Ratatouille is a delectable French dish that is rustic yet refined, rich yet restrained, and definitely delicious. Ratatouille has long been a comfort food in the summer months, but it will liven up your table any time of year. Thin slices of eggplant, zucchini, and yellow squash slowly cook in a bright tomato sauce with plenty of olive oil.


Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours, 30 minutes
  • Print


  • 1 medium globe eggplant or 2 Japanese eggplants
  • 2 small zucchini
  • 2 small yellow summer squash
  • 2 cups marinara sauce, divided
  • 2 tbsp olive oil
  • 1 small bunch fresh parsley, chopped


1) Slice the eggplant, zucchini, and squash as thinly as possible (a mandoline is perfect for the task). Spread cut vegetables into an even layer on a large cutting board and season with kosher salt and ground black pepper.

2) Spread ½ of the tomato sauce in an even layer on the bottom of a Suvie pan. Starting in one corner of the pan, alternate placing slices of eggplant, zucchini, and squash upright in a horizontal stack. Repeat on remaining side until the pan is full.


3) Drizzle vegetables with olive oil, then spread the rest of the marinara sauce over the sliced vegetables in an even layer


4) Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

5) Remove pan from Suvie. Season ratatouille to taste with salt and pepper. Garnish with fresh parsley and serve.

Wine Pairing

Ratatouille can be easily overwhelmed by robust wines so when pairing stick to lighter reds. These wines will allow the subtle vegetable notes to come through. We recommend pairing this dish with a Pinot Noir or a good Tempranillo.

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