Julia Child’s Ratatouille

4.5 from 4 votes
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Bursting with colorful veggies, Ratatouille is a juicy and tender vegetable casserole packed with savory flavor. Meaty eggplant, tangy tomato, fresh zucchini, and more come together with simple seasonings that let the seasonal produce shine. And this dish allows you to channel your inner-Julia Child because it’s based on her classic French recipe!

A wooden spoon with a slice each of tomato, eggplant, zucchini, pepper, and onion balanced on it and vegetable casserole in the background

Why You’ll Love This Ratatouille Recipe

Delicious Details

  • Cuisine Inspiration: French
  • Primary Cooking Method: Stovetop
  • Dietary Info: Gluten-free, Dairy-free, Vegan
  • Skill Level: Moderate

Ratatouille isn’t just a Disney movie featuring a cooking rat. It’s a traditional French vegetable casserole made with eggplant, zucchini, tomatoes, and peppers. Originally considered a summer dish since that’s when the vegetables it features are ripe, these days it’s great for any time of year.

While ratatouille is not exactly a quick dish to whip up, it’s surprisingly straightforward. Most of the prep time for this casserole is devoted to chopping up the vegetables. All those hearty veggies cooked in the same pot give this dish a delightfully savory broth that blends the distinct veggie flavors into one mouthwatering sauce. Here are even more reasons to love it…

  • Simple yet elegant. Since it is a menu staple at any authentic French restaurant, you will definitely impress anyone you serve it to. But you’ll know that it features basic ingredients, and really just involves chopping and sauteeing.
  • Great to make ahead. Since it’s made entirely of vegetables, which tend to keep well, this casserole is easy to make in advance. This makes it a great option for potlucks and picnics. Everyone is sure to love it as a side dish, and you’ll be the vegetarian and vegan guests’ favorite person at the party!
  • Julia Child’s recipe. If you are a foodie and a fan of her unmatched contributions to the culinary world, then you will want to honor her legacy by preparing this classic dish in your own kitchen.
A serving of ratatouille on a plate next to a salt and pepper shaker and some silverware

Recipe Ingredients

Choosing fresh, local vegetables while they’re in season will really make this Ratatouille pop. Scroll down to find the exact amounts for each ingredient in the recipe card.

  • Tomatoes. These will get skinned and sliced.
  • Eggplant. Peel before cutting.
  • Zucchini. You’ll want to cut them into sticks.
  • Olive Oil
  • Onions: Slice these into rings and cook them with the peppers.
  • Bell Peppers: Sliced into strips.
  • Garlic: Finely minced.
  • Salt & Pepper
  • Fresh Parsley: For this dish, I don’t recommend substituting with dried.
The ingredients for ratatouille laid out on a table with text labels including parsley, garlic, olive oil, salt & pepper, tomatoes, onion, eggplant, belle peppers, and zucchini.

How to Make Ratatouille

It’s amazing that a dish with just a handful of simple ingredients can come out so flavorful. Here’s is a quick overview. Be sure to follow the detailed steps in the recipe card to get restaurant-quality results.

  • Prepare the Tomatoes: Slice an “X” shape in the bottom of each tomato and drop in boiling water to briefly. Cool and peel off the skin. Cut them in half, remove the seeds, and slice.
Four whole tomatoes with an X shape cut into the bottoms
Slice an X on the bottom of the tomatoes.
A pile of tomato slices on a cutting board with a knife
Peel and slice.
  • Prep Eggplant and Zucchini: Peel the eggplant and cut it into slices. Slice off the ends of the zucchini and cut it into slices about the same size as the eggplant. Toss them with salt and let the excess moisture drain out.
  • Sauté the Vegetables: Heat olive oil, sauté the eggplant for about 1 minute on each side, then add the zucchini and cook until lightly browned. Transfer to a bowl.
Chopped eggplant and zucchini on a cutting board beside a knife and a sprig of parsley
Cut eggplant and zucchini.
Lightly browned eggplant and zucchini in a cooking pot beside a wooden spoon
Saute in olive oil.
  • Cook Onions and Peppers: In the same pan, cook onion and peppers until they are tender but haven’t browned. Add garlic, salt and pepper to taste.
  • Add the Tomatoes: Lay the tomato slices over the onions and peppers, cover and cook until the tomatoes begin to release their juices. Baste with the collected juices and reduce the liquids. Remove to a bowl.
Peppers and onions cut into strips and tossed together in a bowl
Cook onions and peppers.
Tomatoes laid over the top of the pepper and onion slices in a cooking pot
Add the tomatoes.
  • Make the Layers: Return one-third of the tomato mixture to the pot and sprinkle with parsley. Arrange half of the eggplant and zucchini on top. Add another layer of the tomato mixture, the remaining eggplant and zucchini, then the rest of the tomatoes.
Tomato, pepper and onions in the bottom of a cooking pot sprinkled with parsley
Top tomato mixture with parsley
A cooking pot containing the final layer of vegetables on the top of the casserole
Layer the vegetables.
  • Simmer and Reduce: Cover the pan and let it simmer over low heat for 10 minutes, then uncover and let most of the juices evaporate.
  • Serve and Enjoy: Season to taste. Then plate the ratatouille for each portion and serve!
A pot of vegetable casserole next to a spoon and a sprig of parsley

