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Ratatouille Tartine (toast)

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5 from 1 review

A beautiful and traditional way to use all your summer veggies in one dish! The French word ratatouille (rat-uh-too-ee, -twee; French ra-ta-too-yuh) is derived from the meaning,”to stir up”. This traditional French Provincal dish cooks every individual vegetable separately to ensure that all the veggies cook to their texture perfect state.

  • Total Time: 1 hour 50 minutes
  • Yield: 4 1x


Units Scale

2 medium yellow onions, sliced into half moons

3 medium zucchini, cut into 1 in pieces

2 medium eggplant, cut into 1 in pieces

1 14.5 oz can of petite diced stewed tomatoes, very well drained

3 sweet red peppers, such as bell peppers, seeded and cut into thin slices

4 garlic cloves

3 tablespoons fresh or dried rosemary, chopped

4 tablespoons fresh or dried thyme, chopped

2 bay leaves

1/2 cup fresh flat leaf parsley, coarsely chopped

Coarse salt and pepper to taste

1 cup olive oil, more as needed


  1. Preheat oven to 400 degrees F. Toss the eggplant, zucchini and 1/2 cup olive oil, and 1 tablespoon each of the rosemary and thyme on a large rimmed baking sheet. Season with salt and pepper to taste. Roast the veggies, tossing occasionally, until the are golden brown and well cooked, about 45 minutes.
  2. Heat 1/2 cup of olive oil in a deep skillet on medium high and add onions and garlic (cook until soft and slightly brown about 10 minutes). Then add: drained canned tomatoes, remaining thyme and rosemary, bay leaf, and peppers cook until peppers are soft, about 10-12 minutes. Season again with salt and pepper.
  3. Add eggplant and zucchini to the skillet on the stove. Reduce heat to medium-low and simmer, string occasionally, until vegetables are very soft, about 30 minutes.
  4. Stir in fresh parsley. Cook until just heated through, about 2 minutes.
  5. Remove from heat and serve as suggested, or eat plain!


You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. It is also delicious cold or a room temperature.

  • Author: Elena
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Savory
  • Cuisine: French