Make Ahead

Genius Ratatouille From Alice Waters

August 24, 2011
22 Ratings
Author Notes

Ratatouille is a 2007 Pixar film about Remy, a culinarily talented rat, and Alfredo Linguini, an awkward garbage boy. The former’s dream is to cook in Paris’s most prominent restaurant (Gusteau’s) while the latter is rather, well, lost. When Linguini recognizes that Remy could be his ticket to a stable path and career, the two collaborate, make magic in the kitchen, and end up serving Paris’s most cold-hearted restaurant critic a dish so good he cries.

Kidding! Ratatouille is a southern French dish of stewed vegetables—commonly featuring eggplant, sweet peppers, summer squash, garlic, onion, and tender green herbs, in a tomato-based sauce. This version, as we know it, only came about around 200 years ago. Before that, “ratatouille” merely referred to a chunky vegetable stew.

This Genius ratatouille recipe from Alice Waters' 2007 cookbook The Art of Simple Food fusses only where it needs to fuss (over the eggplant), and adds a few smart, modern details—red chile flakes, a basil bouquet—that improve on a well-worn classic. Plus, it’s ratio is easy to remember: All vegetables conveniently work out to about a pound.

Salting, draining, and patting the eggplant cubes dry helps to remove excess water from the fruit (yes, it’s a fruit), which concentrates its flavor and makes for better browning later. Don’t be alarmed if your wrung-out eggplant is extra-thirsty for oil, and starts sticking to the pan—sticking is good for browning! Simply add another glug of oil, and stir frequently to keep the crisp faces from sticking too much and burning. From here, the eggplant gets folded into a saucy, flavorful base of peppers, squash, garlic, and tomatoes.

Now back to that basil bouquet (exactly as it sounds: a smaller bunch of basil tied into a bouquet with kitchen twine). Basil, as opposed to the woodier classics—thyme and rosemary—adds a liveliness to the vegetable party, pulling out the fruitiness of the tomatoes and bell peppers. This bouquet stays in only long enough to impart its aroma, replaced by a handful of its vegetal, freshly chopped leaves. —Genius Recipes

Watch This Recipe
Genius Ratatouille From Alice Waters
  • Prep time 20 minutes
  • Cook time 50 minutes
  • Serves 6 to 8
Ingredients
  • 1 medium or 2 small eggplant, cut into 1/2-inch dice
  • 4 tablespoons olive oil, divided, plus more to taste
  • 2 medium onions, cut into 1/2-inch dice
  • 4 to 6 garlic cloves, chopped
  • 1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
  • 1 pinch dried chile flakes
  • 2 sweet peppers, cut into 1/2-inch dice
  • 3 medium summer squash, cut into 1/2-inch dice
  • 3 ripe medium tomatoes, cut into 1/2-inch dice
  • Salt to taste
In This Recipe
Directions
  1. Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
  2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
  3. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.
  4. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.
  5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.
  6. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.

See what other Food52ers are saying.

  • Hannah
    Hannah
  • Florence Essman
    Florence Essman
  • Licole Paroly
    Licole Paroly
  • Austin Burges
    Austin Burges
  • Deborah Armitage Silverman
    Deborah Armitage Silverman
Genius Recipes

Recipe by: Genius Recipes

95 Reviews

Hannah July 20, 2021
Made this two nights ago, and ate leftovers today for lunch. Letting it sit in the fridge really brought out a heck lot more flavors. Long live summer tomatoes!! 🍅
 
jsnow August 18, 2020
Recipe is perfect as is. It highlights the flavor of fresh summer bounty!
 
Emily July 2, 2020
This was delicious! Aside from the prep work it came together easily. I subbed the basil and chili flake for a bundle of: fresh thyme, a few sprigs of oregano and a spring of rosemary. Then added fresh chopped basil, parsley and oregano before serving.
 
yukus M. October 13, 2019
I love the simplicity of this ratatouille. Thank you so much for sharing.
 
Florence E. October 6, 2019
Made it for 1st time. Lots of 'cutting', but well worth it. Turned out great. My basil was bad, so had to use dry, bottled basil. Instead of cloves I used dehydrated garlic. Entire batch has been devoured. We had homemade pizza yesterday and 1 section we topped with this recipe. Ended up putting some leftover spaghetti sauce on top as family wanted more red sauce. Requested to make again this week. Now that's a first for my family.
 
theconfusedquilter August 1, 2019
This is a much loved recipe in my kitchen. My family loves to eat it, and I just love making it. Love all the chopping and prep work--it's very relaxing and all those vegetables just smell divine and are so beautiful. We love it on it's own, topped with fried eggs, topping cheese grits or as a side with pork chops or roast chicken.
 
