Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas - all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions.
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What's the Story Behind this Recipe?
Originally from the South of France, ratatouille is an amazingly versatile dish, both for the cook and as a meal. Traditionally made with a base of tomatoes, zucchini, onions, eggplant, garlic, and herbs, home chefs around the world add everything from potatoes to porcinis to the mix.
No one makes ratatouille like we do. In fact, it seems like E-V-E-R-Y-O-N-E puts their own flare on this simple summer vegetable medley. We make ours on a bed of pan-fried onions for extra sweetness and depth of flavor. Oh, my Gosh! You will not believe how much rich umami flavor those onions add!
Why this Recipe Works
Some cooks make ratatouille entirely in a pot on the stove, others roast it in the oven. You can even make it in a slow cooker or an Instant Pot! The whole idea is, once you have the basic ratatouille recipe down, feel free to make it your own.
And here's a little secret... (shhhhh....)
When it comes to making ratatouille, it really doesn't matter how you put it together.
It's true! Whether you choose to "fussy up" and camera-ready your ratatouille, or just throw everything in the dish and let the chips fall where they may, the fragrant flavors of all those fresh summer veggies and herbs will magically combine to create something your tastebuds will love.
What Goes into Ratatouille
Ratatouille is best when made with the freshest veggies possible.
Ingredient Notes & Substitutions
★ Japanese Eggplant is more tender than Italian eggplant (aubergines), and works better for this dish. However, if you cannot find Japanese eggplant, you can definitely use small Italian eggplants as a substitute. The important thing is to cut it in approximately the same size as the other veggies you will be using so everything cooks evenly.
★ Tomatoes: Use meaty sauce tomatoes, like romas. It is best to use whole slices of tomato.
★ Zucchini: (i.e., courgette) Use young, tender medium-sized zucchinis. (Avoid those garden monsters you forgot to pick yesterday!)
★ Onions: Use red or yellow onions. Avoid using sweet onions for this recipe.
Yellow and red onions have more of those pungent lachymators (i.e., stuff that makes you cry) than do sweet onions (e.g., WallaWallas, Vidalias, etc.), giving the impression that they are significantly less sweet.
The truth is that yellow and red onions actually have a far more complex flavor profile, and yield richer, more flavorful pan-fried onions.
How to Make this Recipe
Uniform Slices: Be sure to slice your vegetables uniformly to all be approximately the same size and thickness so that everything cooks evenly.
Preheat oven to 350°F | 180°C. Spray a deep-dish pie plate with cooking spray and set aside.
Heat a cast iron or heavy skillet over medium-high heat. When a water droplet sizzles on the surface, add 2 teaspoons of olive oil and swirl to coat skillet.
Carefully place whole onion slices on the skillet. Allow the onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side.
Allow onion slices to cool, and then separate onion rings from one another and set aside.
Make an herb mixture by combining the dried oregano, thyme, rosemary, salt, pepper, and chili powder in a small bowl. Set aside.
In a medium bowl, combine crushed or diced tomatoes, remaining 2 teaspoons of olive oil, vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture.
Pour the tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.)
Fussy Prep
Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.)
Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first.
OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting.
Sprinkle remaining dried herb mixture over the top of the prepared ratatouille.
Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!)
Garnish with fresh basil and freshly grated Parmesan or Romano.
Fast & Easy Prep
If you don't care if your ratatouille is picture perfect, just pour the crushed tomato mixture into a baking dish and top with pan-fried onions. Arrange the veggies evenly across the top, and bake as directed.
FAQs & Expert Tips
Marry the Flavors
Ratatouille and similar foods (i.e., spaghetti sauce, lasagna, and eggplant parm) almost always taste better "the next day," after flavors have had a chance to marry and mellow.
I'm sure that there is a scientific explanation for this phenomena, but whatever the reason, keep this in mind if you plan to serve this dish to company. We often make meals like this a day ahead of time, refrigerate overnight and reheat to serve.
Ratatouille can be enjoyed hot, cold, or somewhere in between.
Serving suggestions are just as flexible, too. Serve it just as is, or over rice, on toast, in pasta, on a sandwich, and with eggs are just a few ideas. (One of our favorite breakfasts is leftover ratatouille with poached eggs.) Enjoy!
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Ratatouille with Pan-Fried Onions
Equipment
- 1 cast iron pie dish or casserole dish
Ingredients
- 1 large red or yellow onion sliced ⅜" thick
- 4 teaspoons extra virgin olive oil divided
- 14 ounces crushed or diced tomatoes 1 can, drained
- ½ teaspoon apple cider vinegar
- 2 cloves minced garlic about 2 teaspoons
- 1 Tablespoon fresh basil chiffonade
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary or a small spring fresh, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- 1 pound zucchini medium-sized; sliced ¼" thick
- 1-2 Japanese eggplant sliced ¼" thick; or small globe aggplants
- 3-4 whole fresh Roma tomatoes sliced ¼" thick
Garnish:
- Fresh basil
- Finely grated Parmesan or Romano cheese optional
Instructions
- Uniform Slices: Be sure to slice your vegetables uniformly to all be approximately the same size and thickness so that everything cooks evenly.
- Preheat oven to 350°F | 180°C. Spray a deep-dish pie plate with cooking spray and set aside.
- Heat a cast iron or heavy skillet over medium-high heat. When a water droplet sizzles on the surface, add 2 teaspoons of olive oil and swirl to coat skillet.Carefully place whole onion slices on the skillet. Allow the onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side.Allow onion slices to cool, and then separate onion rings from one another and set aside.
- Make an herb mixture by combining the dried oregano, thyme, rosemary, salt, pepper, and chili powder in a small bowl. Set aside.
- In a medium bowl, combine crushed or diced tomatoes, remaining olive oil (2 teaspoons), vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture.
- Pour tomato mixture evenly into the bottom of a deep dish pie plate. (We use a cast iron pie dish.)
- Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.)
- Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first.
- OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting.
- Sprinkle remaining dried herb mixture over the top of the prepared ratatouille.
- Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!)
- Garnish with fresh basil and freshly grated Parmesan or Romano.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Joan Cajic says
This is so beautiful and the colours are amazing, Pinning this for reference.
Jenni LeBaron says
This dish looks absolutely gorgeous! I bet it's super tasty as well!
Sharon says
What a delicious dish just in time for Summer. This would be so great with any grilled meat.
Marlynn | UrbanBlissLife says
Your ratatouille looks beautiful! What a great way to use summer garden veggies.
Renée ♥ says
Thank, Marlynn ? The early veggies at Farmers Markets are starting to come on, and it make me so happy!
Elaine @ Dishes Delish says
This ratatouille looks so unique and delicious! We used to have ours just mixed all together but I love the presentation of your recipe and want to try it asap!!
Renée ♥ says
Thanks, Elaine!
Stephanie@ApplesforCJ says
This looks so colorful and absolutely delicious. I actually have some zucchini that I need to use so now I know what I'm making..Yum!
Dannii says
This is one of my favourite summer time dishes. Perfect with a big pan of spaghetti.
Alyssa says
Wow - it's as beautiful as it is delicious!
Lisa | Garlic & Zest says
Your ratatouille looks nothing like the kind my Mom used to can in mass quantities every summer. I think if it had, I'd have liked it! This looks delish!
Renée ♥ says
Haha! Thanks, Lisa. Everyone seems to do it a little differently, for sure!