A Provencal classic, Ratatouille is the perfect vehicle for a mound of late summer produce. Tomatoes, summer squash, zucchini, eggplant and bell peppers are lightly simmered into a tasty vegetable stew, in which the toothsome texture of the ingredients remains. Its flavour improves overnight, and it can be served at any temperature. Talk about versatile!

Served over any whole grain or pasta, it makes the perfect vegetarian dish. Spoon it over toasted bread for an appetizer or accent with some leftover meat for a hearty main. The possibilities are endless.

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  • Total Time: 1 hour 15 minutes
  • Yield: 8 cups 1x


  • 560 g or 1 ¼ lb eggplant in ½” pieces (one medium)
  • Kosher salt
  • 60 ml or 4 tbsp olive oil (more if needed)
  • 170 g or 6 oz Vidalia onion, diced (one medium)
  • 280 g or 10 oz red, yellow or orange bell pepper, diced (two medium)
  • 280 g or 10 oz zucchini in ½” pieces (two medium)
  • 280 g or 10 oz zucchini  yellow summer squash in ½” pieces (two medium)
  • 680 g or 1 ½ lb Roma tomatoes, seeded and coarsely chopped (about a dozen medium)
  • 15 ml or 1 tbsp minced garlic
  • 125 ml or ½ c dry white wine
  • 15 ml or 1 tbsp fresh thyme or oregano, minced
  • Freshly ground black pepper
  • 5 g or ¼ c fresh basil, thinly sliced


  1. Toss the eggplant pieces with 1 tsp of kosher salt and let drain in a colander (30 minutes). Pat dry with paper towels.
  2. In a large Dutch oven or braising pan, warm 2 tbsp olive oil over medium-high heat. Add the eggplant and sauté until it begins to soften and brown (2–3 minutes). Transfer to a large bowl.
  3. Add the zucchini and yellow squash to the pan and sauté until they begin to soften and brown (2–3 minutes). Remove to the bowl with the eggplant.
  4. Using more oil if needed, sauté the onion until it begins to soften (2–3 minutes). Add the red bell peppers, tomatoes and garlic, stirring occasionally, until soft (2–3 minutes).
  5. Add the wine, bring to a boil, and continue to cook until it’s reduced by half (1–2 minutes).
  6. Add the fresh thyme or oregano. Return the eggplant, zucchini and yellow squash to the pot. Season with salt and pepper. Simmer until the vegetables are tender (20–25 minutes). Adjust the seasonings.
  7. Add the fresh basil just before serving.


The dish is best served the day after it’s prepared, as the flavours have a chance to meld and develop. It keeps in the refrigerator for up to a week and freezes well for up to 3 months.

Adapted from Once Upon a Chef.

  • Author: Helen Kain
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes