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Ratatouille with Eggplant and Zucchini

Ratatouille with Eggplant and Zucchini
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Did you think Ratatouille was only a movie? Great, easy dish AND you can get most of the prime ingredients at the farm market!

Photo Credit: Delish.com

  • ⅓ cup olive oil
  • 2 medium onions chopped
  • 4 garlic cloves minced
  • 2 large eggplants, peeled in strips and cut into ¾" cubes
  • 4-5 medium zucchini cut into 1" cubes
  • 3 yellow or red bell peppers, seeds removed, cut into ¾" cubes
  • 28 oz can diced tomatoes
  • 1 tsp dried thyme
  • ½ cup chopped fresh basil
  • Salt and pepper
  1. In a 5 quart pot, heat oil over medium heat.
  2. Cook onions, stirring occasionally, until soft (approx. 5 minutes).
  3. Add garlic; cook until fragrant (approx. 1 minute).
  4. Stir in eggplant and zucchini; season generously with salt and pepper.
  5. Add ¾ cup water; cover, and simmer until vegetables are beginning to soften, stirring once (approx. 5 minutes).
  6. Stir in bell peppers; simmer, covered, until softened (approx. 5 minutes).
  7. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender (approx. 15-20 minutes).
  8. Remove from heat. If serving immediately, stir in basil.


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