Ratatouille
Updated Jan 31, 2026
Ratatouille recipe made with thinly sliced eggplant, zucchini, squash, and bell pepper baked in a tomato and herb base. Inspired by the movie Ratatouille!
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Try my eggplant ratatouille recipe!
My kids love the movie Ratatouille, so of course, I just had to try to recreate the iconic recipe that turned Anton Ego from a bitter food critic to a joyful foodie. Ratatouille has become a family favorite in our house, especially since the kids get such a kick out of seeing the same dish that Remy made right on our dinner table.
Making ratatouille might seem intimidating, but it’s actually pretty straightforward and fun. You get to layer eggplant, zucchini, and bell peppers in a colorful spiral pattern, and the end result looks so impressive. The key is slicing the vegetables thinly and evenly so they cook at the same time (no one likes hard eggplant!). Topped with fresh thyme, a hint of red wine vinegar, and a sprinkle of Parmesan cheese, this ratatouille recipe is a great way to enjoy a mix of fresh vegetables. Plus, it’s an awesome way to get the kids excited about eating their veggies!
Happy Cooking!
– Yumna
Ratatouille Ingredients
- Eggplant: Choose one that’s firm, but not too hard, and doesn’t have any wrinkles or soft spots. I recommend buying small and medium eggplants because they’re less bitter than larger ones. Here’s how to thinly slice an eggplant.
- Zucchini and yellow squash: Look for zucchini and squash that are vibrant in color. Look for smaller ones, because larger ones tend to have more water and less flavor. Here’s how to thinly slice zucchini and squash.
- Red bell pepper: You can also use orange or yellow. I don’t recommend green, because they taste more bitter. Read my tips on how to thinly slice a bell pepper.
- For the tomato sauce base: Combine diced canned tomatoes (fire-roasted or regular), onion (yellow or white is fine), minced garlic, thyme, salt, pepper, and crushed red pepper. I chop the onion so it “melts” into the tomatoes. If you don’t have fresh thyme, fresh basil or rosemary works, too. Add a tablespoon of tomato paste to the baking dish with the diced tomatoes for a richer flavor.
- Before baking: Drizzle the vegetables with olive oil, then season them with oregano, salt, and pepper.
- For serving: I like to add a drizzle of red wine vinegar and a generous sprinkle of Parmesan cheese. Sometimes I use apple cider vinegar, balsamic vinegar, or a balsamic glaze instead of red wine vinegar. And if Parmesan isn’t your thing, try using feta or goat cheese. I’ve done this a few times, and it’s so good! You can also use nutritional yeast if you’re keeping the ratatouille vegan.
How to Make Ratatouille
Ratatouille Recipe
Video
Ingredients
- 1 onion chopped
- 4 garlic cloves minced
- 1 (15-ounce) can fire roasted diced tomatoes
- 2 tablespoons fresh thyme
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- ¼ teaspoon crushed red pepper or to taste
- 1 small eggplant trimmed and very thinly sliced
- 1 zucchini trimmed and very thinly sliced
- 1 red bell pepper cored and very thinly sliced
- 1 yellow squash trimmed and very thinly sliced
- ½ teaspoon oregano
- 1 tablespoon red wine vinegar
- 2 tablespoons Parmesan cheese for serving
Instructions
- Preheat the oven to 375°F.
- Place the onions, garlic, diced canned tomatoes, thyme, ¼ teaspoon salt, ¼ teaspoon pepper, and crushed red pepper in a 10-inch oval oven-safe baking dish and stir to combine.
- Arrange alternating slices of eggplant, zucchini, yellow squash, and red bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display colors.
- Drizzle the vegetables with olive oil, then season with oregano and the remaining salt and pepper.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Uncover and cook for 15 more minutes or until the vegetables are tender.
- Drizzle with the red wine vinegar and add the Parmesan cheese on top, if desired.
Notes
- My Top Tip: Slice the vegetables evenly. This helps them cook at the same rate and makes your dish look super pretty. I use a mandoline for those perfectly thin slices, but a sharp knife works well, too.
