille Recipe (a French Classic)

Simple Ratatouille is a classic French vegan stew that is great as a side dish or can be served with pasta as a main course.

Course Main, Side Dish

Cuisine French

Prep Time 12 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Author Camilla Hawkins

Equipment

• 1 Wooden chopping board
• 1 large pan
• 1 long wooden spoon
• 1 Measuring jug

Ingredients

• 3 tbsp extra virgin olive oil
• 1 large onion chopped
• 3 large garlic cloves crushed
• 1 medium red bell pepper deseeded and diced
• 1 medium green bell pepper deseeded and diced
• 1 medium yellow or orange bell pepper deseeded and diced
• 1 large aubergine diced
• 2 medium courgettes sliced into half-moon shapes
• 400 g / 14 oz can Italian chopped tomatoes
• 2 heaped tbsp Italian tomato puree
• 1 tsp Herbes de Provence/Italian mixed herbs
• 120 ml / 4 fl oz water
• Sea salt and freshly ground pepper

Garnish

• Parmesan cheese shavings optional
• Fresh basil leaves optional

Instructions

• Heat 2 tbsp of olive oil in a large pan on a low to medium heat and soften the onion and garlic for about 7-10 mins under a lid stirring occasionally.
• Add another tbsp of olive oil, the chopped peppers, aubergine (eggplant) and courgette (zucchini) and fry stirring continuously for about 10 minutes (longer for a more caramelised flavour).
• Add the tinned chopped tomatoes, tomato puree, mixed herbs, seasoning and water.
• Cover and simmer for about 15 minutes, stirring occasionally (until vegetables are cooked through).
• Serve ratatouille garnished with Parmesan cheese shavings and basil leaves (optional) as a side dish or on a bed of spaghetti/pasta.

Video

Notes

This dish improves with age and tastes even better a day or two later.
When adding the water I pour it into the empty chopped tomatoes can to rinse out the remaining juice.

Previously published 8/04/2012.