Bon Appétit|Published: June 24, 2026|By Rebecca Firkser
No matter your thoughts on a Pixar movie starring Remy the rat chef, ratatouille deserves a spot in your summer cooking rotation. The Provençal classic transforms eggplant, zucchini, tomatoes, peppers, and herbs into a silky vegetable stew that’s greater than the sum of its parts. This version keeps things simple: one pot, all on the stovetop, results in a rich, savory vegetarian dinner that’s ready in about an hour.
But the best thing about ratatouille? You can serve it warm, at room temperature, or cold from the fridge. Spoon it over toasted bread, pair it with grilled chicken, sausage, or fish, or top it with a jammy egg. Whether you’re working through a farmers market haul or trying to use up a garden surplus, it’s one of the most delicious ways to make summer produce the main event.
Tips for making ratatouille
What vegetables are classically used in ratatouille?
Ratatouille is a Provençal vegetable stew traditionally made with eggplant, zucchini, tomatoes, sweet peppers, onions, garlic, and herbs. The exact combination varies from cook to cook across southern France, but summer vegetables form the foundation of the dish. More of our favorite French recipes, right this way →
Is ratatouille served hot or cold?
That’s up to you! Ratatouille can be served warm, at room temperature, or chilled. Many cooks find that the flavors improve after a few hours of resting, making it an excellent make-ahead dish.
What should I serve with ratatouille?
Crusty bread is a classic pairing for ratatouille, perfect for soaking up the juices. Serve it as a vegetarian main or alongside grilled fish, chicken, sausage, eggs, or another simple protein.
Can I make ratatouille without wine?
Yes. To replace the brightness the wine adds, use an additional 2 Tbsp. vinegar.
Can I freeze ratatouille?
Yes. Let ratatouille cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or enjoy at room temperature. The vegetables will soften slightly after freezing, but the flavor will still be excellent. More freezer meals over here →
Recipe information
Total Time
1 hour
Yield
4 servings
Total Time
1 hour
Yield
4 servings
Ingredients
1
3
6
2
2
1
4
6
12
1
1
¼
1
Need to make a substitution?
Preparation
Step 1
Place 1 lb. eggplant (about 1 globe or 2 Italian), cut into ½" pieces in a colander, sprinkle with 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and toss to coat. Let sit at least 20 minutes and up to 1 hour. Pat dry with a kitchen towel, squeezing out excess water.
Step 2
Heat 3 Tbsp. extra-virgin olive oil in a large high-sided skillet or medium Dutch oven over medium-high. Add half of eggplant and cook, stirring often, until softened and golden brown, 5–7 minutes. Transfer to a plate. Repeat process with another 3 Tbsp. extra-virgin olive oil and remaining eggplant.
Step 3
Increase heat to high and combine 2 medium zucchini (12–15 oz.), quartered lengthwise, sliced crosswise ½" thick, 2 medium red onions, halved through root ends, thinly sliced, 1 medium red bell pepper, halved, ribs and seeds removed, cut into ½" pieces, 4 sprigs basil, 6 garlic cloves, smashed, 12 oz. cherry tomatoes, halved, 1 Tbsp. thyme leaves, 1½ tsp. Diamond Crystal or ¾ tsp. Morton salt, 1 tsp. freshly ground pepper, and remaining ¼ cup extra-virgin olive oil in same skillet and cook, stirring often, until vegetables are softened (volume will have reduced significantly), 10–12 minutes.
Step 4
Reduce heat to medium-high. Return eggplant to pan and pour in ¼ cup dry white wine and ½ cup water. Cook, stirring occasionally, until wine is absorbed and mixture is stewy, about 5 minutes. Remove pan from heat. Fish out basil and discard. Mix in 1 Tbsp. red wine vinegar or white wine vinegar; taste and season with more salt and pepper and add more vinegar if desired.
Step 5
Serve ratatouille warm or room temperature, topped with basil leaves.
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christine Keely
Do Ahead: Ratatouille can be made 3 days ahead. Store in an airtight container in the refrigerator and serve chilled, at room temperature, or gently reheated.
Step 1
Place 1 lb. eggplant (about 1 globe or 2 Italian), cut into ½" pieces in a colander, sprinkle with 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and toss to coat. Let sit at least 20 minutes and up to 1 hour. Pat dry with a kitchen towel, squeezing out excess water.
Step 2
Heat 3 Tbsp. extra-virgin olive oil in a large high-sided skillet or medium Dutch oven over medium-high. Add half of eggplant and cook, stirring often, until softened and golden brown, 5–7 minutes. Transfer to a plate. Repeat process with another 3 Tbsp. extra-virgin olive oil and remaining eggplant.
Step 3
Increase heat to high and combine 2 medium zucchini (12–15 oz.), quartered lengthwise, sliced crosswise ½" thick, 2 medium red onions, halved through root ends, thinly sliced, 1 medium red bell pepper, halved, ribs and seeds removed, cut into ½" pieces, 4 sprigs basil, 6 garlic cloves, smashed, 12 oz. cherry tomatoes, halved, 1 Tbsp. thyme leaves, 1½ tsp. Diamond Crystal or ¾ tsp. Morton salt, 1 tsp. freshly ground pepper, and remaining ¼ cup extra-virgin olive oil in same skillet and cook, stirring often, until vegetables are softened (volume will have reduced significantly), 10–12 minutes.
Step 4
Reduce heat to medium-high. Return eggplant to pan and pour in ¼ cup dry white wine and ½ cup water. Cook, stirring occasionally, until wine is absorbed and mixture is stewy, about 5 minutes. Remove pan from heat. Fish out basil and discard. Mix in 1 Tbsp. red wine vinegar or white wine vinegar; taste and season with more salt and pepper and add more vinegar if desired.
Step 5
Serve ratatouille warm or room temperature, topped with basil leaves.
Do Ahead: Ratatouille can be made 3 days ahead. Store in an airtight container in the refrigerator and serve chilled, at room temperature, or gently reheated.
