Ratatouille
This is one of my favorite things to cook during the warmer months. It’s simple, seasonal, and perfect for making ahead. I usually make a big batch, chill it in the fridge, and eat it cold (yes, cold!) Chilled ratatouille is such a perfect summer side dish. It’s light, flavorful, and gets better after a day or two.
Ratatouille is a humble vegetable stew. The key is to sauté each vegetable separately. It takes a little more time, but trust me—it makes a huge difference. Each vegetable keeps its flavor and texture, and all that extra olive oil adds depth and richness. After sautéing, I always pour the leftover oil into the pot. Nothing goes to waste.
On Canned Tomatoes
When choosing canned tomatoes, avoid diced ones. They’re usually treated with calcium chloride to keep their shape, which means they won’t break down as nicely in a stew. Use whole peeled tomatoes instead—I love San Marzano tomatoes for this. They’re naturally sweet and mellow, with no harsh acidity.
You don’t need many herbs or spices for this dish. I add garlic, crushed black pepper, and a couple of bay leaves. That’s it. The vegetables are at their peak and don’t need much help.
Serve it warm with rustic bread or let it cool and eat it straight from the fridge. I honestly love it even more the next day.
Tips
Sautéing each vegetable separately gives the best texture and flavor.
Use whole canned tomatoes instead of diced. Diced tomatoes are treated to stay firm, but for ratatouille, you want the tomatoes to break down and become stew-y.
San Marzano tomatoes are a great choice—they’re rich, naturally sweet, and perfect for this dish.
Ratatouille
Prep time 15 minutes
Cooking time: 40 min
Total 55 minutes
Serves 4
Ingredients
2–3 zucchini and summer squash (I used 1 grey zucchini, 1 ball zucchini, and 2 pattypan squash)
1 Chinese eggplant
½ sweet onion, sliced into 1-inch rounds
1 bell pepper
1 (28 oz) can San Marzano whole peeled tomatoes
1 teaspoon whole black peppercorns, roughly crushed
2 cloves garlic, crushed
2 bay leaves
Salt, to taste
Olive oil
Rustic bread, for serving (optional)
Preparation
Cut all the vegetables into bite-sized pieces. Soak the eggplant in water for 10 minutes to reduce bitterness, then drain and pat dry.
Crush the black peppercorns using a mortar and pestle, or place them on a cutting board and gently crush them with a jar. You want them roughly crushed, not finely ground.
In a medium bowl, crush the canned tomatoes by hand. Set aside.
In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the garlic and black pepper and sauté for a couple of minutes. Add the crushed tomatoes and bay leaves. Once it starts to simmer, cover and reduce the heat to medium-low.
In a separate pan, sauté each vegetable in batches with olive oil and a big pinch of salt, then transfer to the Dutch oven. Be sure to pour any leftover oil from the pan into the pot.
Sauté the onion until slightly softened.
Sauté the zucchini and squash until lightly golden.
Sauté the bell pepper until slightly golden.
Sauté the eggplant until soft and tender, about 3–4 minutes.
Once all the vegetables are in the Dutch oven, cover and cook for 30 minutes, or until everything is soft. Then uncover and simmer for another 15 minutes to thicken the sauce slightly.
Serve warm with bread, or chill and enjoy cold.