Easy Ratatouille Recipe | The Mediterranean Dish. A simple, hearty, and flavor packed ratatouille made in just one pot. Recipe comes with tips for best ratatouille, how to serve ratatouille and more. The perfect weeknight meal from #ratatouille #easyrecipe #mediterraneandiet #mediterraneanrecipe #vegan #veganrecipes #vegetarian #vegetarianrecipes #stew #zucchinirecipes #eggplantrecipes #glutenfree #glutenfreerecipes

Easy Ratatouille Recipe


This easy ratatouille recipe is a flavorful, hearty and satisfying weeknight dinner. Ratatouille is best served hot with a perfectly runny sunny-side up egg on top. Don’t forget to add your favorite crusty bread to sop up all the goodness.



  • 1 lb eggplant, peeled (or part-peeled in striped pattern), and cut into 1-inch pieces
  • Kosher salt
  • Private Reserve Greek extra virgin olive oil
  • 1 medium-sized yellow onion, finely chopped
  • 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
  • 1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
  • 6 garlic cloves, peeled, and minced
  • 2 lb vine ripe tomatoes, chopped
  • 2 zucchini, halved length-wise, then cut into 1/2 inch pieces (half moons)
  • 1/2 cup red wine
  • 2 springs fresh thyme
  • 1 tsp black pepper
  • 1 tsp sweet paprika
  • 1 tsp dried rosemary
  • 1 tbsp sherry vinegar
  • 3 tbsp chopped fresh basil

To serveĀ 


  1. Place eggplant pieces in colander over your sink. Sprinkle with salt. Leave for 20 minutes as eggplant sweats out its bitterness. Pat dry.
  2. In a large heavy pot or Dutch Oven like this one, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add red peppers and green peppers, cook for another 4 minutes, and continue to stir.
  3. Add garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, rosemary. Season with kosher salt.
  4. Raise heat to medium-high and bring to a boil for 5 minutes, stirring once of twice. Turn heat down, cover and cook over low heat for 20 minutes or so.
  5. Remove ratatouille from heat. Taste and adjust salt to your liking. Add sherry vinegar and a generous drizzle of Private Reserve EVOO. Top with fresh basil.
  6. To serve, transfer ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook’s Tip)


  • Cook’s Tip: If you have the time, allow ratatouille to rest in its warm pot for 1 hour or so before serving. This will allow the flavors to settle and deepen beautifully. You do not need to heat before serving, ratatouille is great just warm.
  • Make Ahead and Leftovers: You can make Ratatouille ahead and refrigerate in a tight-lid container (preferably not plastic) for 4 days or so. Take it out a while before you are ready to serve it. Warm it through over gentle heat or just bring it to room temperature.
  • Can you Freeze Ratatouille? You can freeze ratatouille. Thaw overnight in the fridge, and again bring out a while before you serve and only warm over gentle heat or bring to room temperature. If, as a result of freezing, you find the texture to have softened too much, you can puree and serve ratatouille more as a creamier soup with a drizzle of extra virgin olive oil.
  • Recommended for this recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives.) SAVE! Try ourĀ Greek EVOO Bundle
  • Recommended for this recipe from our all-natural and organic spice collections: sweet paprika and dried rosemary. SAVE! Try our Ultimate Mediterranean Spice Bundle; or Create your own 6-pack or 3-pack from our all-natural or organic spice collections.
  • Category: Entree
  • Method: Stovetop
  • Cuisine: French

Keywords: Easy Ratatouille, How to Make Ratatouille, Vegetable Stew