Easy Ratatouille (Versatile, 1 Pot!)

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Big pot of vegan ratatouille topped with fresh basil

Friends, meet the ultimate summer meal! It doesn’t require turning on the oven or fussing with a complicated list of ingredients. Just throw a bunch of colorful summer vegetables into a pot with seasonings and olive oil and watch it transform into hearty, flavorful ratatouille. It’s absolutely perfect paired with any carb your heart desires (think bread and pasta and polenta, oh my!).

Our inspired version is easy to make, requiring just 1 pot and 10 simple ingredients, and it’s ready in less than 1 hour. Let us show you how it’s done!

Basil, thyme, garlic, onion, eggplant, bell pepper, zucchini, tomatoes, oregano, red pepper flakes, salt, pepper, and olive oil

What is Ratatouille?

But first, what is ratatouille and where did it come from?

Ratatouille is a stewed vegetable dish that originated in Nice, France. It’s commonly made with onion, garlic, tomato, zucchini, eggplant, bell pepper, and leafy herbs. And while dishes called “ratatouille” date back to the 18th century, a dish resembling the ingredients mentioned above didn’t make it into cookbooks until around 1930.

The following is an inspired version made with simple methods, accessible ingredients, and bold flavor.

How to Make Ratatouille

This ratatouille begins with cooking cubed eggplant in a pot with olive oil and a pinch of salt and pepper to allow it to release moisture and soak up flavor.

Bowl of cubed eggplant sautéed in olive oil

We then set the eggplant aside to give the zucchini, bell pepper, onion, and garlic a chance to cook without being overcrowded in the pan.

Sautéing zucchini, bell pepper, onion, and garlic in a Dutch oven

Next, we add the eggplant back in along with a duo of herby goodness: fresh basil and dried oregano. Additional salt and pepper provide even more flavor, while optional red pepper flakes add subtle heat and thyme provides more herbal notes.

For the tomato element, we opted for canned diced tomatoes for simplicity and bold tomato flavor!

Pouring canned tomatoes over sautéed eggplant, zucchini, and bell pepper with fresh herbs

After another quick 10 minutes of cooking, the vegetables become melt-in-your-mouth tender.

And lastly, we like to finish it off with additional basil for freshness and a swirl of good-quality olive oil for richness.

Holding the handle of a Dutch oven with ratatouille topped with fresh basil

We hope you LOVE this ratatouille! It’s:

Summery
Herby
Saucy
Savory
Classic
& Versatile!

It’s the perfect recipe for weeknights or for celebrating an overflowing garden of summer veggies (we see you, zucchini!).

What to Serve with Ratatouille

Wondering what to serve with ratatouille? The options are endless! We love serving it over our Easy Vegan Polenta or Easy Gluten-Free Pasta, but it’s also delicious served alongside The Best Vegan Grilled Cheese or with a hearty piece of Easy Homemade Wheat Bread. It could also be served over cauliflower rice, rice, quinoa, millet, or your favorite grains!

Pot of our easy ratatouille next to slices of bread topped with ratatouille

More 1-Pot Summer Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Slices of bread topped with ratatouille

Easy Ratatouille (Versatile, 1 Pot!)

A simple take on the classic French staple that’s colorful, flavorful, and packed with summer vegetables! Delicious served with pasta or bread. Just 10 ingredients and 1 pot required!
Author Minimalist Baker
Print
Pot of homemade ratatouille with fresh basil
4.93 from 14 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 (Cups)
Course Side
Cuisine French-Inspired, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 3 Tbsp olive oil, DIVIDED
  • 1 medium eggplant, diced into 1/2-inch cubes (1 eggplant yields ~5 cups chopped)
  • 2 medium zucchini, diced into 1/2-inch cubes (can use green or yellow // 2 zucchini yield ~2 ½ cups chopped)
  • 1 medium red bell pepper, diced into 1/2-inch cubes (1 bell pepper yields ~2 cups chopped)
  • 1 medium yellow or white onion, finely diced (1 onion yields ~2 cups chopped)
  • 4 large cloves garlic, minced (4 cloves yield ~2 Tbsp minced)
  • 1 (28-ounce) can diced tomatoes (or sub 2 pounds vine-ripened tomatoes, diced)
  • 1/4 cup chopped fresh basil (plus more for serving)
  • 1/2 tsp dried oregano
  • 3/4 tsp each sea salt and black pepper (plus more for seasoning eggplant)
  • 1 tsp chopped fresh thyme (optional)
  • 1/4 tsp red pepper flakes (optional)

