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an overhead of a pot of ratatouille


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5 from 14 reviews

  • Author: Katie Webster
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Here’s how to make Ratatouille on the stove top! It is an easy 25 minute recipe based on the classic French stew. This version is topped with fresh goat cheese and pine nuts.


Units Scale
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 large sweet onion, diced
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon Herbs de Provence
  • 2 teaspoons smoked paprika
  • 3 cups cubed zucchini and or yellow squash, about 3/4 pound
  • 3 cups cubed eggplant, about 1/2 pound
  • 1 large diced red bell pepper (6-ounces)
  • 1 28ounce can whole fire roasted tomatoes or low sodium tomatoes* see tip
  • 2 teaspoons tablespoon chopped fresh oregano
  • 1/2 teaspoon ground pepper
  • 1/2 cup crumbled fresh goat cheese, optional
  • 1/4 cup toasted pine nuts
  • 1/4 cup chopped parsley


  1. Heat oil in a large straight-sided sauté pan, or Dutch oven over medium-high heat until shimmering. Add garlic, onion and salt and cook, stirring often until browned in some spots, and starting to soften, 4 to 6 minutes. Add Herbs de Provence and smoked paprika and cook, stirring until fragrant, 30 to 90 seconds.
  2. Add zucchini, eggplant and red bell and cook, stirring often until the vegetables are starting to soften and a brown patina starts to form along the edges of the pan (fond), 5 to 7 minutes.
  3. Crush tomatoes by hand into bite sized pieces. Add the tomatoes and their juices to the eggplant mixture and increase heat to high. Bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are softened to desired tenderness and starting to break down, and the tomato juices are thickened, 7 to 10 minutes.
  4. Remove from the heat and stir in oregano and ground pepper. Serve warm or cold topped with goat cheese (if using), pine nuts and parsley.


*tip: Sub 3 cups chopped fresh chopped tomatoes plus a generous pinch salt if desired. A combination of ripe Roma tomatoes and heirloom slicing tomatoes is best.

  1. The veggies for this recipe can be cut one day ahead.
  2. The recipe can be cooked and chilled four days ahead. Note: The zucchini loses its color, so make sure to add on parsley to make it pretty!
  3. This can be frozen for two to four weeks. Defrost it in the refrigerator, and then gently warm it on the stovetop until it is simmering.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: French


  • Serving Size: 2 cups
  • Calories: 275
  • Sugar: 12 g
  • Sodium: 399 mg
  • Fat: 19 g
  • Saturated Fat: 2 g
  • Carbohydrates: 23 g
  • Fiber: 5 g
  • Protein: 5 g
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