Ratatouille is a traditional French side dish, consisting of zucchini, yellow squash, zucchini, bell peppers, eggplant, onions and tomatoes. When prepared correctly, it can be the star of the menu!

It’s interesting… in America, you are generally offered a side of “steamed veggies” consisting of broccoli and carrots, however in southern France, ratatouille is the equivalent, only much more healthy and tasty! Make some tonight!

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Savory squash, peppers, onions and eggplant make ratatouille a favorite side dish in France. Make it yours tonight!

Course: Side Dish
Cuisine: Mediterranean
Servings: 4 sides
Author: SmartyPantsKitchen
  • 1 large eggplant
  • 2 cups onion chopped
  • 2 cups green bell pepper chopped
  • 2 cups yellow squash chopped
  • 2 cups zucchini chopped
  • 2 28-oz.cans San Marzano diced tomatoes drain, but retain liquid (if you can't find diced San Marzanos, pulse whole tomatoes in food processor; drain and retain liquid
  • 1/2 cup high quality olive oil
  • 1 tablespoon garlic chopped
  • 2 tablespoons dried Italian herbs
  1. In a Dutch oven on medium heat, add oil, onions, drained tomatoes, bell peppers and zucchini. Cook until onions are transluscent

  2. Add yellow squash, eggplant; allow to simmer for about 10 minutes; if mixture gets thick, add juice from strained tomatoes

  3. Reduce heat to medium; add garlic and dried herbs; let flavors marry for about 8-10 minutes; salt and pepper to taste, then serve

Recipe Notes
  • There are two methods to prepare this dish: 1) all together and 2) in separate pans
  • The rationale between the two methods is as follows:
    • Method 1: the zucchini and bell peppers takes longer to cook than the other vegetables, due to their thick skin,  so you want to get them in the skillet first. It's okay to have the onions in the pan with the zucchini; eggplant and yellow squash have a softer skin and will cook faster. So, if you prepare using method 1: place onions, bell pepper and zucchini in the pan first and let cook; then add eggplant and yellow squash; then garlic and dried seasonings
    • Method 2, in separate pans, combine the soft-skinned vegetables in one (onion, yellow squash, eggplant) and the tougher skinned vegetables (zucchini, bell pepper) in another; bring them together in a big skillet, add tomatoes, garlic, seasonings and allow to simmer till done


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