Ratatouille with Eggplant, Tomatoes and Herbs

  • PrepTime: 20 Mins
  • CookTime: 35 Mins
  • TotalTime: 55 Mins


  1. 2 tablespoons olive oil
  2. 2 cloves garlic (crushed and minced)
  3. 1 large yellow onion (trimmed, quartered, and thinly sliced)
  4. 1 small eggplant (washed, trimmed, and cubed)
  5. 2 green bell peppers (washed, trimmed, and coarsely chopped)
  6. 4 large tomatoes (washed and coarsely chopped, or 2 (14.5-ounce) cans diced tomatoes)
  7. 3 to 4 small zucchini (washed, trimmed, and cut into 1/4-inch slices)
  8. 1 medium bay leaf
  9. 1 teaspoon dried leaf basil
  10. 1/2 teaspoon dried leaf oregano
  11. 1/4 teaspoon dried leaf thyme
  12. 2 tablespoons chopped fresh parsley


  1. Gather the ingredients.
  2. In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat.
  3. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes.
  4. Add eggplant and stir until coated with oil. Add peppers and stir to combine.
  5. Cover and cook for 10 minutes, stirring occasionally to keep the vegetables from sticking.
  6. Add tomatoes, zucchini, bay leaf, and herbs, and mix well.
  7. Cover and cook over low heat about 15 minutes, or until the eggplant is tender but not too soft.
  8. Serve hot as a side dish or vegetarian/vegan main course and enjoy!