Vegetable Ratatouille

Recipe Information

Total Time: 

1 hour, 20 minutes



A French standby, vegetable ratatouille is a meal your family will love!


  • 2 medium eggplants, peeled and cubed
  • 1/2 cup olive oil
  • 2 medium yellow onions, thinly sliced
  • 1 green bell pepper, seeded and roughly chopped
  • 2 red bell peppers, seeded and roughly chopped
  • 2 large zucchini, quartered and cut into cubes
  • 4 tablespoons garlic, minced
  • 4 cups diced tomatoes, fresh or canned (36 ounces)
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon Herbs de Provence (or 2 teaspoons dried thyme)
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper


  1. Preheat the oven to 350°F.
  2. Salt eggplant and let sit on paper towels for about 20 minutes, to remove moisture. Rinse and pat dry. Toss with 1/4 cup olive oil and roast in the oven for 20 minutes, or until tender.
  3. While the eggplant is roasting, heat the remaining oil over medium heat in a large, heavy pot. Saute the onions for 10 minutes, then add the garlic and saute until tender and lightly browned.
  4. Add the peppers and saute 5 minutes, then add the zucchini and cook for 10 more minutes.
  5. Add the tomatoes and other remaining ingredients and let simmer for 20 minutes. Taste, adjust seasoning, and add eggplant. Simmer a few minutes more and serve.

Nutritional Information

206 calories, 15 g. fat, 0 mg. cholesterol, 611 mg. sodium, 19 g. carbohydrate, 7 g. fiber, 4 g. protein