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    Cooking Gorgeous » Recipes » Main Dishes

    Traditional French Ratatouille Niçoise Recipe

    Published: Aug 31, 2021 · Modified: Jul 30, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Discover the Secrets of French Cooking with This Traditional Recipe for Ratatouille Niçoise Dish

    Traditional French Ratatouille dish is a delightful marriage of tomatoes, eggplant, zucchini, and bell peppers, infused with aromatic herbs and a hint of garlic. 

    You can enjoy it as a side dish alongside grilled chicken or meat, especially lamb, or as a vegetarian or vegan main course served over plain rice, couscous, or simply mixed with pasta.

    Jump to:
    • Why This Recipe Works?
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Serving Suggestions
    • Storage and Reheating Instructions
    • Recipe FAQs
    • Related Recipes
    • Traditional French Ratatouille Nicoise Recipe

    Ratatouille is a traditional French / Mediterranean dish that originated in the Provence region of the South of France. 

    This flavorful vegetable stew is made with a combination of ingredients such as eggplants (aubergines), tomatoes, zucchini (courgettes), peppers, onions, and garlic. 

    Just like Türlü - Mediterranean Roasted Vegetables, the summer vegetables are typically cooked together until tender, allowing their flavors to blend and create a delicious medley.

    Traditional French Ratatouille Niçoise Recipe garnished with parsley leaves

    Ratatouille is often seasoned with aromatic fresh herbs like thyme, rosemary, and basil, adding an extra layer of fragrance and taste.

    This vegan and gluten-free vegetable stew dish is usually flavored with tomato paste, thyme, basil, and freshly ground pepper.

    Why This Recipe Works?

    • You can make this classic French dish ahead and serve at room temperature or slightly warm it up over gentle heat.
    • This easy Ratatouille recipe is a great way to turn "not-so-popular vegetables" into an exciting dish.
    • You can store the leftovers for up to 5 days refrigerated or for up to 3 months in the freezer.
    • The leftovers are great as a topping for pizza or pasta.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Labelled picture of ingredients for traditional French ratatouille recipe
    • Olive oil - Use a few tablespoons of olive oil just enough to saute the vegetables. Eggplants absorb lots of oil so be careful while sautéing them and don't add too much fat. Use a few drops of water to help with cooking the eggplants.
    • Eggplants - Pick slightly firm but not hard eggplants when buying them. They take longer to cook than other vegetables. Don't rush and undercook it and use a splash of water to help the cooking process.
    • Zucchini - You can use any type of zucchini or yellow squash as long they are fresh and firm.
    • Peppers - Red bell pepper or yellow bell pepper are my favorite but you can use your favorite sweet peppers of all different colors.
    • Red onions - They have a sharper taste than normal onions. They also add some purple color to this colorful vegetable stew. Alternatively, you can use brown or yellow onion.
    • Tomatoes - Use red & juicy summer tomatoes if you can or use tinned crushed tomatoes during the winter season.
    • Thyme - It is one of the most popular herbs to use in Mediterranean cooking. You can use rosemary or oregano instead.

    Step-by-Step Instructions

    Making this traditional Ratatouille recipe is fairly easy.

    However, to achieve the best results, you need to follow a few simple steps:

    Prepare Your Vegetables

    First, cut the vegetables into squares size 2 cm, not too big, not too small.

    eggplants cut in cubes
    zucchini cut in cubes

    We want them to melt, but also to be able to recognize each vegetable in the final dish.

    green, yellow and red peppers are cut in cubes
    Tomatoes cut in cubes for Ratatouille

    Sauté the Vegetables

    Sauté each vegetable separately with olive oil before adding in a tomato and onion-based sauce.

    Cooking the fresh vegetables separately ensures that each will taste exactly itself.

    Heat a large saucepan or large Dutch oven over medium-high heat and add 2 tablespoon olive oil.

    Add the eggplants to the pan and cook for 5 to 6 minutes until soft and starting to brown.

    Sautéing the aubergines with olive oil in a wok

    Transfer them to a plate and set them aside.

    Eggplants are placed in a bowl

    Add 1 tablespoon of olive oil to the same pan, add the zucchini, and sauté for 4 to 5 minutes until soft.

    Sautéing the courgettes in a wok

    Transfer them to a plate along with the eggplants and set aside.

    Sautéed zucchinis are placed in a bowl

    Add a drizzle of olive oil to the same pan, and sauté the peppers for 4 to 5 minutes until slightly cooked.

    Sautéing peppers in a large pan

    Transfer on a plate along with the eggplants and zucchini, and set them aside.

    peppers are placed in a bowl

    Prepare the Tomato Sauce

    For the tomato sauce, add the remaining 1 tablespoon of olive oil to the pan.