Tips for Success

Follow these tips to achieve the perfect ratatouille:

  • Use a Heavy Bottomed Pot: I recommend enameled cast iron or another heavy-duty pot so that the vegetables do not burn during the sauteeing and simmering time. You can go with a higher-end Le Creuset, but the more economical Lodge or even Amazon Essentials brand also does the job!
  • Preserve the Texture: Don’t skip the drying time for the eggplant after you remove it from its saltwater bath. Also, make sure you take the vegetables out of the oil as soon as they have browned. Absorbing too much water or oil can mess with the consistency of the vegetables.
  • Keep It Even: Be sure to slice the eggplant, zucchini and peppers uniformly so that they cook evenly. Thicker slices will end up too firm while thin slices soften too quickly.
  • Freshen It Up: If the vegetables used in ratatouille are in season, try getting fresh produce that’s sourced locally. Take a trip to the farmer’s market or a local farm stand to make the most out of this colorful summer dish.

A bite of ratatouille on a fork with a plate of vegetable casserole in the background

Storage and Reheating

Many people actually think ratatouille tastes better the second day after the flavors have really had a chance to blend. So it’s fine to make this dish in advance, or you can also just rest assured that even if you enjoy it fresh out of the oven, any leftovers you might have will still taste delicious.

  • Refrigerate: Since the entire casserole is made from cooked vegetables, it will keep in an airtight container in the fridge for up to a week.
  • Freeze: This casserole keeps great when it’s frozen for up to 3 months. Use double-lock freezer bags to store it, or put it in a tightly sealed freezer-safe container. Let it thaw in the fridge overnight before reheating.
  • Reheat: When you’re ready to reheat it, just add water (around 1/8 cup for each serving) and stir gently in a pot over medium-low heat. Add a bit of salt and pepper to boost the flavor before serving. Or pop it into the oven for 7 minutes at 375°F.
A plate of vegetable casserole next to a pot full of ratatouille

Make It a Meal

With all of those amazing flavors, all you really need is some crusty bread like my Gluten Free Baguette to sop up the juices. But there are lots of other ways to serve this versatile dish.

More Healthy Vegan Dinner Ideas

A portion of vegetable casserole on a plate next to a salt shaker and a sprig of parsley
4.5 from 4 votes

Ratatouille

Stuffed with a colorful variety of veggies, Ratatouille is a juicy and tender vegetable casserole. Based on Julia Child's classic recipe, it stars meaty eggplant, tangy tomato, and rich zucchini in a savory broth.
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 6

Equipment

  • Stove

Ingredients

For the Tomatoes

  • 1 lb. firm ripe, red tomatoes

For the Eggplant and Zucchini

  • 1 lb. eggplant
  • 1 lb. zucchini
  • 1 t salt
  • 3-4 T olive oil or more if needed

For the Onions and Peppers

  • 1/2 lb. thinly sliced yellow onions
  • 2 sliced green bell peppers
  • 2-3 T olive oil if necessary
  • 2 cloves garlic minced
  • Salt and pepper

For Final Preparation

  • 3 T minced parsley
  • Salt and pepper

Instructions

Prepare the Tomatoes

  • Bring a pot of water to a boil.
  • Slice an “X” in the bottom of each tomato.
  • Place the tomatoes in the boiling water for 30 seconds to 1 minute, or until skin starts to separate from the tomato.
  • Allow to cool slightly, then remove the skin.
  • Slice the tomatoes in half, remove seeds and juice, and slice into 3/8-inch strips.
  • Set aside.

Cook the Eggplant and Zucchini

  • Peel eggplant, and cut into slices about 3/8 in. thick, 2-3 in. long, and 1 in. wide.
  • Slice off the ends of the zucchini, and cut into slices about the same size as the eggplant (I quartered the zucchini lengthwise, then cut 2-3 in. long).
  • Toss the vegetables in a bowl with the salt, and let stand for 30 minutes.
  • Drain and dry on a towel.
  • Heat about 1T olive oil at a time in a 10- to 12-inch enamel skillet or pot
  • In a single layer, saute the eggplant for about 1 minute per side, followed by the zucchini, until lightly browned, adding more olive oil, as needed.
  • Set aside in a bowl.

