This Ratatouille recipe is inspired by the classic French dish featured in Disney Dreamlight Valley, where cooking it is a key quest for Remy. It’s a rustic, vegetable-forward stew that layers eggplant, zucchini, bell peppers, and tomatoes with herbs de Provence for a deeply savory and comforting meal. The slow simmering melds the vegetables into a tender, flavorful dish that works as a main course or a hearty side.
Ingredients
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- 1 large onion, diced (about 1 1/2 cups / 190 g)
- 4 cloves garlic, minced
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 yellow bell pepper, diced (about 1 cup / 150 g)
- 1 (28-ounce / 794 g) can crushed tomatoes
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 medium eggplant (about 1 lb / 450 g), sliced into 1/4-inch rounds
- 2 medium zucchini (about 1 lb / 450 g), sliced into 1/4-inch rounds
- 2 medium yellow squash (about 1 lb / 450 g), sliced into 1/4-inch rounds
- 2 tablespoons (30 ml) olive oil, for brushing
- 1 teaspoon herbes de Provence (optional, for garnish)
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- Add the diced red and yellow bell peppers and cook for 5 minutes, until they begin to soften.
- Stir in the crushed tomatoes, tomato paste, oregano, thyme, rosemary, salt, and black pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat.
- Using an immersion blender or carefully transferring to a blender, puree the sauce until smooth. (If using a blender, let the sauce cool slightly first and blend in batches.) Return the pureed sauce to the skillet.
- Arrange the eggplant, zucchini, and yellow squash slices in an alternating pattern over the sauce, starting from the outside edge and working in a spiral toward the center. Overlap them slightly for a nice presentation.
- Brush the vegetables with the remaining 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper.
- Cover the skillet with a lid or foil and bake for 30 minutes. Then, uncover and bake for an additional 30–40 minutes, until the vegetables are tender and the sauce is bubbling and slightly reduced.
- Let the ratatouille rest for 10 minutes before serving. Garnish with herbes de Provence and fresh basil, if desired.
Tips
- Slice evenly: Use a mandoline or a sharp knife to get uniform 1/4-inch slices. This ensures the vegetables cook at the same rate and look neat.
- Salt the eggplant: If your eggplant is large or seems bitter, sprinkle the slices with salt and let them sit for 15 minutes, then pat dry. This draws out moisture and reduces bitterness.
- Make ahead: The sauce can be made up to 2 days in advance and stored in the fridge. Assemble and bake when ready.
- Don’t skip the rest: Letting the ratatouille rest after baking allows the flavors to meld and the juices to settle, making it easier to serve.
Serving Suggestions
Serve this ratatouille as a main dish with crusty bread or over a bed of rice, quinoa, or couscous to soak up the sauce. It also pairs beautifully with grilled chicken, fish, or a simple green salad. For a Provençal touch, top with a poached egg or crumbled goat cheese.
Variations
- Traditional stovetop version: Instead of baking, after adding the vegetables, cover and simmer on low for 45–50 minutes, until tender.
- Add mushrooms: Sauté 1 cup of sliced mushrooms with the onions for an earthy depth.
- Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño to the sauce for heat.
- Herb swap: Use fresh herbs like basil, parsley, or chives instead of dried, adding them at the end.
Storage and Reheating
Store leftover ratatouille in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight. To reheat, warm it in a skillet over medium heat or in the microwave until heated through (165°F / 74°C). You can also freeze ratatouille for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, you can substitute 2 pounds of ripe tomatoes, peeled and chopped, for the canned. Simmer longer, about 20 minutes, to reduce the extra liquid.
Do I have to peel the vegetables? No, the skin on eggplant, zucchini, and squash is edible and adds color and texture. If you prefer a smoother texture, you can peel the eggplant partially.
Why is my ratatouille watery? This can happen if the vegetables release too much moisture. Make sure to cook the sauce down well before adding the vegetables, and avoid overloading the pan. Also, salting the eggplant beforehand helps.
Can I make this in a slow cooker? Yes, layer the sauce and vegetables in a slow cooker and cook on low for 4–5 hours, until vegetables are tender. You may need to thicken the sauce with a cornstarch slurry at the end.
Is this dish vegan? Yes, this recipe is completely plant-based as written. Just ensure your bread or sides are also vegan.
Can I use other vegetables? Absolutely. Try adding sliced potatoes, carrots, or fennel. Just adjust cooking times—root vegetables may need to be sliced thinner or pre-cooked.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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