Ratatouille with Eggplant, Tomatoes and Herbs Recipe

Ratatouille
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  • 55 mins
  • Prep: 20 mins,
  • Cook: 35 mins
  • Yield: 6 Servings
Ratings (4)

Ratatouille is a French dish typically made with garlic, onions, bell peppers, tomatoes, zucchini, and eggplant. The dish can be baked or simmered on the stovetop, and the seasonings usually include a variety of herbs.

This version is made with the standard fresh vegetables, and it is seasoned with a combination of Italian herbs. The dish is cooked on the stovetop for about 30 to 35 minutes. 

Use fresh tomatoes or good quality canned tomatoes in the dish.

What You'll Need

  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed and minced
  • 1 large onion, quartered and thinly sliced
  • 1 small eggplant, cubed
  • 2 green bell peppers, coarsely chopped
  • 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
  • 3 to 4 small zucchini, cut into 1/4-inch slices
  • 1 medium bay leaf
  • 1 teaspoon dried leaf basil
  • 1/2 teaspoon dried leaf oregano
  • 1/4 teaspoon dried leaf thyme
  • 2 tablespoons chopped fresh parsley

How to Make It

  1. In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat.
  2. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes.
  3. Add eggplant; stir until coated with oil. Add peppers; stir to combine.
  4. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
  5. Add tomatoes, zucchini, bay leaf, and herbs; mix well.
  6. Cover and cook over low heat about 15 minutes, or until the eggplant is tender but not too soft.

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