Ratatouille is a traditional dish from the home kitchens of Provence, France. It’s a simple stew of glorious fall vegetables.

It is not fussy. It is not fancy. Ratatouille is the kind of meal that gives me so much joy to make and allows me to feel like I somehow obtained a little culinary wisdom.

This easy ratatouille recipe is a flavorful, hearty and satisfying weeknight dinner. Ratatouille is best served hot with a perfectly runny sunny-side up egg on top. Don’t forget to add your favorite crusty bread to sop up all the goodness.


• 1 lb eggplant, peeled (or part-peeled in striped pattern), and cut into 1-inch pieces

• Kosher salt

• Greek extra virgin olive oil

• 1 medium-sized yellow onion, finely chopped

• 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces

• 1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces

• 6 garlic cloves, peeled, and minced

• 2 lb vine ripe tomatoes, chopped

• 2 zucchini, halved length-wise, then cut into 1/2 inch pieces (half moons)

• 1/2 cup red wine

• 2 springs fresh thyme

• 1 tsp black pepper

• 1 tsp sweet paprika

• 1 tsp dried rosemary

• 1 tbsp sherry vinegar

• 3 tbsp chopped fresh basil




1. Place eggplant pieces in colander over your sink. Sprinkle with salt. Leave for 20 minutes as eggplant sweats out its bitterness. Pat dry.

2. In a large heavy pot or Dutch Oven like this one, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add red peppers and green peppers, cook for another 4 minutes, and continue to stir.

3. Add garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, rosemary. Season with kosher salt.

4. Raise heat to medium-high and bring to a boil for 5 minutes, stirring once of twice. Turn heat down, cover and cook over low heat for 20 minutes or so.

5. Remove ratatouille from heat. Taste and adjust salt to your liking. Add sherry vinegar and a generous drizzle of EVOO. Top with fresh basil.

To serve, transfer ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side.

To serve

• Fried eggs (sunny-side up)

• Crusty bread