Classic ratatouille with eggplant, tomatoes, squash, and garlic, deconstructed and sauteed in a frying pan. This easy side dish is flavorful, healthful and easy to prepare.
Ratatouille Saute

Rata-tat-too me.

Me: “Hey, what should I say about ratatouille?”

Boyfriend: “Do what?”

Me: “Ratatouille sauté”

Boyfriend: “The movie.”

Me: “Never saw it.”

Boyfriend: “You should. Little rats running around the kitchen making stuff…it’s hella good.”

Me: “I think it’s so funny when you say ‘hella.’”

Boyfriend: “Hella’s NorCal. ‘Hecka’ is SoCal”

It was a good conversation…we should have it more often.

It’s hard for me to say anything about my rat-a-tat-tooooey other than the fact that it’s hella good.

Vegetable dishes in my house can get pretty redundant. After work, we starvin’ marvins tend to chop vegetables with the hurried technique of a 4-year old with crayons on a Little Mermaid coloring book.

We chop, pitch oil and spices in the air, toss everything in the oven and sit peevishly until they’re ready 50 minutes later to feed our crabby pants famished faces.

ratatouille saute

The Ratatouille Sauté was a change up from our ush and even got a double eyebrow raise plus verbal confirmation of its worthiness from my sweetpea.  

It’s your classic ratatouille (eggplant, tomatoes, squash, garlic) deconstructed for a roll in the hay.  Sprinkled with parmesan. This is great as a side dish or can be made into a meal if you serve it with copious amounts of beer rice.

If there’s a rata-tat to be excited about, it’s this one!

More Healthy Side Dish Recipes:

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Ratatouille Saute

Ratatouille Sauté

4.58 from 14 votes
Classic ratatouille with eggplant, tomatoes, squash, and garlic, deconstructed and sauteed in a frying pan.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 to 6 servings


  • 3 tablespoons olive oil
  • 1 yellow onion chopped
  • 3 zucchini squash halved lengthwise and chopped
  • 1 yellow squash halved lengthwise and chopped
  • 1 eggplant peeled and chopped into 1/2" squares
  • 5 cloves garlic minced
  • 2 14-ounce cans diced tomatoes, including juices
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp salt or to taste


  • Heat the olive oil in a large skillet or wok over medium heat, and add the onion. Sauté onion until it begins turning brown, about 10 minutes
  • Add garlic, sauté 2 minutes
  • Add zucchini, eggplant, diced tomatoes, herbs and salt. Cover and stir every couple of minutes. You want the vegetables to reach a boil which will take about 12 minutes to reach if you’re cooking over medium to medium-high.
  • Continue cooking and stirring until the vegetables reach desired level of done-ness, for me this was another 7 minutes or so.
  • Don’t allow your veggies to get soggy. Soggy veggies are gross veggies.


Serving: 1of 4 · Calories: 183kcal · Carbohydrates: 25g · Protein: 6g · Fat: 11g · Fiber: 5g · Sugar: 10g
Author: Julia
Course: Lifestyle
Cuisine: French
Keyword: eggplant, ratatouille, sauteed vegetables, tomatoes, yellow squash
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

ratatouille saute

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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4.58 from 14 votes (14 ratings without comment)

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Questions and Reviews

  1. This tasty dish goes together so dang quick, that there’s absolutely NO reason not to make it…seriously!

  2. Ah, yes please! We love a good ratatouille, and this sounds especially good on a cold February night. Thank you for sharing with me…and making me smile!

  3. yummy. that’s so funny what you say about hella being nocal and hecka being socal. i guess i’m gonna lean towards being southern…

    it’s warmer and better there too… ratatouille was such a fun movie. i watch all those kids movies… with the kids. i wonder if i could get them to eat their veggies if i told them this was the recipe from that rat movie? i’ve never tried it.

  4. haha i do love the movie, and this dish! Definitely a winner for those “hi.I’mstarving.whatarewehavingfordinner” weeknight meals. yum!

  5. I laughed out loud at “hella” Haven’t heard that in a while. And agreed, this ratatouilli looks hella good!

    1. My mistake 🙂 You add the tomatoes, herbs and salt when you add the squash and eggplant 🙂 Thanks for catching this – I noted the changes in the recipe.

    1. Hi Kendra, thanks for catching that! I use about 2 to 3 tablespoons of olive oil to saute the veggies. I made the change to the recipe, so it should make more sense now 🙂

  6. Delicious. But needed to add about 14-18 oz more of tomato sauce, diced tomatoes with seasoning, or spaghetti sauce… at least for the size veggies I had. Not a problem. Trader Joe’s garlic tomato sauce came to the rescue.

  7. I. Love. This. We have tubs of it in the fridge now and that makes me so happy! Here’s my 2 cents, for what it’s worth:

    * Use at least 1 can of seasoned diced tomatoes (with like, basil and oregano in it already), the veggies are kinda bland on their own unless you give them a lot of seasoning to soak up.
    * A giant, deep dutch oven works best (my large frying pan was quickly overwhelmed)
    * No need to peel, brine, or de-seed eggplant
    * You will be eating this for days! Freeze accordingly.
    * Salt + parm on top! <3

  8. Omg complete goodness I just made this recipe and it will not be my last time. Very flavorful everything just burst and the salt and tomato fuses it together. YUMMY