French Ratatouille with Eggplant and Zucchini

Name: French Ratatouille with Eggplant and Zucchini
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 whole medium aubergines, cubed; 2 tbsp olive oil, plus more as needed; 2 whole medium onions, sliced; 2 whole medium courgettes, cubed; 1 whole red bell pepper, diced; 1 whole yellow bell pepper, diced; 4 whole ripe tomatoes, chopped; 3 whole garlic cloves, minced; 120 ml tomato passata; 1 tsp fresh thyme leaves; 1 tsp chopped rosemary; 1/2 tsp fine salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 2 tbsp chopped parsley

A rustic Provençal stew of aubergine, courgette, peppers and tomatoes.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 10 minMakes 6 servings

Jump to Recipe

Ratatouille is a gently simmered vegetable stew of aubergine, courgette, peppers, tomatoes and herbs. Cook the aubergine until lightly browned before adding the wetter vegetables, and give the tomatoes time to reduce so the finished stew is rich rather than watery. Keep the pieces fairly large for a rustic texture. Finish with lemon and parsley to brighten the olive oil and herbs. Heat 1 tablespoon oil in a heavy pot. Brown aubergine in batches, adding oil as needed. Transfer to a plate. Add remaining oil, onion and peppers. Cook 7 minutes until softened. Stir in garlic, thyme and rosemary for 30 seconds. Add courgette and cook 3 minutes. Add tomatoes, passata, salt and pepper. Return aubergine, cover partly and simmer gently 30 to 35 minutes, stirring occasionally.

French Ratatouille with Eggplant and Zucchini

How to tell when it is ready

Scatter parsley over the stew and serve warm or at room temperature.

Tips

Heat 1 tablespoon oil in a heavy pot.
Add remaining oil, onion and peppers.
Stir in garlic, thyme and rosemary for 30 seconds.
Add tomatoes, passata, salt and pepper.

Troubleshooting

If stew is watery, simmer uncovered until reduced.
If aubergine absorbs oil quickly, brown it in batches rather than adding too much oil.

Substitutions

Use yellow courgette if available.
Serve with chickpeas for a more filling vegetarian meal.

Variations

Add black olives.
Use fresh basil at the end.

Serving suggestions

Serve with crusty bread.
Spoon over polenta.
Pair with grilled fish.
Add a green salad.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 4 days. Reheat gently or serve at room temperature.

Storage

Refrigerate within 2 hours up to 4 days. Reheat gently or serve at room temperature.

Food safety

Refrigerate cooked vegetables promptly.

Frequently asked questions

Can ratatouille be served cold?

Yes. It is also good at room temperature after the flavours settle.

How should I store french ratatouille vegetable stew?

Refrigerate within 2 hours up to 4 days. Reheat gently or serve at room temperature.

Serve with crusty bread. Refrigerate within 2 hours up to 4 days. Reheat gently or serve at room temperature.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

French Ratatouille with Eggplant and Zucchini