FOR SERVING optional

  • Polenta
  • Pasta (gluten-free as needed)
  • Crusty bread (gluten-free as needed)
  • Drizzle of olive oil

Instructions

  • Heat 2 Tbsp (30 ml // adjust if altering number of servings) of olive oil in a Dutch oven (or large rimmed skillet) over medium heat. Once hot, add the eggplant and season with a pinch each of salt and pepper. Cook, stirring often, until the eggplant softens and begins to brown — about 10 minutes. Transfer to a plate and set aside.
  • Heat another 1 Tbsp (15 ml // adjust if altering number of servings) of oil in the same pan over medium heat. Add the zucchini, bell pepper, onion, and garlic. Cook until tender and slightly browned — about 10 minutes.
  • Add the eggplant back in, along with the diced tomatoes, basil, oregano, salt and pepper, thyme (optional), and red pepper flakes (also optional). Bring to a boil, then reduce to simmer and cook for another 10 minutes or until the liquid has slightly reduced and the vegetables are soft. Taste and adjust as needed, adding more salt for overall flavor, basil or oregano for more herb flavor, or red pepper flakes for heat.
  • Serve warm on its own or with pasta, polenta, or crusty bread. Optionally, garnish with fresh basil and a drizzle of olive oil.
  • Leftovers will keep stored in a sealed container in the refrigerator for up to 3-4 days or in the freezer up to 1 month.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 6 (Cups) Calories: 144 Carbohydrates: 18.1 g Protein: 3.4 g Fat: 7.2 g Saturated Fat: 1 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 520 mg Potassium: 727 mg Fiber: 6.6 g Sugar: 9.9 g Vitamin A: 870 IU Vitamin C: 41.4 mg Calcium: 34.7 mg Iron: 0.8 mg

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  1. Shalleene Pickard says

    I made this recipe exactly as directed and it is delicious! I’ve never had Ratatouille before and this is definitely going in the rotation for regular dinners. I will make this again. It was easy to make with ingredients that were readily available to me. Weserved it with the polenta that is recommended in the recipe. Yums!!!

    • Support @ Minimalist Baker says

      We’re so glad to hear you gave it a try and enjoyed both recipes, Shalleene! Thank you for the lovely review! xo

  2. Melissa Gillaume Cappaert says

    I have always loved ratatouille. When I saw this recipe posted I knew that I had to try this version as I am always blown away by the recipes on Minimalist Baker. This is the BEST version I have tried. Thank you Dana! You never disappoint. This is now my favorite recipe for ratatouille.

  3. William says

    Had to do this quickly – and it was. Prepped other vegs whilst eggplant was cooking. Forgot zucchini but it did not make much difference(?). Added much more garlic and chilli flakes (our thing!). Quick, easy, delicious – a red dot on the page in our collection of recipes.

    • Support @ Minimalist Baker says

      We’re so glad to hear it turned out well even without the zucchini! Thank you for sharing, William! xo

  4. Saba J says

    Delicious and simple to make, great for batch cooking or weekly meal prep… this actually tastes better the next day! For an extra layer of flavor try fire roasted diced tomatoes.

  5. Kait says

    I made this last night and it was the perfect way to use up some summer produce! It came together easily and was delicious and hearty. I served it with burrata and crusty homemade sourdough.

