# Ratatouille Recipe
Canonical URL: https://thefoodthatshapedus.com/recipes/ratatouille
Publication state: published
Updated: 2026-08-02
Primary keyword: ratatouille recipe
A practical, source-aware recipe for ratatouille, with the history kept close to the method.
## Timing and Yield
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
- Yield: 6  Servings
## Ingredients
- 1/2 pound eggplant
- 1/2 pound zucchini, trimmed
- 1 teaspoon salt
- 7 tablespoons olive oil, divided
- 1 8-ounce onion, thinly sliced (about 2 cups)
- 2 green bell peppers, thinly sliced into strips
- 2 garlic cloves, pressed
- 1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
- 3 tablespoons minced fresh parsley
## Method
1. Step 1: Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/ratatouille-step-1.webp
   Image description: Step 1: Step 1 for Ratatouille.
2. Step 2: Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/ratatouille-step-2.webp
   Image description: Step 2: Step 2 for Ratatouille.
3. Step 3: Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/ratatouille-step-3.webp
   Image description: Step 3: Step 3 for Ratatouille.
4. Step 4: Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/ratatouille-step-4.webp
   Image description: Step 4: Step 4 for Ratatouille.
5. Step 5: Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.
   Step image: https://thefoodthatshapedus.com/images/recipes/steps/ratatouille-step-5.webp
   Image description: Step 5: Step 5 for Ratatouille.
## Storage
Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.
## History Context
This dinner builds on the history of the fascinating history of eggplant, linking the dish to eggplant’s longer story in food culture.
## Primary Image
- URL: https://thefoodthatshapedus.com/images/recipes/variants/ratatouille/ratatouille-og.webp
- Description: Ratatouille. Photo: André Loconte / Wikimedia Commons (CC BY-SA 4.0).
- Status: editorial-placeholder
## Sources
1. Original Ratatouille recipe. Bon Appétit. https://www.bonappetit.com/recipe/ratatouille