This dish originated in Provence, in the south of France. Traditionally it contains eggplant, zucchini, tomatoes, and onions, sauteed separately and then and stirred together, with garlic, parsley, and thyme. Bell peppers and mushrooms are frequent additions, along with the local herbs (rosemary, sage, oregano, marjoram, and savory.)
Modern variations may add other ingredients, roast or bake the vegetables, or even microwave them. Sometimes ratatouille is presented as a thick stew or even a soup. It is usually a vegan dish, but some recipes add chicken, meat, or seafood, and many suggest serving it with Parmesan cheese on top.
More information
Related categories 5
Sites 29
Sautéed vegetables seasoned with thyme and balsalmic vinegar.
Grilled eggplant, mirliton (chayote squash) with onions and red bell peppers. Season with parsley, bay leaves, thyme, and creole seasoning.
Eggplant, tomatoes, zucchini, onion, and bell pepper, seasoned with basil, garlic, and parsley.
Oven-roasted vegetables with Italian herbs, Dijon mustard, balsalmic vinegar, and optional cayenne pepper.
Eggplant, zucchini, and squash soup, made with canned tomato, vegetable, or V-8 juice.
Fat-free vegan recipe. Eggplant, zucchini, and plum tomatoes, seasoned with onion, garlic, red wine, and Italian seasoning.
Sliced vegetables, sautéed and then baked with commercial pasta sauce and parmesan cheese.
Sautéed vegetables baked into a mixture of Monterey jack cheese and sour cream.
Seasoned with Italian herbs, red wine, and Béchamel sauce.
Microwaved vegetables with spaghetti sauce, parmesan, and mozzarella cheese.
Fat-free vegan stew uses zucchini, tomatoes, potatoes, green peppers, with herbs, garlic, and onion. Includes nutritional analysis.
Twenty-minute casserole of eggplant, zucchini, canned tomatoes, and mushrooms, seasoned with thyme, red wine, and garlic. No onions.
Low-carbohydrate recipe with scallions and cherry tomatoes.
Eggplant, zucchini, mushrooms, bell pepper, and tomatoes, seasoned with sautéed garlic and parmesan cheese.
Sautéed vegetable casserole based on roasted eggplant.
Sautéed vegetables with thyme, bay leaf, and optionally served with Gruyere cheese.
Sautéed vegetables with cumin, coriander, and chili powder.
Sautéed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
Low-carbohydrate recipe of sautéed vegetables with ground beef, mozzarella and parmesan cheese, and canned mushrooms.
Sautéed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil.
Zucchini, red peppers, and tomatoes, with onion and garlic. Seasoned with pepper, mustard, lemon juice, and parsley. Salt-free.
Traditional recipe from the South of France, with preparation instructions for one-pot and separate cooking of each vegetable.
Fresh tomatoes, zucchini, eggplant, onion, and green peppers, seasoned with garlic and capers.
Seasoned with garlic and a bay leaf.
Includes sautéed vegetables with nutmeg and Swiss cheese.
Made with fresh vegetables and canned broth.
Sautéed vegetables, pre-cooked beans, with oregano, parsley, and red wine vinegar.
Fresh vegetables with canned stewed tomatoes, seasoned with herbs.
Squash, bell peppers, and fresh thyme to the standard base of eggplant, zucchini, and tomatoes.
Fresh vegetables with canned stewed tomatoes, seasoned with herbs.
Squash, bell peppers, and fresh thyme to the standard base of eggplant, zucchini, and tomatoes.
Eggplant, zucchini, mushrooms, bell pepper, and tomatoes, seasoned with sautéed garlic and parmesan cheese.
Fat-free vegan stew uses zucchini, tomatoes, potatoes, green peppers, with herbs, garlic, and onion. Includes nutritional analysis.
Sautéed vegetables baked into a mixture of Monterey jack cheese and sour cream.
Low-carbohydrate recipe with scallions and cherry tomatoes.
Sautéed vegetable casserole based on roasted eggplant.
Made with fresh vegetables and canned broth.
Twenty-minute casserole of eggplant, zucchini, canned tomatoes, and mushrooms, seasoned with thyme, red wine, and garlic. No onions.
Seasoned with Italian herbs, red wine, and Béchamel sauce.
Microwaved vegetables with spaghetti sauce, parmesan, and mozzarella cheese.
Sautéed vegetables with thyme, bay leaf, and optionally served with Gruyere cheese.
Fat-free vegan recipe. Eggplant, zucchini, and plum tomatoes, seasoned with onion, garlic, red wine, and Italian seasoning.
Sautéed vegetables with cumin, coriander, and chili powder.
Sautéed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
Fresh tomatoes, zucchini, eggplant, onion, and green peppers, seasoned with garlic and capers.
Oven-roasted vegetables with Italian herbs, Dijon mustard, balsalmic vinegar, and optional cayenne pepper.
Eggplant, zucchini, and squash soup, made with canned tomato, vegetable, or V-8 juice.
Low-carbohydrate recipe of sautéed vegetables with ground beef, mozzarella and parmesan cheese, and canned mushrooms.
Eggplant, tomatoes, zucchini, onion, and bell pepper, seasoned with basil, garlic, and parsley.
Seasoned with garlic and a bay leaf.
Sautéed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil.
Includes sautéed vegetables with nutmeg and Swiss cheese.
Sliced vegetables, sautéed and then baked with commercial pasta sauce and parmesan cheese.
Zucchini, red peppers, and tomatoes, with onion and garlic. Seasoned with pepper, mustard, lemon juice, and parsley. Salt-free.
Sautéed vegetables, pre-cooked beans, with oregano, parsley, and red wine vinegar.
Grilled eggplant, mirliton (chayote squash) with onions and red bell peppers. Season with parsley, bay leaves, thyme, and creole seasoning.
Sautéed vegetables seasoned with thyme and balsalmic vinegar.
Traditional recipe from the South of France, with preparation instructions for one-pot and separate cooking of each vegetable.
