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User Rating 4 Star Rating (9 Reviews)


Eggplant and Tomatoes

Eggplant and Tomatoes

Photo: Diana Rattray
A nicely seasoned combination of eggplant, tomatoes, and zucchini make this a flavorful dish.

Cook Time: 35 minutes

Total Time: 35 minutes


  • 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 teaspoon dried leaf basil
  • 1/2 teaspoon dried leaf oregano
  • 1/4 teaspoon dried leaf thyme
  • 2 tablespoons chopped fresh parsley


In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.

More Eggplant Recipes
Eggplant and Zucchini Casserole
Eggplant With Cheese and Bread Crumb Topping
Eggplant Bake
Eggplant and Oyster Casserole

User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent use of eggplant, Member Barb1646

The eggplant ratatoulle was excellent. Did not take long to make. I added some cokked ground beef. I actually made a lazagna using the eggplant dish and did add ricotta and mozzerella, absolutely excellent everyone raved about it.

32 out of 38 people found this helpful.

See all 9 reviews

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