Ratatouille With Eggplant and Zucchini

ratatouille
Ratatouille with squash, eggplant, and tomatoes. Westend61 / Getty Images
  • 85 mins
  • Prep: 20 mins,
  • Cook: 65 mins
  • Yield: 4 to 6 servings
Ratings

This savory seasoned combination of vegetables is easy to prepare. Serve this well-seasoned side dish with grilled, roasted, or broiled meat, fish, or poultry.

What You'll Need

  • 1 medium eggplant
  • 1 teaspoon salt
  • 2 to 3 tablespoons olive oil
  • 4 cloves garlic (coarsely chopped)
  • 1 medium onion (halved and thinly sliced)
  • 2 cans diced tomatoes (14.5 ounces each, with juice)
  • 1 to 1 1/2 cups bell pepper (red, yellow, and green, cut in 1-inch pieces) 
  • 1/2 cup fresh basil (coarsely chopped, about 12 large leaves)
  • 1/4 teaspoon black pepper
  • Dash oregano (dried)
  • 3 small zucchini (halved lengthwise then sliced)
  • Optional: Parmesan cheese (fresh shredded)

How to Make It

  1. Peel eggplant and cut in 1-inch cubes; put in a colander and sprinkle with the salt. Let stand in the sink for about 20 to 30 minutes to drain.
  2. In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté until onion is tender. Add the tomatoes, bell peppers, basil, pepper, and oregano.
  3. Cover and simmer, stirring occasionally, for 20 minutes.
  4. Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed.

    Serve with fresh shredded Parmesan cheese, if desired.

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