- Storage: Store any leftovers in an airtight container. They will last about 3–4 days in the fridge. Reheat in the oven at 350°F until warmed through, about 15–20 minutes. You can also microwave individual portions for a quicker option, but the oven method helps maintain the best texture.
- Freezing: Place the ratatouille in a freezer-safe container. It’ll last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350ºF until warmed through.
1 onion, chopped
4 garlic cloves, minced
1 teaspoon sea salt
1 zucchini, chopped
1 Italian eggplant, chopped
1 red bell pepper, chopped
1 15-ounce canned diced tomatoes
1 tablespoon red wine vinegar
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
2 tablespoons Parmesan cheese (optional)
Instructions
In a medium pot over medium heat, heat the olive oil, add the onions, and cook until the onions are soft and translucent, about 5 minutes.
Add the garlic, eggplant, zucchini, and bell pepper. Season with salt, pepper, and crushed red pepper and cook, stirring occasionally, for 5–8 minutes.
To the pot of vegetables, add the diced tomatoes, red wine vinegar, and ½ cup of water. Reduce the heat to low and cook covered for 7–9 minutes until all the flavors combine well. Remove from heat and stir in Parmesan cheese, if desired.
Serve with bread or fritters.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t overcook the vegetables. They should be soft and cooked through, but if you overdo it, they’ll get mushy, and your ratatouille will be soupy.
- Don’t skip the red wine vinegar. Adding the splash of acid at the end really livens up the recipe.
Serving Ideas
- Chicken: Air Fryer Whole Chicken, Grilled Chicken Thighs, Yogurt Marinated Chicken
- Lamb: Lamb Chops, Grilled Lamb Kabobs, Roasted Leg of Lamb
- Fritters: Chickpea Fritters, Broccoli Fritters, Cauliflower Fritters
FAQs
Aim for slices that are about ⅛ inch thick. This ensures they cook evenly and look great when layered. A mandoline slicer can help achieve consistent thickness, but a sharp knife works too if you’re careful.
Make sure you cover the dish with foil for the first 45 minutes of baking. This helps cook the veggies through without burning the top. Then, uncover it for the last 15 minutes to get a nice, caramelized finish and let some of the water evaporate.
Comments
How much olive oil should I add?
Just a drizzle on the vegetables one they’re arranged! Enjoy!
I don’t have to sweat the eggplant first? Do I need to sautรฉ the onions slightly, then add the tomato sauce and simmer before transferring to a casserole dish to stack the veggies? Thanks
Nope, no need to sweat the eggplant. And as long as you chop the onion finely, it cooks really well in the tomato sauce and gives fantastic flavor. You don’t have to sautรฉ anything, just prepare as the instructions suggest and pop it into the oven!
Hi! Maybe Iโm just not seeing it, but when is the thyme added? Thanks!
Oops, it goes in with the onions and diced tomatoes. I just updated the instructions to correct this!
Sorry, this is just a novice’s question. I see reference to egglant in the directions but don’t see eggplant in the list of ingredients. So in terms of amount: it looks, from the picture of the cut ingredients, like there should be perhaps a little ore eggplant than zucchini–is that right? Thanks
So sorry, you are correct! It’s missing 1 Italian eggplant. All fixed now. Thank you for taking the time to point that out! Hope you enjoy!
This was surprisingly rich and (not so surprisingly) delicious! I only had white wine vinegar and that is what I used, and only had roasted fire tomatoes. I served on top of white rice and add some gruyere instead of parmessan. Loved this so much.
Such a delicious way to enjoy the dish! Glad you enjoyed!
Absolutely delicious. I added fire roasted tomatoes, extra onions and garlic, plus used a rich vegetable broth instead of water. It’s not done simmering but wow it tasted amazing. I’m also mixing in some corkscrew pasta to make it more appealing for my hubby who is not a veggie man lol. Great recipe Yumna!
This is a great delicious recipe! The vegetables are not overcooked and the flavor is rich. Excited to try your other recipes!
Yay, so glad to hear you enjoyed it! Thank you for sharing your feedback ๐
Wow, such a great idea sounds so delicious. I need to try this!