Last Updated on August 14, 2026 by Laura
Note: I originally published this post on August 16, 2019, and updated it on August 14, 2026
Please also note: this post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
When I think of Ratatouille, the first thing I think about is that cute animated movie from a few years ago. The adorable rat, Remy, who dreamed of being a chef and had so much gumption that he worked until he made it happen. I never knew how much you could learn from a rat! Seriously, animated movies sometimes have great life lessons! That’s for another day, though.
I love that movie, and the dish with its name is one of my favorites. Other than chopping a lot of vegetables, it’s pretty easy to make. This recipe makes a lot, and it freezes well. One recipe makes enough for a few dinners. It is an ideal dish to make on a lazy Saturday or Sunday afternoon, and you have the added bonus of the house smelling wonderful while it’s cooking!
This dish is thought to have originated in Nice or somewhere in the Provence region of France. The area borders Italy, right along the Mediterranean, so if you thought it was Italian, you aren’t far off. Since both tomatoes and zucchini originated in America, the dish likely started as a type of vegetable stew. As zucchini and tomatoes made their way to Europe, what we know as Ratatouille became more common.
Honestly, it doesn’t matter where it is from; it is a classic dish that reminds me of summer. I make a big pot of it and freeze small portions so I can enjoy it all winter long. It’s especially good on a cold night when I’m longing for summer!
To make the Ratatouille
There are many different ways to make this. I’ve seen recipes for grilled and roasted ratatouille and have tried those, but they are really time-consuming. I prefer to make it all in one pot on the stove.
Step 1
I chop all my vegetables ahead so they are ready to add when I need them, leaving the eggplant to the very end. (Eggplant can turn a bit grey if you cut it too early). Then add everything in stages. I think it builds the flavor nicely and the vegetables cook just the right amount. Nothing gets overcooked.
Some people slice their eggplant into rounds, place it on racks, salt it, and let it sit for an hour or more to draw out the liquid before cooking. Supposedly, it draws out the bitter flavor. I’ve done that, but I don’t think it is necessary for this dish. The flavor blends into the dish nicely.
Step 2
I add the seasoning (thyme, salt, and pepper) throughout the cooking process. I think it also builds the dish’s flavor better than adding it all at once.
Step 3:
Allow the ratatouille to simmer on the stove for about an hour. I promise, your house will smell amazing!
Serving Suggestions
- Serve it as a side dish with grated mozzarella or Gruyère cheese.
- Mix it into cooked pasta for a hearty meal.
- Top it with cooked polenta.
- Mix in white beans such as navy beans or cannellini beans for a plant-based meal. Serve with a piece of crusty French bread on the side
To Freeze Ratatouille
I like to freeze this in 2-cup portions, and that is the perfect size for just the 2 of us, but you can freeze as much as you want. Keep in mind: the more you freeze, the longer it will take. Freezing in smaller portions is generally better.
Stackable, resealable containers sit comfortably in my freezer. Adding a date and what it is on the side of the container makes it easy to find.
It will keep for about 6 months before it starts to lose quality. This recipe will last us through the winter, and it makes a quick meal on a hurried winter night!
Ratatouille
Equipment
- Large 3-4 quart saucepan or Dutch oven
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 2 cups sliced onions (about 1/2 a large onion)
- 1 tbsp. fresh thyme divided
- 1 tsp kosher salt divided
- 1 tsp black pepper divided
- 2 cups diced bell pepper use a variety of red, yellow and orange
- 1 Tbsp minced garlic
- 2 medium zucchini cut in 1/2 inch dices about 6 cups
- 1 medium summer squash cut in 1/2 inch dices about 3 cups
- 1 medium eggplant, cut into 1-inch dices about 6 cups
- 6 cups diced fresh tomatoes
Instructions
- Heat olive oil in a large saucepan or dutch oven over medium-low heat.
- Add the onion and cook for ~10 minutes, until just softened, being careful not to burn it. Add 1 tsp. of thyme and a little salt and pepper halfway through cooking.
- Add the peppers and garlic and cook for 5 minutes watching carefully so the garlic doesn't burn.
- Add the zucchini, squash, and eggplant and cook for 5 minutes, turning the vegetables carefully halfway through.
- Stir in the tomatoes and all the juice well. Add an additional tsp. of thyme, a little more salt, and pepper. Simmer the mixture for 30 minutes with the cover on, turning every 10 minutes. The vegetables should be just softened and the tomatoes cooked down. Sprinkle with the remaining thyme just before serving and taste to see if it needs more salt or pepper.
To Freeze
- Allow the vegetables to cool.
- Place smaller amounts (2-4 cups) in individual plastic containers or large resealable, freezer-safe bags.
- Date the outside of the container and place it in the freezer. Spread them out on different shelves of your freezer if possible so they freeze quickly. (Avoid freezing all together or in one large container, as it will take too long to freeze)
