Simple Cast Iron Skillet Ratatouille

Simple Cast Iron Skillet Ratatouille Simplicity. This dish is the embodiment of it. The four components – sliced vegetables, blended sauce, a cast iron skillet, and the oven – create a finished meal that looks like a professional made it. And who’s to say you’re not a professional, right? 

Simple Cast Iron Skillet Ratatouille

Simple Cast Iron Skillet Ratatouille

Every time we make ratatouille, the most amazing phenomenon occurs. So amazing, in fact, that it’s probably my favorite part about making the dish.

About halfway through the cooking time, the entire apartment – or house, or shoebox, or basement, or wherever we happen to be living at the moment – overflows with the comforting aromas of this dish. It’s indescribable, really. All I can say is that I wish that I could bottle this scent, or maybe make it into a candle, and give it to people at Christmas.

As the squash cooks down, it turns sweet and soft. Meanwhile, the red pepper, tomato, garlic, and onion melt together, mixing with the herbs and becoming the sauce. Stubborn ol’ eggplant takes a little longer to cook, but that’s just more time for the rest of the flavors to get to know each other. And all of it happens right there in your cast iron skillet.   

Simple Cast Iron Skillet RatatouilleSimple Cast Iron Skillet RatatouilleSimple Cast Iron Skillet RatatouilleSimple Cast Iron Skillet Ratatouille

When we made ratatouille for the first time, we were still living in Brooklyn in an apartment building. To this day, I’m surprised that we didn’t have 40 of our neighbors lined up down the hall, knocking on our door to ask for the recipe. Then again, they were probably too busy dragging their laundry back-and-forth to the corner laundromat or waiting for the next 4 train to arrive. 

I’m not ashamed to admit it: the animated movie was what inspired us to make this dish for the first time last fall. [Yes, last fall. Clearly, this recipe has been a long time in the making.] BUT – Lots of experimenting and lots of perfecting went into this dish. And that’s because we wanted to take the things that we loved most about ratatouille and make them even better, for you, of course!

But, back to Brooklyn again, the mind-blowing ratatouille scent floated out of our windows, into the courtyard and into the hallways of our building. I am certain that NO other dish smells as good as ratatouille does; not even pizza or pasta or chocolate chip cookies. There’s no way I can describe it with words, you’ll just have to wait until you make it for yourself. 

It’s hard to believe that this was considered a peasant’s meal in the “olden days” in France. Squash, zucchini, bell peppers, tomatoes, eggplant, garlic, and onion grew in abundance in small gardens. Naturally, farm families made the best of what they had. Hence, ratatouille.

Little did all the rich folks know, while they thought they were living it up with their lamb chops, paté, and champagne – poor people were enjoying one of the greatest dishes known to man. Bon appétit!

Simple Cast Iron Skillet RatatouilleSimple Cast Iron Skillet RatatouilleSimple Cast Iron Skillet Ratatouille

5.0 from 1 reviews
Simple Cast Iron Skillet Ratatouille
Recipe type: Mains
Cuisine: French
Prep time: 
Cook time: 
Total time: 
A classic comfort dish, made with squash and eggplant in an herbed red pepper and tomato sauce. Delicious simplicity that cooks in a cast-iron skillet.
  • For ratatouille:
  • 1½ small eggplants
  • 1 red bell pepper
  • 3 small zucchinis
  • 3 small yellow squash
  • For sauce:
  • 3 cloves of garlic
  • ½ medium yellow onion
  • 1 red bell pepper
  • 1 - 15 oz. can of diced tomatoes
  • 3 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 tsp. sea salt
  • ½ tsp. pepper
  • 1 tbsp. dried oregano
  • 1 tbsp. red pepper flakes
  1. Preheat the oven to 375º. Add the ingredients for the sauce into a blender and blend until smooth.
  2. Save ¼ of the sauce for later and pour the rest into the cast-iron skillet. Spread around to smooth it out.
  3. Wash all of the veggies and slice them very thin – less than ¼" thick is best.
  4. Start arranging the slices in a spiral around the skillet, alternating between veggies.
  5. When the skillet is full, drizzle the remaining sauce over the top of the veggies.
  6. Lay a piece of parchment over the top of the skillet and bake for 1 hour.


By Date


  1. says

    Oh my gosh this looks JUST like the ratatouille in Ratatouille!! In terms of the perfect spiraling circular vegetables anyway. Love!! I was just chatting about this with my roommate and as soon as zucchini start going on sale at the store, I am definitely going to give this a try! Nice photos :)

    • thefitchen says

      Hi Trish –

      I used Ezekiel bread to serve with this! It is great when toasted – lots of nutty flavor. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: