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Ratatouille (French Vegetable Stew with Fresh Basil)

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Ratatouille (French Vegetable Stew with Fresh Basil)

Ratatouille (French Vegetable Stew with Fresh Basil)

Jessica Braider
This French classic is a summer and early fall staple in my house! We love it as is or also pureed and used as a spread on crusty bread. Keep the prep work whizzing along when you make this recipe by chopping the vegetables and stirring in each addition as you go.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine French
Servings 6 servings


  • 2 Tbsp. extra virgin olive oil
  • 1 yellow onion halved and thinly sliced
  • 4 cloves garlic peeled and sliced, or use 2 tsp. minced garlic
  • 1/2 tsp. dried thyme or use 1 1/2 tsp. fresh
  • 1 small eggplant cut into 1/2-inch cubes (no need to peel)
  • 1 slices zucchini halved lengthwise and cut into thin(no need to peel)
  • 1 red bell pepper thinly sliced
  • 15 oz. diced tomatoes with their liquid, or use 4 fresh diced tomatoes
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup fresh basil leaves torn or sliced


  • Heat the oil in a large skillet over medium heat. Add the onions, garlic, and thyme, and stir occasionally while the onions soften, about 5 minutes.
  • While the onions cook, chop the other vegetables and add them as you go, stirring with each addition.
  • Stir in the tomatoes, salt, and pepper.
  • Cover the pan, reduce the heat, and simmer until all the vegetables are very tender, about 20 minutes, stirring occasionally.
  • Stir in the basil and serve it immediately, or refrigerate the stew for up to 3 days or freeze it for up to 3 months.

Slow Cooker Directions

  • Combine all the ingredients except the fresh basil (you can add the basil now but it will mute the taste of it a bit) in the slow cooker. Cook on low for 8 - 10 hours or on high for 4 - 5 hours. Add the basil to the slow cooker 20 - 30 minutes before serving. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cut the onion, eggplant, zucchini, and bell pepper, peel the garlic, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Top it with feta or Parmesan cheese or serve it with hot pepper sauce, such as Tabasco.
Tip: While we suggest ratatouille for dinner here, it’s a very versatile dish and can be served as an appetizer or a side dish as well. It’s delicious over a variety of grains, pastas, or potatoes or even on top of toasted baguette slices. Ratatouille is also convenient in that it can be served hot, cold, or at room temperature.
Nutritional Information Per Serving (% based upon daily values):Calories 100, Total Fat: 5g, 8%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 320mg, 13%; Total Carbohydrate: 14g, 5%; Dietary Fiber: 5g, 20%; Sugar: 7g; Protein: 2g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Snack/Appetizer, Soups & Stews, Summer, Vegan, Vegetarian
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