Licole P. June 11, 2019
My riff on this recipe is one of my favorite things to make and share. Sometimes I like to roast the eggplant in the oven (no salting and draining needed) to speed things up a little. I always, always add red wine to make a more robust flavor and add a little splash of something acidic - red wine vinegar, capers, a squeeze of lemon over the top, or sometimes even some preserved lemon. It's so good, and even makes for a perfect breakfast topped with eggs the next morning!
 
Austin B. April 9, 2019
I made this the other day, and I wasn't too impressed, it was way too sweet. I let it sit one day and am eating a bowl right now, and wow. Wow. One night of sitting completely changed this dish and made it absolutely incredible.
 
Deborah A. August 30, 2018
I never tire of trying a new ratatouille recipe. I originally fell in love with Janet Fletcher's recipe from her book, "More Vegetables, Please", a completely oven-roasted dish which adds black olives, capers, parsley and red wine vinegar. Still, I long to recreate the best-tasting version I've ever had in (of all places) Winchester, England. Perhaps this one will come close!
 
Nancy B. August 26, 2018
I've made it this way for many years. Great on it's own or served over pasta or polenta. Don't forget the cheese.
 
Jusika July 26, 2018
has anyone tried making a tart version of this? basically I am thinking of using puff pastry, and am wondering if it might be a better idea to make the ratatouille as is and spoon it all into the tart and then bake (or simply layer raw veggies in the pastry?)
 
lalf July 26, 2018
Make the ratatouille, cook it to a consistancy that's not too wet. Then bind it with 3 or 4 eggs, 1 Tb AP flour and a tsp b. powder. Follow instructions for making a Persian kuku / kookoo. Should be good.
 
Annie September 13, 2017
Is this a pound total for all veggies?
 
Upsidedownpineapple September 18, 2017
Yes. I doubled the recipe also as this recipe freezes well.
 
Nancy July 27, 2018
No, a lb weight for each vegetable. about 5 lb total (including tomato, pepper, eggplant, onion and summer squash).
 
Upsidedownpineapple September 9, 2017
This recipe was absolutely glorious. I doubled the ingredients and added a little thyme to the bouquet. It was wonderful served with a simple thyme, chive and Parmesan polenta for an elegant weekend supper.
 
Melissa M. August 13, 2017
Looks really pretty on the plate and delicious. My mother used to add chunked celery and sliced olives, so today in her memory I dared to add. Double win. Thank you for posting this recipe.
 
Tad July 26, 2017
This is a great recipe for a very delicious summer dish. My only changes were - I roasted the eggplant, green and yellow squash in olive oil in the oven before adding them to the dish. It works better for me to get a nice golden color on them. Apart from the basil I also tossed in an additional bundle of fresh spices like thyme and marjoram, and above all, a little sugar. I also used a little can of tomato sauce and some white wine. Cheers.
 
rlsalvati September 17, 2016
No need to rinse. Sometimes I don't even bother to salt and drain the eggplant.
 
KA September 17, 2016
Question about the first step -- are we meant to rinse the eggplant after it is diced and salted? It says to let drain (and pat dry in the following step) but never says anything about rinsing to begin with :/
 
Michael K. November 25, 2019
The salt will draw out a lot of water, if you tilt the container, it will run to the other end.
 
John K. December 16, 2015
Quite good. We served it the way a local restaurant does, over fresh polenta and sprinkled with some goat cheese.
 
leslie November 9, 2015
Helen Morrissey --- ratatouille is not a main course, it is a side dish......
 
Helen M. November 9, 2015
Hahaha, fair enough. It was enough by the way. There was even a little over.
 
Hannah July 27, 2021
It can be a main meal too, as I’ve found out. I’ve followed older recipes that direct me to serve it in bowls with a loaf of crusty bread for dipping and poached eggs.
 
Helen M. November 6, 2015
When this says serves 6-8 does it mean as a side or what? I am serving it with grilled fish and polenta for nine people. Not sure it is enough.
 
coolingwinds November 9, 2015
The recipe is very forgiving. You can safely add an extra zucchini or more tomatoes, etc if you need to cover a larger crowd, but generally I use it as a side dish. However, it's so good I can see eating it over polenta with a glass of wine! In fact, I might steal that idea Sandra. ????