Let’s talk ratatouille. As I’ve recently mentioned, later this year the Elegant Baker and I are traveling to France and Italy. We’ll be spending some time in Provence, France, chasing art and food. One of our stops will be the Domaine des Collettes, the final home and studio of the Impressionist master August Renoir. His colorful art inspires us, and we’re looking forward to seeing the studio that inspired him.
Of course, food is a big part of our travels too. In Provence, I’m eager to try local dishes. One we’ll be sure to try is ratatouille, long a summer favorite of ours. I’m excited to try its Provence home! This veggie-packed stew is the essence of summer. I wanted to make it at home to help tease our trip a bit. The Elegant Baker loves colorful dishes, and ratatouille’s bright veggies fit the bill. So, I rolled up my sleeves and gave it a go.
Ratatouille is like a sunny day in a bowl, bursting with tomatoes, zucchini, and herbs. It’s a Provençal classic that’s simple yet full of flavor. Join me as I share its story, history, and how to make it at home for your next Mediterranean meal. Let’s bring Provence to your kitchen!
Why Ratatouille Shines
Ratatouille is a star in Provence, where markets overflow with fresh veggies. This stew is a love letter to summer, blending eggplant, zucchini, and tomatoes in a garlicky, herby sauce. It’s perfect for family dinners or cozy nights, served with crusty bread or as a side to grilled fish. Its a long time summer favorite here, and I know you’ll love it too.
In Provence, Ratatouille is a symbol of bon vivre—the good life. You’ll find it in Nice bistros or at home tables, paired with a glass of rosé. Its bright colors and fresh taste make it a Mediterranean gem. A vegetarian dish that excites omnivores and vegans alike. This healthy, vegetable rich fits right into a Mediterranean diet too!
History of Ratatouille
Ratatouille likely originated in Nice, France, in the 1700s as a humble peasant dish. Its name comes from the Occitan word ratatolha and the French verb touiller, meaning “to stir up.” Farmers tossed together summer veggies like zucchini and eggplant to use what they had. Tomatoes, new to Europe in the 1500s, joined the mix by the 1800s, giving Ratatouille its signature sauce.
In 1831, cookbooks called it a “wet dish” with scraps of meat, but by 1903, Henri Heyraud’s La Cuisine à la Nice set the veggie-only recipe we know today. In the 1960s, Ratatouille hit fancy restaurants, thanks to chefs like Elizabeth David. The 2007 Pixar film Ratatouille made it a global hit, with Remy’s confit byaldi—a fancier, layered version. Provence still loves the rustic stew, a nod to its roots.
Provence’s Love for Ratatouille
Ratatouille is a summer staple in Provence, where markets in Nice and Aix-en-Provence burst with fresh produce. Families serve it hot or cold, as a main dish with rice or a side for chicken. It’s a dish for sharing, bringing people together over laughter and wine. The 2007 Pixar movie put it on the map, but locals have loved it for centuries.
Unlike other Mediterranean stews, like Italian caponata with its sweet-sour vibe, Ratatouille keeps it simple with herbs and olive oil. Its versatility makes it a hit worldwide—you’ll find ratatouille on many U.S. French restaurant menus. For our Provence trip, I can’t wait to taste it in a seaside café, soaking in the same vibes as Renoir’s art.
Traditional Ratatouille Ingredients
Ratatouille uses seasonal veggies for its bold flavor. Here’s what goes into a traditional recipe. I generally cut all of the vegetable into pieces about 1/2” each so that the will cook uniformly. Use the freshest produce for that Provençal pop:
Eggplant: One medium, diced, for hearty texture. Salt it to cut bitterness.
Zucchini: One or two, diced, for mild sweetness.
Bell Peppers: One red or yellow, chopped, for color and sweetness.
Onion: One onion for savory depth.
Garlic: 2-3, thinly sliced. I don’t go for the 1/2” size with the garlic!
Tomatoes: I use a mix of fresh, diced tomatoes and about 1 cups of pureed tomatoes for a rich, saucy base. For the fresh, go with whatever is in season and fresh where you live!
Herbs: I use 2 tsp of dried herbes de Provence and a bit of fresh parsley. Other great choices include fresh basil, and fresh thyme.
Red wine: I know a white or a rosé are more traditional, but I like the depth that a good red gives. Chose a wine you like to drink — today I’ll be using a Bordeaux.
Olive Oil: 1/4 cup extra virgin for cooking and flavor.
That’s it — No meat or extras like capers, olives or anchovies. They all are delicious, but skip them here. Keep it veggie-focused for authenticity.
The Keys to a Great Ratatouille
Start with the freshest ingredients you can find. Mine all come from a local farm that I frequently shop at. They are teeming this time of year with the summer’s bounty, and Ratatouille is the perfect dish to show it off.
It is also important that you try to get the veggies cut as close to the same size as you can. I go for a half inch dice personally. I find the big pieces recommended by some recipes lead to longer cooking make it much easier to undercook the ratatouille, preventing the flavors from fully combining. The smaller quarter inch dice called for by others leaves the pieces too small, making it easier to overcook, and end up with mushy vegetables. And a mix of sizes make for uneven cooking — some parts over cooked and others undercooked. To me, the Goldilocks zone in about 1/2” pieces.
This Ratatouille recipe sautés veggies separately for the best results. I know it is a bit of extra work, but it is really worth it in the end. None of it is hard, but sautéing them individually ensures peak flavor and texture! It serves 4 and takes about 45 minutes.
How to Make Ratatouille
Prep Veggies: Start by dicing the eggplant. Put it in a colander, and add about 1 tsp of kosher salt, toss it around, then let is sit while you prep the rest of the veggies. This will help reduce the bitterness of the eggplant, and will ultimately deepen its flavor in the finished Ratatouille.