    Sauté the onions, garlic, and thyme together for 5 minutes until soft.

    Sautéing the onions, garlic and thyme with olive oil

    Stir in the tomato paste then add the chopped fresh tomatoes, salt, black pepper, and sugar.

    Cook for 10-15 minutes until the tomatoes are soft.

    If using juicy and nicely ripened tomatoes, you don't need to use tomato paste for this recipe.

    The tomatoes and tomato paste are added to the sautéed onions

    Cook the Vegetables in Tomato Sauce

    Add the aubergines, courgettes, and peppers into the pan and mix with the tomato sauce.

    The vegetables are cooking in tomato sauce until soft

    Gently simmer for 30 minutes or until it has a smooth and creamy consistency.

    Reduce the cooking time if you want your vegetables crunchy.

    Traditional French ratatouille dish in a wok

    Check the seasoning, add more salt if necessary, and garnish the cooked ratatouille with chopped parsley or fresh basil before serving in a large bowl.

    Top Tips From the Chef

    • Opt for ripe, seasonal vegetables for the best flavor and texture in your Ratatouille dish. Look for vibrant colors and firm textures when selecting ingredients.
    • Some aubergines can have a bitter taste. To avoid that, peel and cut your aubergines into the desired size and then leave them in salty water for half an hour, drain the water, and then dry them thoroughly before cooking.
    • When sautéing the vegetables, consider cooking them in batches. Overcrowding the pan can lead to uneven cooking and steaming instead of proper caramelization.
    • Let the Ratatouille rest for an hour before serving to allow the flavors to settle and deepen beautifully. Don't worry about heating it up before serving, ratatouille is also great when served warm.
    • Once all the ingredients are combined, let the Ratatouille simmer gently over low heat. This slow cooking process allows the flavors to develop and meld together beautifully.

    Serving Suggestions

    Ratatouille is incredibly versatile.

    This rustic vegetable French summer stew can be served as a side dish to complement grilled or roasted meat and fish dishes such as Rice Stuffed Chicken, Shish Tawook (Turkish Chicken Kebab), Mediterranean Baked Salmon, or Inegol Kofte.
    You can also serve Ratatouille as a main dish when mixed with grains such as Bulgur Pilavi (Turkish Bulgur Pilaf) or Turkish Rice (Sehriyeli Pilav).

    Or simply serve it mixed with boiled pasta, on a bowl of Pomme Puree (Creamy Mashed Potatoes), or scoop it with some crusty bread, or delicious Bazlama (Turkish Flatbread).

    Storage and Reheating Instructions

    Storage

    Allow the Ratatouille to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 5 days.

    If you want to extend the storage time, Ratatouille can be frozen. 

    Place it in freezer-safe containers or freezer bags, leaving some headspace for expansion. It can be stored in the freezer for up to 3 months.

    Reheating

    Reheat Ratatouille gently on the stovetop in a saucepan over low to medium heat. Stir occasionally to prevent sticking and ensure even heating.

    If you want to reheat the leftovers in a microwave, transfer the desired portion of Ratatouille to a microwave-safe dish. 

    Cover loosely with a microwave-safe lid or microwave-safe wrap. 

    Heat in intervals, stirring occasionally, until it reaches the desired temperature.

    Regardless of the reheating method you choose, remember to stir gently to distribute the heat evenly.

    Ratatouille can sometimes become softer upon reheating, but it will still retain its delicious flavors.

    Recipe FAQs

    Do you need to peel aubergine for Ratatouille?

    It is totally up to you whether you want to peel them or leave the skin on but I personally prefer peeling the aubergines in zebra patterns same as I do when making Aubergine Meatball Wraps (Islim Kebabi) or Greek Moussaka.

    What makes this French Vegetable Stew special?

    Ratatouille is a healthy yet flavourful Mediterranean dish that turns boring vegetables into a fun/wholesome meal. It is gluten-free and vegan/vegetarian friendly but also a satisfying side dish for meat lovers like me!

    Can I make Ratatouille in advance?

    Yes, Ratatouille can be made in advance. In fact, it often tastes even better the next day as the flavors meld together. Store it in the refrigerator in an airtight container and reheat gently before serving.

