James Carrier
MAKES: 4 servings

This one-pan ratatouille is an easy vegetable stew that makes a great main dish when served over pasta, grilled artisan-style bread, or polenta. You can also serve it as a side dish with grilled burgers or chicken.

How to Make It

Step 1

In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.

Step 2

Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.

Step 3

Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.

Step 4

Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.

Ratings & Reviews

Jalapena's Review

September 26, 2009
I made this tonight with only one small pepper rather than the 1lb of peppers that the recipe calls for. It was perfect, and very flavorful. I served it with creamy polenta and we both cleaned our plates. I will definitely made this again.

GBrainz's Review

April 06, 2014
I love this recipe. I have made it so many times now and it's a hit. I keep tweeking it a bit and it gets better and better. I use regular egg plant and I add in a sliced green pepper as well and also 6-8 garlic cloves. I used the diced tomatoes with seasoning so that adds a bit more spice to the mix.

promogal's Review

August 13, 2013
Very good but needs to be spiced up. When I make next time I'm going to see what the other reviewers did & make some improvements to it as there seem to be some good suggestions.

vicki67's Review

March 19, 2013
Made this for dinner tonight and it was delicious, on top of it being quick, easy, inexpensive to make. I forgot to get basil so I added some dried thyme, oregano, and rosemary to it plus I put in fire roasted tomatoes w/garlic. My hubby loved it and told me to make this again. Will definitely be added in my dinner rotation.

kvluv2cook's Review

February 07, 2013
Outstanding! Served it as a side dish with white chilli at our holiday party this past year. Veggies stayed nice and crunchy (al dente) even after the leftovers sat in the fridge for a few days.

tabela's Review

October 22, 2012
so easy and so yummy! I served it over rigatoni as suggested. It proved to be a warm, hearty meal but very light at the same time. that's a rare combo.

gotbidnezz's Review

September 22, 2012
This is a really delicious easy way to use all the veggies in the refrigerator. It's much simpler than most ratatouille recipes, but just as delicious.

MackSchultz's Review

May 22, 2011
Fantastic! I used fire roasted + garlic canned tomatoes. My eggplant was bad before I was able to make this recipe, so I just added more zucchini. Served it with ciabatta broiled for ~3 minutes with garlic + olive oil. Delicious and great for a cold night!

balkowna's Review

October 10, 2010
This is a great vegetarian dish! My serving never made it over pasta, or anything else. I practically at it right out of the pot. Made this several times, but now I double the batch.