Ratatouille Recipe || Stylish Spoon

Now is about the time when gardens are brimming with ripe zucchini and the search for interesting ways to use your bounty has begun.  Among my arsenal of zucchini recipes (zucchini bread, stuffed zucchini, zucchini quesadillas, zucchini pancakes, etc.) is ratatouille.  Ratatouille is a healthy, veggie-packed side, and a great way to use up your zucchini, squash, eggplant, basil and tomatoes.  I like to make a big batch of ratatouille and server it as a side for several nights – sometimes with grilled meat or fish, other times over brown rice or pasta with some parmesan cheese, or even as an omelet filling.  Ratatouille is a great make-ahead side dish and it will keep for several days.

The trick with ratatouille is to try not to stir it too often so the vegetables can keep their shape.  You’ll need to do some stirring at the beginning, but the less stirring the better.


Cook Time: 45 minutes

Yield: 6-8 servings as a side



  • Ratatouille
  • 2 Tbs. olive oil
  • 1 medium onion, chopped
  • 1 large red or green bell pepper, seeded and cut into ¾” pieces
  • 2 small zucchini, cut into ¾” pieces
  • 2 small yellow summer squash, cut into ¾” pieces
  • 1 medium eggplant or 2 smaller ones, peeled and cut into ¾” pieces
  • 2 cloves garlic, minced
  • 4 ripe tomatoes, diced or 15oz high-quality canned tomatoes (such as San Marzano)
  • 1 C. water
  • ½ tsp. kosher salt
  • fresh-ground black pepper to taste
  • Heat olive oil in a large cast iron pot or skillet. Add onion and sauté for 5 minutes, or until soft. Add bell pepper, zucchini, squash, eggplant, garlic, tomatoes and water, and gently stir to combine. Add addition ½ C. water, if necessary. Reduce heat to low and continue to cook, covered, for 30 minutes, stirring occasionally. Season with salt and pepper to taste.


Ratatouille will keep in an air-tight container in the refrigerator for 3 days.