Saute the Onions and Peppers

  • In the same skillet as the eggplant and zucchini, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned.
  • Add garlic, and salt and pepper, to taste.
  • Lay the reserved tomato slices over the onions and pepper. Season with salt and pepper.
  • Cover and cook on low for about 5 minutes, or until tomatoes begin to release their juices.
  • Uncover, baste tomatoes with juices, increase heat, and boil until most of the juice has evaporated.

Make Final Preparations

  • Place one-third of tomato mixture into an enameled pot or other casserole that can go on the stovetop. Sprinkle with 1 T parsley.
  • Arrange half of the eggplant and zucchini on top, then half of the remaining tomato mixture, and another 1 T parsley.
  • Arrange the rest of the eggplant and zucchini, then the remaining tomatoes and parsley.
  • Cover and simmer over low heat for 10 minutes (See Notes).
  • Uncover, baste with juices, and adjust seasoning.
  • Increase heat slightly, and cook uncovered for about 15 minutes, basting occasionally, until juices have almost completely evaporated.

Notes

Very slightly adapted from Mastering the Art of French Cooking by Julia Child.
  • To Store: Keep in an airtight container in the fridge for up to a week.
  • To Freeze: Freeze for up to 3 months. Use double-lock freezer bags or a tightly sealed freezer-safe container. Let it thaw overnight before reheating.
  • To Reheat: Cook in the oven for 7 minutes at 375°F or add water (around 1/8 cup for each serving) and stir gently on the stove over medium-low heat.
Nutrition Facts
Ratatouille
Amount Per Serving (1 serving)
Calories 224 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Sodium 402mg17%
Potassium 510mg15%
Carbohydrates 14g5%
Fiber 5g20%
Sugar 7g8%
Protein 9g18%
Vitamin A 485IU10%
Vitamin C 53mg64%
Calcium 131mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Brianne
Course: Side Dish
Cuisine: French
Method: Stovetop
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
A portion of vegetable casserole on a plate next to a salt shaker and a sprig of parsley

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26 Comments
  1. Mary @ Fit and Fed
    Reply

    This is so seasonal, and you’ve arranged it so beautifully in the pot, almost like a kaleidoscope pattern. Of course I’ve heard of salting eggplant to get the bitterness out (though it’s really only the big eggplants that need that) but it’s interesting that she calls for salting the zucchini and eggplant together. I’ll think of this one next time my husband brings home eggplant from the farmer’s market.

      1. Olivia
        Reply

        Sounds like you had a great and productive time! We did have a pick your own farm about a mile away from where we live and we would go fiflhaulty ever couple of weeks. My son really enjoyed being able to pick his own but unfortunately,they ended up closing last summer due to lack of business. It always seemed busy to me but apparently a big commercial type farm basically stole all of their business. Now we have to pay 40-50% more than we did when we picked our own. 🙁

  2. cynthia
    Reply

    3 stars
    Thats way too much work for Ratatouille. All you need to do is cut up into large bite sized pieces the vegetables, then pour some salt and olive oil over them, toss, then place in oven. All the other preparations like cutting the skin off tomatoes and soaking the eggplant in salt is uneccesarry and can’t imagine it fundamentally changes the flavor.

  7. Waegook Tom
    Reply

    5 stars
    Aaagh this looks amazing! I absolutely adore ratatouille and used to make it all the time back in the UK (or, at least a non visually-pleasing version of it) and it’s a recipe that I can find all the ingredients for pretty easily here in Korea! Thanks so much for sharing – and loving the idea of how you served it with the chicken and potatoes 🙂

  8. Sarah
    Reply

    I’ve been meaning to make Ratatouille ever since the movie Ratatouille came out but never took the plunge. You’ve given me inspiration. I’ve added Ratatouille to my “soon to make list”. Thanks for sharing.

  9. sunithi
    Reply

    This looks so fabulous I want to eat it right off your blog 🙂 Love all the veggies you used. Am pinning this and making this … maybe next week 🙂

  15. Amy Kim
    Reply

    Great photos and presentation!

    For some reason, I thought ratatouille was a mish mosh stew. I was wrong. This looks great! And I’m sure it tasted pretty incredible!

    Thank you for sharing Samantha!

  16. Paula @ Vintage Kitchen Notes
    Reply

    This dish brings such great memories, it was one of the first ones my grandmother taught me to do. I love ratatouille, and your final plate is perfect with the chicken and potatoes. Have a great week Brianne!

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Hi, I'm Brianne!

Welcome to Cupcakes & Kale Chips, where I share gluten free recipes & kid-tested family favorites!

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