Learn how to make eggplant ratatouille, a classic French stew made from zucchini, eggplant, tomatoes, and aromatics. Simple ingredients result in a rich veggie sauce that pairs perfectly with pasta!
If you’ve never had it before, ratatouille is a French Provençal dish made of stewed vegetables. The ingredients are very simple, and you can customize it with your favorite veggies! This particular recipe uses eggplant, zucchini, and tomatoes as the main vegetables, with garlic and onions for flavoring.
The cooking process is pretty straightforward. There is a little bit of labor involved in cooking the vegetables evenly before simmering them, but overall, the recipe is very simple and easy to make happen.
Ingredients – What You Need
Below is the full list of ingredients (besides oil, salt, and pepper) needed to make this recipe!
Tomatoes: To make the stew a little saucy, I recommend using Roma, plum, or large garden tomatoes.
Eggplant (aubergine): This purple vegetable has a very “meaty” texture when cooked. Leave the skin on for more texture!
Zucchini (courgette): you use a yellow or green zucchini.
Yellow onion: to add flavor to the stew!
Garlic: I use both fresh garlic cloves and powder to layer lots of flavor.
Basil: a touch of fresh basil for flavor at the end! I don’t recommend using dried basil.
Pasta noodles: use whatever noodles you like! I used rigatoni.
Step by Step Photos and Recipe Instructions
Note: You will need to saute the vegetables in batches for each vegetable to cook evenly when everything simmers.
(Step 1-2) Saute cubed eggplant in oil in a large pot with a pinch of salt until soft (about 5-7 minutes).
Then, transfer the cooked eggplant into a bowl.
(Step 3-4) in the same pot as the eggplant, add a little more oil, and saute zucchini with a pinch of salt until soft (about 5 minutes).
Remove the cooked zucchini from the pot and add to the same bowl as the eggplant.
(Step 5) using the same pot as the zucchini, add onions and garlic and saute for 3 minutes.
(Step 6) Then add diced tomatoes and cook for about 10 minutes.
Add the zucchini and eggplant, garlic powder, and a generous pinch of salt when tomatoes have cooked down a little.
Let the vegetables cook on a LOW to a MEDIUM simmer for about 30-40 minutes until the stew thickens, stirring often.
When the stew is finished, taste, and adjust with additional salt & black pepper. Stir in chopped fresh basil and serve with pasta noodles!
Variations to Try
Add different vegetables or herbs – Additional vegetables that are common in ratatouille that you can add are fennel, red bell pepper, and red onion (instead of yellow). For herbs, you can also add thyme and a bay leaf!
Frequently Asked Questions
How long does it keep? It should be kept for about 4-5 days refrigerated.
Can I freeze it? The sauce, yes. Let it cool to room temperature, then store in a freezer-friendly bag, laid flat, or in an airtight container. Freeze for 1-2 months.
What to Serve it with
Pasta – Since I love the blend of vegetables in this ratatouille with pasta, I thought serving this stew over Italian noodles would be perfect. And my goodness, is it delicious! It’s vibrant and tastes similar to homemade tomato sauce but with bright summer vegetables.
Chicken –This ratatouille would go beautifully with your favorite chicken recipe, whether our grilled chicken thighs, lemon rosemary chicken and potatoes, or herb roast chicken!
More Recipes Like This
Lentil Bolognese with Papardelle Pasta
Roasted Bruschetta Pasta
Roasted Eggplant Pasta
Roasted Eggplant and Zucchini Lasagna
Eggplant Ratatouille
Ingredients
- 1 medium eggplant, cut into cubes
- 1-2 zucchinis, cut into cubes
- 1.5 lbs roma or plum tomatoes, diced or 4 large garden tomatoes (stems removed)
- 1 yellow onion, diced
- 3-4 garlic cloves, minced
- 1/2 teaspoon garlic powder
- 1-2 Tablespoons fresh basil, chopped
- salt & black pepper to taste
Instructions
- Saute eggplant: in a large pot, cook diced eggplant in 1-2 teaspoons of oil with a generous pinch of salt (about 5-7 minutes). After cooking the eggplant, transfer it to another bowl.
- Saute zucchini: in the same pot, add the cubed zucchini with an additional 1-2 teaspoons of oil with a pinch of salt. Cook for 5 minutes. Then remove zucchini and add to the same bowl of cooked eggplant.
- Cook onions & tomatoes: Then in the same pot, add 1 teaspoon of oil and saute onions and garlic with a pinch of salt until soft (about 3-5 minutes). Add diced tomatoes in with onions and garlic and simmer for 10-15 minutes uncovered, stirring often.
- Simmer: after tomatoes have begun to cook down, add cooked zucchini and eggplant to the pot with tomatoes. Add a pinch of salt and 1/2 teaspoon of garlic powder. Let the stew simmer for 20-30 minutes or until the tomatoes have thickened the stew.
- Season: when the ratatouille is finished, stir in chopped basil and season with salt & pepper to taste before serving.
- If serving with pasta: cook the pasta until al dente, then transfer it to the pot with the ratatouille, adding a little bit of pasta water to help add moisture to the pasta and ratatouille. Toss and serve, along with a generous dusting of Parmigiano Reggiano if desired!
I would request if your recipes had videos it would be easier for me to cook accordingly. I tried making eggplant ratatouille it didn’t come as i wanted it to be.
Hi Mervine, I’m sorry to hear that. I actually started a YouTube channel this year to help walk people through the recipes, but I hadn’t gotten to this one yet. I’m sorry it didn’t work out! I try to be as descriptive as I can in the written instructions.
This recipe is a must!!! Ever time I prepare it, it’s a one meal option; no leftovers. I grow all of the veggies in my garden, so the fresh grown vegetables make this dish dance in your mouth! It’s perfect, thank you for sharing!
Thank you so much!! It really is one of my favorites to make with end of summer vegetables. So, I’m always happy to hear when others enjoy it too:) Thank you, Gigi!
Hi Linda, I’m so sorry to hear you didn’t enjoy this ratatouille. It shouldn’t lack flavor at all especially. I try to always guide readers to season at the end with salt and pepper until the flavor is just right, and all the fresh herbs add great flavor. So sorry!
Just made a triple batch of this. I’ll use 2 batches over pasta and will save 1 batch to serve over grilled Walleye fish on Sunday. I love using fresh ingredients from the garden this time of year. The house smells sooooo good!
I’m so happy to hear that, Helga! And you’re so right, the aroma from the ratatouille fills the whole house. I hope you enjoyed it!
Portabella mushrooms added and yellow, red and orange peppers .
Love that idea! Thanks for sharing, Sharon 🙂
This recipe has become a staple in our house. It is so delicious! I love ricotta salata for it instead of parm. Not because of my last name but because i like the salty kick it gives it. Next time I’m adding some mushrooms.
Yvette, I’m so happy to hear this recipe is now a staple for you and your family! That means so much. 🙂 Thank you for sharing!
I’ve recently made two of your recipes.
Eggplant Parmesan &
Eggplant Ratatouille Pasta
Both recipes were a tremendous success, and I shared your site on my Facebook page because of it.
Your recipes are easy to understand, simple to prepare, and the the ingredients are authentic to the dish (with a fresh vibe) but not over the top nuts.
It’s the first (and second) time I’ve ever liked eggplant. And I’ve got to like eggplant. We’ve got Eggplant popping up in the garden like crazy.
Lol.
Pam, your words mean so so much! Especially because I love eggplant and want others to enjoy it too haha! 🙂 I am so grateful the instructions and recipes are to your liking. Comments like this truly mean the world! Thank you thank you!
Excellent recipe! Thank you.
Thanks so much, Martin! So glad to hear you liked it!
Made it! It was a winner! Prep quick and easy. Delicious dish . . .sure to become a favorite in our house!
yay! Thanks so much, Wendy. Love hearing that 🙂