This easy ratatouille is a wonderful way to use leftover summer vegetables. It’s fresh, flavorful, hearty, and much simpler when sautéed together in a single pot rather than being thinly layered and baked. I especially like serving it with a good crusty baguette.
This is the time of year when everyone flocks downtown to visit my little neighborhood market, the K.C. River Market. The streets get busy, the streetcar is full, parking is a challenge, and the coffee shop line can be long—but I love the energy. When I left my last job to freelance, I realized I could live anywhere in Kansas City. I picked this area on purpose and was lucky to find an apartment right across the street from the market. Five years later, I still love calling this spot home.
One of the unexpected joys of marriage has been seeing the neighborhood through my husband Barclay’s eyes. One Saturday we decided to stay close to home: grab coffee at Quay, wander the market, ride the streetcar for lunch, have a reading date at home, and end with a drink at Farmhouse. It was a slow, lovely day—the kind that makes you grateful for the simple pleasures of a neighborhood you love.
Even though the market was packed that weekend, I loved being able to walk across the street and return with a rainbow of fresh vegetables. Many of those ended up in this easy ratatouille, which I think everyone should try at least once during the summer.
Have you made ratatouille before?
Traditional French ratatouille usually includes eggplant, zucchini, tomatoes, bell peppers, garlic, and lots of fresh herbs. For a classic presentation, the vegetables are thinly sliced and layered in a baking dish over a simple tomato sauce, then baked. It looks beautiful, but that method can be time-consuming.
I prefer a rustic approach: sauté and simmer the same vegetables together to create a flavorful ratatouille-style stew. It’s quick, forgiving, and highlights the vegetables’ fresh flavors. Chop the vegetables into bite-sized pieces, sauté them with lots of garlic and fresh herbs like rosemary and basil, add a splash of wine (or a substitute), and cook until tender. If you like a stewier texture, simmer a bit longer; if you prefer distinct, colorful pieces, cook only until tender and serve right away.
Serve the finished ratatouille with a crusty baguette, over pasta, rice, or quinoa, or add cooked protein like sausage, chicken, or steak if you prefer. It’s seasonal, simple, and delicious.
Easy Ratatouille
Ingredients
- 1 medium eggplant, cut into bite-sized pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 medium white onion, peeled and cut into bite-sized pieces
- 6 cloves garlic, peeled and roughly chopped
- 2 bell peppers, cored and cut into bite-sized pieces
- 2 large zucchini, cut into bite-sized pieces
- 2 pints fresh cherry or grape tomatoes
- 2 tablespoons finely chopped fresh basil leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 large sprig fresh rosemary (or 2 sprigs fresh thyme)
- 1/2 cup dry white wine (or dry red wine)
Instructions
- Add the diced eggplant to a colander and toss with 1 teaspoon salt. Let it sit for 15 minutes, then rinse and squeeze out excess liquid.
- Meanwhile, heat 1 tablespoon of olive oil in a large Dutch oven or heavy stockpot over medium heat. Add the onion and sauté about 5 minutes, stirring occasionally, until softened.
- Add the remaining 2 tablespoons olive oil, the garlic, bell peppers, and zucchini. Sauté for about 10 minutes, stirring occasionally, until the vegetables are mostly cooked through.
- Stir in the eggplant, tomatoes, basil, crushed red pepper flakes, bay leaf, and rosemary. Cook for about 10 minutes, stirring occasionally.
- Slowly add the wine, scraping the bottom of the pan to release any browned bits. Cook another 5 minutes, stirring occasionally. Season with salt and freshly ground black pepper. Remove and discard the bay leaf and rosemary sprig before serving.
- Serve warm with crusty bread, quinoa, rice, or pasta. If you like, finish with a sprinkle of grated Parmesan.
Notes
*If you don’t cook with wine, substitute 1/4 cup chicken or vegetable stock plus 1/4 cup red wine vinegar in place of the wine.
**For a stewier consistency, reduce the heat to medium-low after the initial cooking and simmer covered for an additional 10–15 minutes.
Additional Info
Did you make this? Let me know how it turned out in the comments below!