Ratatouille Brings Out the Best in Late Summer Produce

This classic French Provencal stew is bright, silky, and bursting with flavor. The secret to success? Take it slow.

Made in one pot on the stovetop, this classic Provencal stew brings out the best in late summer produce. Audrey Le Goff

Best made in late summer using ripe vegetables, ratatouille is an iconic French Provençal stew of tomatoes, eggplant, zucchini, and bell peppers, slowly cooked together until creamy soft.

While an uncomplicated recipe, making a good ratatouille does require a bit of time. Make this stovetop version on a weekend, and enjoy it throughout the week—ratatouille tastes even better reheated.

What’s in a Name?

The word ratatouille comes from the Occitan “ratatolha,” which itself comes from the French “touiller,” both meaning “to stir.” In the 18th century, “ratatouille” referred to any type of stew in and around the French Riviera city of Nice—be it stewed vegetables, beans, potatoes, or meats.