Ratatouille Recipe

Ratatouille with eggplant
Eising / Getty Images
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
312 Calories
19g Fat
33g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 312
% Daily Value*
Total Fat 19g 25%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 78mg 3%
Total Carbohydrate 33g 12%
Dietary Fiber 9g 31%
Protein 9g
Calcium 138mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ratatouille is a traditional French dish made of eggplants, tomatoes, and zucchini. It's often served as a side dish with lamb or other meats or poultry — even fish. Served over rice or couscous, it makes a hearty meal. This ratatouille recipe uses zucchini, yellow squash, and toasted pine nuts.


  • 2 tablespoons olive oil
  • 2 cloves garlic (finely chopped)
  • 1 large red onion (1/2-inch dice)
  • 1/2 cup toasted pine nuts
  • 1 medium eggplant (1/2-inch dice)
  • 2 large, ripe tomatoes (or one 14 1/2 oz. can of diced tomatoes)
  • 2 small zucchini (1/2-inch dice)
  • 2 small yellow squash (1/2-inch dice)
  • 1/2 cup chicken stock or broth (but see variation below)
  • 1 tablespoon chopped fresh oregano leaves (or 1 1/2 tsp. dried oregano—see variation below)

Steps to Make It

  1. Gather the ingredients.

  2. Heat a heavy bottomed sauté pan over medium heat for a minute, then add olive oil.

  3. When the oil is hot, add the onion, garlic and pine nuts and sauté for 3 minutes or until the onion is slightly soft.

  4. Add stock and eggplant and cook, stirring occasionally, for about 10 minutes or until the eggplant is tender.

  5. Add tomatoes, zucchini, and yellow squash and cook for about 10 more minutes or until the zucchini and squash are tender but still firm to the bite and brightly colored.

  6. Stir in the minced oregano leaves about a minute before cooking is finished.

  7. Serve garnished with a sprig of fresh oregano.


  • While this recipe calls for chicken stock (or broth), it can easily be prepared with vegetable stock instead, making it suitable for vegetarians or vegans.

  • Use 1½ tsp Herbes de Provence in place of the fresh oregano, and add them with the tomatoes, zucchini, and yellow squash, not at the end of cooking. This also applies to dried oregano if substituting it for fresh.