How To Make Ratatouille

  • 01 of 10

    Start with Fresh Eggplant, Tomatoes and Other Vegetables

    Summer Harvest
    David Kiang Photography/Photodisc/Getty Images

    Start with Fresh Eggplant, Tomatoes and Other Vegetables

    Ratatouille is a delicious, rustic French vegetable stew made from eggplant, tomatoes, and zucchini. It matches well with beef, lamb, poultry — even fish. It also makes a hearty meal served over rice or couscous.

    In addition to the eggplant, tomatoes, and zucchini, this ratatouille recipe features yellow squash, red and yellow bell peppers, red onions and garlic.

    Continue to 2 of 10 below.
  • 02 of 10

    Cut All the Vegetables into Large Dice

    Cut All the Vegetables into Large Dice
    Cut All the Vegetables into Large Dice. Photo © Danilo Alfaro

    Cut All the Vegetables into Large Dice

    Large dice is a cube approximately ¾ inches on each side. You can review this guide to basic knife cuts if you like. But since ratatouille is a rustic dish, the cuts really don't have to be too precise.

    You may want to check out these tutorials on how to chop an onion and how to core and seed a bell pepper.

    Continue to 3 of 10 below.
  • 03 of 10

    Cook Onions and Garlic Over Medium-Low Heat

    Sauté Onions and Garlic Over Medium Heat
    Sauté Onions and Garlic Over Medium Heat. Photo © Danilo Alfaro

    Sauté Onions and Garlic Over Medium-Low Heat

    You're going to want to cook the onions until they begin to turn slightly translucent, which should take 3 to 4 minutes.

    Continue to 4 of 10 below.
  • 04 of 10

    Add the Zucchini and Yellow Squash

    Add the Zucchini and Yellow Squash
    Add the Zucchini and Yellow Squash. Photo © Danilo Alfaro

    Add the Zucchini and Yellow Squash

    These vegetables take slightly longer to cook, so we'll add them next and cook them for another 3 to 4 minutes or so.

    Continue to 5 of 10 below.
  • 05 of 10

    Add the Diced Eggplant

    Add the Diced Eggplant
    Add the Diced Eggplant. Photo © Danilo Alfaro

    Add the Diced Eggplant

    Eggplant is the key ingredient in ratatouille. And even though we're preparing in the rustic style, it's still nice to peel the eggplant. The skin can be kind of tough. Cook for 4 to 5 minutes.

    Continue to 6 of 10 below.
  • 06 of 10

    Add the Red and Yellow Bell Peppers

    Add the Red and Yellow Bell Peppers
    Add the Red and Yellow Bell Peppers. Photo © Danilo Alfaro

    Add the Red and Yellow Bell Peppers

    Red and yellow bell peppers add color and sweetness to the ratatouille. We'll cook them for about 3 to 4 minutes.

    Continue to 7 of 10 below.
  • 07 of 10

    Add the Diced Tomatoes

    Add the Diced Tomatoes
    Add the Diced Tomatoes. Photo © Danilo Alfaro

    Add the Diced Tomatoes

    Besides adding more color, tomatoes provide a lot of moisture to the ratatouille, as well as some mild acidity.

    Continue to 8 of 10 below.
  • 08 of 10

    Add Vegetable Stock or Other Liquid

    Add Vegetable Stock or Other Liquid
    Add Vegetable Stock or Other Liquid. Photo © Danilo Alfaro

    Add Vegetable Stock or Other Liquid

    Tomatoes have a lot of moisture in them, but they also have a lot of seeds. So when I slice my tomatoes in preparation for dicing them, I like to squeeze the juice and seeds into a small bowl. Then, I'll strain out the seeds and return the tomato water to the ratatouille.

    Here is where you'd also add vegetable stock or even chicken stock. Not too much, though. A few tablespoons or up to about ¼ cup should do the trick.

    Cover and simmer for 10 to 15 minutes.

    Continue to 9 of 10 below.
  • 09 of 10

    Add Herbs and Seasonings and Finish Cooking

    Add Herbs and Seasonings and Finish Cooking
    Add Herbs and Seasonings and Finish Cooking. Photo © Danilo Alfaro

    Add Herbs and Seasonings and Finish Cooking

    A bit of fresh or even dried oregano, basil or thyme is a nice addition. And don't forget to season with Kosher salt. Cook for another minute to let the seasonings and other flavors come together, then remove from heat and serve.

    Continue to 10 of 10 below.
  • 10 of 10

    The Finished Ratatouille

    The Finished Ratatouille
    The Finished Ratatouille. Photo © Danilo Alfaro

    The Finished Ratatouille

    Serve as an accompaniment with lamb, beef or poultry, or on its own over rice or couscous.