Ratatouille isn’t just a dish—it’s a celebration of the harvest. Inspired by the traditional Provençal stew and infused with aromatic herbs, this version of a classic French vegan ratatouille is rich in flavor and entirely plant-based. It's warm, rustic, and deeply comforting, making it the perfect fall ratatouille recipe when the markets are brimming with eggplant, zucchini, and tomatoes. Whether you’re a fan of the ratatouille Disney made famous or simply hunting for tasty vegetarian recipes that are both nourishing and beautiful, this one-pot wonder fits the bill.

PIN IT

Classic French Vegan Ratatouille with Fresh Herbs

Print Recipe Pin Recipe

Prep Time 25

Cook Time 50

Total Time 1 15

Course Main Course, Side Dish

Cuisine French

Servings 6

Equipment

Large Dutch oven or heavy-bottomed pot Essential for a proper vegan stew like this. It retains heat and allows even cooking.
Wooden spoon or silicone spatula For gentle stirring without damaging the vegetables.
Sharp knife & cutting board You’ll be prepping a good variety of vegetables, so sharp tools make the job quicker and cleaner.
Mandoline (optional) If you want uniform slices, especially if you're inspired by the plated ratatouille Disney version.

Ingredients

Vegetables

1 large eggplant diced into 1-inch cubes (about 2 cups)
2 medium zucchini diced
1 yellow squash chopped
1 large red bell pepper chopped
1 large yellow bell pepper chopped
1 large red onion diced
4 garlic cloves minced
4 medium ripe tomatoes chopped (or 1 can of whole peeled tomatoes, crushed by hand)
1 cup crushed tomatoes for added depth and body
1 cup cooked jackfruit shredded (optional, but adds a meaty texture – great for fans of jackfruit recipes)

Aromatic Herbs & Seasoning

3 tablespoons extra virgin olive oil
1 tablespoon tomato paste
1 teaspoon herbes de Provence or a blend of thyme, rosemary, oregano, and marjoram
1 bay leaf
1 teaspoon salt adjust to taste
½ teaspoon black pepper
Fresh basil leaves for garnish

Optional: 1 teaspoon balsamic vinegar (for brightness)

Instructions

Prep the Vegetables

Start by washing and drying all your produce. Dice the eggplant and toss it with a sprinkle of salt. Let it sit in a colander for 15 minutes to draw out moisture and bitterness. Meanwhile, chop the zucchini, squash, bell peppers, onion, and tomatoes.
Rinse and pat the eggplant dry before using. This is especially important for eggplant recipes to prevent sogginess.

Sauté the Aromatics

In a large Dutch oven over medium heat, add the olive oil. Once hot, sauté the onions until translucent, about 5 minutes. Add garlic and tomato paste and cook for another 2 minutes, stirring constantly to avoid burning.

Build the Base

Add eggplant and sauté for 5–7 minutes until slightly browned. Stir in bell peppers, zucchini, and squash. Cook for another 10 minutes, stirring occasionally to avoid sticking.
If you’re including jackfruit, stir it in here—it will absorb all those rich, savory flavors. This twist makes the dish heartier and more aligned with other vegan dishes that aim to replace meat textures naturally.

Add Tomatoes and Simmer

Add fresh chopped tomatoes and crushed tomatoes. Stir in herbes de Provence, bay leaf, salt, and pepper. Reduce heat to low and cover. Let it simmer gently for 30 minutes, stirring occasionally. The vegetables should soften but still hold their shape.
For a richer flavor, remove the lid in the last 10 minutes to let some liquid evaporate. If desired, stir in balsamic vinegar for brightness before serving.

Garnish and Serve

Remove bay leaf and taste for seasoning. Top with torn fresh basil leaves and a drizzle of olive oil. Serve warm or at room temperature—the flavors deepen as it sits.

Pairings

This ratatouille recipe is incredibly versatile, making it a star among vegetarian dishes and easy ratatouille recipes alike.

With Bread: Crusty sourdough or French baguette slices are perfect for soaking up the juices.
Over Grains: Try serving it over creamy polenta, fluffy couscous, or nutty farro for a filling meal.
As a Side: Pair it alongside grilled tofu, seared tempeh, or even a baked potato.
Soup Version: Add a bit more crushed tomato and vegetable broth to turn this into a hearty ratatouille soup recipe—ideal for chilly nights.
With Wine: A glass of Grenache or Pinot Noir complements the sweet roasted peppers and savory herbs beautifully.

FAQs

1. What type of eggplant is best for ratatouille?

Globe eggplant is a great choice due to its meaty texture and availability. If you can find Japanese or Italian eggplants, they’re less bitter and don’t require as much salting.

2. Can I make this dish ahead of time?

Absolutely! This is one of those vegan dishes that tastes better the next day. Store it in the fridge for up to 4 days, and the flavors will intensify beautifully.

3. Is there a difference between ratatouille and other vegetable stews?

Yes. What sets the best ratatouille recipe apart is the layering of fresh, seasonal vegetables and the specific use of French herbs. It’s not just about stewing everything together—it’s about honoring the textures of each vegetable.

4. Can I make this dish in the oven?

Definitely. For a more "ratatouille Disney"-style presentation, layer thin slices of vegetables in a spiral in a baking dish, drizzle with sauce, and bake at 375°F for about 45 minutes. It’s visually stunning and ideal for dinner parties.

5. Can I freeze ratatouille?

Yes, ratatouille freezes well. Cool it completely and store in freezer-safe containers for up to 2 months. It makes for a convenient, easy ratatouille recipe to pull out on busy days.