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Ratatouille With Eggplant and Zucchini

User Rating 3.5 Star Rating (2 Reviews)




Diana Rattray
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.


  • 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 (14.5 ounces each) diced tomatoes with juice
  • Red, yellow, and green bell pepper, cut in 1-inch pieces, about 1 to 1 1/2 cups
  • 1/2 cup coarsely chopped fresh basil, about 12 large leaves
  • 1/4 teaspoon black pepper
  • Dash dried leaf oregano
  • 3 small zucchini, halved lengthwise then sliced
  • Fresh shredded Parmesan cheese, optional


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.

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. Cover and simmer, stirring occasionally, for 20 minutes. 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.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Ratatouille Recipe, Member Lindacerveny

I loved this recipe. I used fresh plum tomatoes, parmesan cheese from a can and added some Aleppo Red Pepper flakes. Made a side of orzo to go with it. Even better the second day! It was also great heated in a tortilla the next day, like a fajita. Yum! I think actually the fresh tomatoes and Aleppo peppers made it a 5 star recipe.

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