Easy Ratatouille
Simmer eggplant, zucchini, bell pepper, and tomatoes into easy ratatouille, a cozy French-inspired vegetable dinner made in one pot with simple ingredients.
- Prep time
- 20 min
- Cook time
- 40 min
- Total time
- 1 hr 10 min
- Servings
- 4
Ratatouille makes a comfortable meal from summer vegetables. This simplified stovetop version cooks everything in one pot instead of browning each vegetable separately. The result is a soft, saucy mixture that suits bread, rice, or beans. Keep the pieces similar in size and cook until the eggplant is fully tender. A brief rest makes the vegetables easier to spoon into four dinner bowls.
Easy Ratatouille
Serves 4 · Prep 20 min · Cook 40 min · Rest 10 min · Total 1 hr 10 min
Ingredients
Step-by-step instructions
- Heat oil in a heavy pot over medium heat. Cook onion and pepper for 7 minutes, stirring.
- Add eggplant and cook for 5 minutes. Add zucchini and garlic and cook for 2 more minutes.
- Stir in tomatoes, thyme, salt, and black pepper. Bring to a gentle simmer, then cover.
- Cook over medium-low heat for 20 minutes, stirring every 5 minutes, until the eggplant is soft.
- Uncover and simmer for 6 minutes to thicken. Fold in basil and rest off heat for 10 minutes.
- Serve in four bowls. Chill make-ahead portions promptly and reheat to 165°F (74°C).
A few kitchen notes
- Leave eggplant skin on to support the cubes.
- Lower heat if the pot begins sticking.
Ingredient substitutions
- Replace red bell pepper with yellow bell pepper.
Storage & reheating
Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 4 days. Freeze for 3 months; reheat to 165°F (74°C).
What to serve with it
Serve with crusty bread and white beans.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Easy Ratatouille ahead?
Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 4 days. Freeze for 3 months; reheat to 165°F (74°C).
What if I can’t find an ingredient?
Replace red bell pepper with yellow bell pepper.
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