    Related Recipes

    For other delicious classic French recipes why not try:

    • freshly baked Potato Boulangere
      Potato Boulangere
    • classic French Mussel in white wine sauce served with salad
      Moules Mariniere - French Mussels
    • chicken liver pate served on a slice of brioche
      Chicken Liver Parfait - Pate
    • French slow cooked beef stew in a Dutch oven
      Julia Child's Beef Bourguignon

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this healthy and delicious Traditional French Ratatouille Niçoise Recipe as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

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    Traditional French Ratatouille Nicoise Recipe

    Ayla Clulee
    Traditional French Ratatouille dish is a delightful marriage of tomatoes, eggplant, zucchini, and bell peppers, infused with aromatic herbs and a hint of garlic. 
    5 from 7 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Main Course, Side Dish
    Cuisine French, Mediterranean
    Servings 4 people
    Calories 190 kcal

    Equipment

    • 1 frying pan
    • 1 Sharp knife
    • 1 kitchen scale
    • 1 peeler
    • 1 Rubber spatula

    Ingredients
     
     

    • 3-4 tablespoon olive oil
    • 1 medium eggplant (cut in 2 cm cubes)
    • 1 medium zucchini (cut in 2 cm cubes)
    • 1 red bell pepper (cut in 2 cm dices)
    • 1 orange or yellow bell pepper (cut in 2 cm dices)
    • 1 green bell pepper (cut in 2 cm dices)
    • 1 large red onion (cut in 2 cm dices)
    • 3-4 sprigs thyme
    • 2 cloves garlic (minced)
    • 1 tablespoon tomato paste (optional)
    • 3 medium tomatoes (cut in 2 cm dices)
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon sugar
    • 3 tablespoon chopped fresh basil or parsley (to garnish)

    Instructions
     

    • Heat a large wok or pan over medium heat and add 2 tablespoon of olive oil.
    • Add the eggplants to the pan and cook for 5 to 6 minutes. until soft and starting to brown. Remove on a plate and set aside.
    • Using the same pan, add another tablespoon of olive oil and sauté the zucchini for 5 to 6 minutes until soft. Transfer on a plate along with the aubergines and set aside.
    • Add another tablespoon of olive oil to the same pan and sauté the peppers for 5 to 6 minutes until slightly cooked. Transfer on a plate along with the aubergines and courgettes, and set aside.
    • Add the remaining 1 tablespoon of olive oil to the pan and sauté the onions, garlic, and thyme together for 3-4 minutes until soft.
    • Stir in the tomato paste then add the chopped tomatoes, salt, pepper, and sugar, and cook for 5 minutes until the tomatoes are soft.
    • Add the eggplants, zucchini, and peppers into the pan, give it a good stir, and gently simmer for 20 minutes or until it has a smooth and creamy consistency.
    • Check the seasoning, add more salt if necessary and add chopped parsley or basil before serving.

    Notes

    • Some eggplants can have a bitter taste. To avoid that, peel and cut your aubergines into the desired size and then leave them in salty water for half an hour, drain the water, and then dry thoroughly before cooking.
    • Opt for ripe, seasonal vegetables for the best flavor and texture in your Ratatouille dish. Look for vibrant colors and firm textures when selecting ingredients.
    • When sautéing the vegetables, consider cooking them in batches. Overcrowding the pan can lead to uneven cooking and steaming instead of proper caramelization.
    • Once all the ingredients are combined, let the Ratatouille simmer gently over low heat. This slow cooking process allows the flavors to develop and meld together beautifully.
    • Let the Ratatouille rest for an hour before serving to allow the flavors to settle and deepen beautifully. Don't worry about heating it up before serving, ratatouille is also great when served warm.
    • You can store the leftovers for up to 5 days refrigerated or for up to 3 months in the freezer.

    Nutrition

    Calories: 190kcalCarbohydrates: 21gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 629mgPotassium: 878mgFiber: 8gSugar: 13gVitamin A: 2963IUVitamin C: 128mgCalcium: 48mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Rebecca

      January 04, 2022 at 4:37 pm

      5 stars
      This is definitely the best ratatouille I’ve ever eaten. I made this last night and served it with fish. Delicious!

      Reply
    2. Frances

      March 25, 2022 at 3:24 pm

      5 stars
      Simply delicious!

      Reply
    3. Louise

      April 12, 2022 at 4:06 pm

      5 stars
      I love ratatouille and keep trying recipes. I have now stopped. This was the best I have ever made. Easy and delicious!

      Reply
    4. Bethy

      May 01, 2022 at 3:13 pm

      5 stars
      Awesome recipe. I just made it and it’s absolutely delicious! Thank you

      Reply
    5. Justine

      May 07, 2022 at 4:37 pm

      5 stars
      So delicious! Some ratatouille recipes can feel quite oily, but this is big on taste and freshness. Thoroughly recommended, thank you.

      Reply
      • Ayla Clulee

        May 16, 2022 at 7:18 am

        Hi, Justine! It is my pleasure. I am so glad you enjoyed this recipe and thank you for your kind comment!
        Best wishes
        Ayla x

        Reply
    6. Aline

      May 20, 2022 at 4:56 am

      5 stars
      I made this a day and a half ago, and it really just gets better and better. We will definitely be making this on a regular basis. Thank you!

      Reply
    5 from 7 votes (1 rating without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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