  6. Katie says

    Not sure how this only ended up 6 1-cup servings, since when I made it, it ended up being WAYYY more. But I’m not complaining since it is DELICIOUS. I ended up adding some beans (just so this can be a complete meal) and it was so nourishing :)

  7. Karen says

    I made this earlier in the week and it is so flavorful and delicious! I served it over lentil pasta. This will definitely be in my rotation of regular meals. So much goodness packed into it. Thank you for sharing this yumminess!!

    • Support @ Minimalist Baker says

      Yay! We love to hear this. Thanks so much for the lovely review, Karen! We are so glad you enjoyed!

  8. Sophie says

    Just made this recipe and it is delicious!! perfect Ratatouille! All the ingredients come together. I could see adding white beans for extra protein.

  9. Claudia says

    I made this yesterday and it was absolutely delicious, and it got rave reviews from my boyfriend too! It was an extra fun evening because we took the opportunity to watch the movie Ratatouille :-)

  10. Rachel says

    Made this and put it on top of a rice pasta. I left out the onion and garlic due to IBS sensitivities, which unfortunately took out a lot of the flavor that I’m sure the recipe would have as instructed. Still, an easy and delicious dish!

    • Support @ Minimalist Baker says

      Thank you for sharing, Rachel! The garlic and onion do add a lot of flavor, but for low FODMAP, you could try adding a pinch of asafoetida, green onion, or increasing the fresh herbs. Glad to hear you still enjoyed it overall! xo

  11. Andie Holloway says

    We made this last night and it was spectacular! I did peel and sweat the eggplant first (my fam isn’t down with eggplant peels, though I love them) and we omitted the oil and water sautéed, which worked beautifully. The whole shebang came together FAST and had such amazing flavor. We served over air fried polenta, but today, the leftovers will go over pasta. Our 9 year old declared this a make again! We loved it! Thanks for another hit, Dana!

    • Support @ Minimalist Baker says

      Aw, wonderful! We love to hear this. Thanks for the lovely review, Andie! We’re so glad everyone enjoyed!

    • Support @ Minimalist Baker says

      Hi Olwyn! We haven’t tried this recipe without oil, but we think if you sauté with water instead of oil it should work! Just keep an eye on it and if the pan is too try or the food starts to stick, add 1 Tbsp more water. Let us know how it goes! xo

  12. Catherine says

    This looks amazing! I was wondering if I could replace canned tomatoes with fresh (I have a ton coming from the garden right now) and what cooking modifications you would suggest for that swap?

    • Support @ Minimalist Baker says

      Hi Catherine! As the recipe is written we suggest you substitute ~2 pounds diced vine-ripened tomatoes for the can of tomatoes. If you don’t have a scale, we’d say you can do about 4-5 cups of diced tomatoes. Let us know how you like it! xo

  13. S.B says

    What do you suggest as an alternative to eggplant? I would love to try your original recipe but can’t do eggplant. Thank you!

    • Support @ Minimalist Baker says

      Hi there! You could simply substitute more summer squash in place of the eggplant, like yellow squash or zucchini, and just skip the step of sauteeing the eggplant separately. Alternatively, mushrooms might be nice? Let us know how you like it! xo

    • Support @ Minimalist Baker says

      Interesting! Thanks for sharing, Ester. We hadn’t heard of pisto. Looking up recipes for it, it looks like it might be less common to include fresh basil and oregano in pisto? Would love to hear if you have expertise on this!

  14. Olga Caddock says

    Thank you for this recipe – it looks delicious and I’ll definitely be giving it a try.

    How about using Garlic Infused Olive Oil when cooking the veggies? Do you think that would be a good idea – maybe instead of the minced garlic?

    I also have Garlic Granules – would those be suitable and in what quantity, please/

    Sorry about the queries

    • Support @ Minimalist Baker says

      Hi Olga! No apologies here, we love to answer questions! We think garlic infused oil would be so delicious in this recipe, and if you were to use garlic granules instead we’d suggest starting with 1/2 tsp and adding more if you like it more garlicky! xo