While the eggplant sits, dice the zucchini, bell pepper, onion and fresh tomatoes and set them all aside. Thinly slice the garlic cloves. Measure and set aside the pureed tomatoes, wine, and herbs.
When everything is set (mise en placed) heat a large dutch oven over medium heat on the stovetop. Add a tablespoon of extra virgin olive oil and let it heat up.
While the oil heats, pat the eggplant dry and discard any liquid that may have collected while it strained.
Add eggplant to the dutch ove and cook until soft, about 5 – 8 minutes. . Remove and set aside to cool in single layer on a baking sheet.
If needed, add more extra virgin olive oil to the pot. Repeat the sautéing process for the zucchini, and heat until soft – about five minutes. Set aside to cool on the baking sheet as well.
Add another tablespoon of extra virgin olive oil to the dutch oven and add the onions. Cook until they have softened and begin to brown, another 8 – 10 minutes.
Leaving the onions in the pot, add the peppers and heat until softened, about 5 minutes.
Bringing it All Together
Add the garlic and heat until just becoming aromatic, about 2 minutes, then add about half the herbes d’Provence and stir to coat all the vegetables with the herbs.
Use the red wine at this point to deglaze the bottom of the pan to gather all that deliciousness into the Ratatouille. Pour the red wine into the pan, and gently scrape the bottom of the pan as the wine begins to simmer.
Make Sauce: Add tomatoes, both chopped and pureed and the remaining herbs (basil, thyme). Stir everything to combine, and cook for about 10 minutes until it begins to thicken.
At this point, you can return the eggplant and zucchini to the pot. Stir, season with salt, and simmer 10 minutes. Taste and adjust.
Serve: Garnish with 1 tbsp fresh herbs. Serve hot or cold with bread.
Tips: Use a wide pot for even cooking. Don’t rush—sautéing separately keeps flavors distinct.
Ratatouille is versatile—serve it hot as a main with polenta, cold as a salad, or as a side with grilled chicken. Pair it with Provençal rosé for a true vibe. It’s make-ahead magic, tasting better the next day. Store in the fridge for 3-4 days or freeze for 3 months.
Why You’ll Love It
On the coast in Nice, you can enjoy your Ratatouille with a chilled Rosé or even a White wine. Personally, I don’t really care for either. I like red wine, so that’s what I have with my Ratatouille. A nice Côtes du Rhône or even a Burgundy go nicely with Ratatouille. Pick what you like and just enjoy!
Ratatouille is Provence in every bite—fresh, colorful, and soul-warming. The Elegant Baker and I can’t get enough of its sunny flavors, and it’s got me dreaming of our Provence trip. It’s easy, healthy, and a crowd-pleaser, whether you’re a veggie lover or not. Try this recipe, share your pics, and let me know how it goes. Bon appétit!
Ratatouille
Ingredients
- 2 med Eggplants Diced 1/2 inch Diced 1/2 inch
- 1 tsp kosher salt Diced 1/2 inch
- 2 med med Zucchinis Diced 1/2 inch Diced 1/2 inch
- 1 large lg Onion Diced 1/2 inch Diced 1/2 inch
- 2 Bell Peppers, Red, Green, Yellow, or Orange Diced 1/2 inch
- 2 large lg cloves Garlic Thin sliced
- 2 TBS Extra virgin olive oil divided
- 2 TBS dried herbes d’Provence
- 1/2 cup Red Wine
- 1 cup pureed tomatoes
- 2 cup chopped tomatoes about 1 lg or 2 medium
- 1 TBS Fresh Parsley chopped
- kosher salt and fresh ground black pepper to taste
Instructions
- Dice the eggplant, place in a colander over a plate and add 1 tsp kosher salt. Toss it all together and set aside while prepping remaining vegetables
- Heat a large dutch oven over medium high heat. Add about 2 tsp of extra virgin olive oil
- Once finished prepping all the other vegetables, spread the eggplant out on a baking sheet and pat dry paper towels. Discard any liquid from the eggplants.
- Add diced eggplant to dutch oven and toss to coat with oil. Allow to cook until just beginning to soften, about 5 minutes. You might find it easier to cook eggplant in two batches
- Remove eggplant from Dutch oven and spread in a sheet pan in a single layer to cool.
- Add about 2 more tsp of extra virgin olive oil to the dutch oven. Add the diced zucchini and toss to coat with oil. Allow to cook until just beginning to soften, about 5 minutes
- Remove eggplant from Dutch oven and spread in a single layer on the sheet pan with the eggplant.
- Add about 2 more tsp of extra virgin olive oil to the dutch oven. Add the diced onion and toss to coat with oil. Allow to cook until just beginning to soften and brown, about 8 – 10 minutes.
- Add the bell pepper to the onion in the dutch oven. Toss and allow to cook until just beginning to soften, about 5 mins
- Add the garlic, toss and allow to heat through until it just begins to get fragrant, about 2 minutes
- Add about half of the dried herbes d’Provence and toss to coat the peppers and onions. Allow to become fragrant, about 1 minute
- Add the wine and use it to deglaze the pot, scrapping any brown bits from the bottom of the dutch oven.
- Add the diced tomatoes, pureed tomatoes and parsley and bring to a simmer.
- Return the eggplant and the zucchini to the pot and stir well to combine everything.
- Allow to come to a simmer, and cook covered for about 10 minutes.
- After 10 minutes, remove the lid and continue to cook for an additional 10 minutes to let the sauce thicken slightly.
- Add kosher salt, fresh ground black pepper, and herbes d’Provence to taste.
- Turn pot off, and allow to rest for about 10 minutes which lets the flavors more fully combine.
- Serve with a nice crusty bread, or over rice, polenta, or pasta.
