Cook each vegetable on its own before they meet. Crowd the eggplant, zucchini, and peppers into one pot and they steam into gray mush; sear them separately and they hold their shape in the sauce the tomatoes make.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep30 min
Cook45 min
Makes6 servings
CuisineFrench
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for6servings
Canned tomatoes
Whole peeled tomatoes crushed by hand for the base.
Sear separatelyBrown the eggplant, then the zucchini, then the peppers in batches in olive oil. Crowding steams them, so give each vegetable room and pull it when it colors.
Build the baseSoften onion and garlic, add the hand-crushed tomatoes and thyme, and simmer into a loose sauce.
Marry low and slowReturn all the seared vegetables to the pot and cook gently 20 minutes so they soften together without falling apart.
Rest and finishTake it off the heat, tear in fresh basil, and let it sit. Ratatouille tastes better warm than hot, and better still the next day.
Can you make Ratatouille in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Ratatouille? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Ratatouille ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Ratatouille gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Ratatouille vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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