Ratatouille is a culinary specialty from the French region of Provence in southern France. It's a recipe that makes the most of the stars of the summer garden, as its main ingredients include tomatoes, peppers, zucchini, and eggplant.
In its traditional form, ratatouille is very similar to our vegetable stew in its cooking method and presentation. However, given the great international success of the film of the same name, the most well-known ratatouille is the one served by the chef rat in the movie, which is the one we'll tell you about today, but not before explaining how one version becomes the other.
The ratatouille in the film is actually a different type of recipe known in France as Confit Byaldi. It's called "confit" because the vegetables are cooked in the oven in thin slices, unlike the classic version, which is cooked in a pot with the vegetables in chunks. On the other hand, the nickname byaldi comes from the Turkish Imam Bayildi since the eggplant is candied in oil.
This new version of ratatouille is thanks to Michel Guérard, a renowned French chef who, in the 1970s, proposed it as a lighter version of the original recipe. It's often also called vegetable tian, because it's baked in a tian, a traditional Provençal cooking utensil.
Later, with the release of the film, American chef Thomas Keller, in charge of overseeing the food, proposed his own version of ratatouille, giving it a twist. This new variation used confit byaldi as a base and added a tomato and pepper sauce (similar to a piperade) and a vinaigrette on top of the vegetables. Today, as we mentioned earlier, you'll learn how to prepare this latest version. Let's get started!
Recipe Information
- Preparation time: 30 minutes
- Cooking time: 3 hours
- Total time: 3 hours 30 minutes
- Servings: 4
- Category: Appetizer
- Cuisine: French
- Calories per serving (kcal): 235
Ratatouille ingredients for 4 people
- 2 medium red bell peppers
- 1 medium green bell pepper
- 5 tablespoons olive oil
- 2 onions
- 5 or 6 cloves garlic
- 800g ripe tomatoes (for grating or crushing)
- Salt to taste
- Ground black pepper to taste
- Thyme to taste
- Rosemary to taste
- 2 or 3 large plum tomatoes
- 1 zucchini (same thickness as the tomatoes)
- 1 eggplant (same thickness as the tomatoes)
Utensils needed
- 1 sharp knife
- 1 cutting board
- 30 cm diameter quiche tin
How to make ratatouille
We begin by preparing the base sauce. To do this, first take 2 medium red bell peppers and 1 green bell pepper, wash them, dry them, brush them with 1 tablespoon of olive oil, and bake them at 200°C for 40 minutes, turning them halfway through. Peel them, remove the stem and seeds, and chop them.
While the peppers are in the oven, we can get started on the sauce. Peel and chop 2 onions and 4 cloves of garlic. Heat 2 tablespoons of olive oil in a pan and sauté the onion for about 10 minutes over medium-low heat until softened. Add the garlic, mix well, and cook for another minute.
We leave the onion to sauté and then purée or grate 800g of ripe tomatoes. As soon as the onion is ready, we add the tomatoes to the pan and cook over medium-low heat for about 20 minutes, until the sauce has thickened.
Finally, we add the peppers to the tomato sauce, season with salt and pepper to taste, and garnish with chopped thyme and rosemary. These last two herbs can be fresh or dried. Set aside.
Now comes the most fun part of the whole process, as we need to slice 2 or 3 plum tomatoes, 1 zucchini, and 1 eggplant into half-centimeter rounds. For the best presentation, we'll try to make sure the tomatoes, zucchini, and onion are all roughly the same thickness.
If the eggplant is too thick at the base, you can use just the thinner part of 2 or 3 eggplants. In the film, they also use 1 yellow zucchini. If you can find one, you can add it.
Next, we place the tomato, zucchini, and eggplant slices on top of the sauce. To arrange them, we'll alternate them in concentric circles. Note that to make this recipe for more people, we can use the same baking dish, simply placing the slices closer together.
Season the vegetables with salt and pepper. Prepare a vinaigrette with 2 tablespoons of oil, 1 or 2 finely chopped garlic cloves, and a little thyme and rosemary, and brush it over the vegetables.
After that time, uncover the ratatouille, increase the oven temperature to 180°C (350°F), use only the top element if your oven has that option, and continue baking for another 30 minutes. And it's ready!
Easy Preparation Summary
- Roast the peppers, peel them, and chop them.
- Sauté the chopped onion in 2 tablespoons of oil, add the chopped garlic, and cook for another minute.
- Add the grated or crushed tomatoes and cook until thickened.
- Add the peppers, season with salt and pepper, and add chopped thyme and rosemary.
- Slice the remaining tomatoes, the eggplant, and the zucchini into half-centimeter rounds.
- Spread the tomato sauce on the bottom of the baking dish.
- Arrange the vegetable slices in concentric circles and season with salt and pepper.
- Mix the chopped garlic, thyme, and rosemary with 2 tablespoons of oil and brush the vegetables with the mixture.
- Cover the dish with parchment paper and aluminum foil and bake for 2 hours at 150°C (300°F).
- Uncover and bake for another 30 minutes at 180°C (350°F), this time using only the top heat setting.
30 Best Recipes I Love Making at Home
If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.
Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.
For easy breakfasts and lighter meals, I often make these fluffy Oatmeal and Banana Pancakes recipe, a satisfying Stuffed Sweet Potato recipe, or these fresh Eggs Stuffed with Avocado and Salmon recipe. When I need a gluten-free pantry staple, I also like preparing this simple Gluten-Free Rice Flour recipe.
When I’m in the mood for tapas and Mediterranean flavors, I usually rotate between this bold Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, creamy Tirokafteri Greek Dip Sauce recipe, and refreshing Burrata Salad with Tomato and Pesto recipe. I also love serving this crisp Italian Vitello Tonnato recipe when I want something a little more special.
For hearty lunches and cozy dinners, I always recommend this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. If I want something more filling, I’ll often make this baked Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.
Whenever I’m craving street food or party-style dishes, I usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. I also like serving these easy Air Fryer Zucchini Rings recipe as a simple appetizer or snack.
And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.
More Delicious Cooking Recipes for Family
Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.
The recipes in this collection are the ones I personally return to again and again—whether I’m cooking a quick meal for myself or preparing something special for friends and family.
For dessert, the rich and silky Orange Chocolate Mousse Recipe is one I often make when I want something elegant but easy. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If you enjoy baking, learning how to make syrup for better texture in desserts is useful, and my Inverted Sugar Recipe explains exactly how I prepare it in my own kitchen.
When I want something fresh and simple, I usually turn to the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heartier comfort meals, I often recommend the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight favorite One Pot Pasta Recipe.
I also love sharing traditional dishes from around the world, including the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the classic Spanish Cochifrito Segovian Fried Pig Recipe.
Air fryer recipes are another category I cook regularly because they save time while still producing great texture. My go-to options include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.
For anyone avoiding wheat, my comforting Gluten-Free Lasagna Recipe proves that classic baked pasta dishes can still be rich, cheesy, and incredibly satisfying without gluten.
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