This well-seasoned vegetable stew of eggplant, zucchini, onions, peppers and tomatoes makes a versatile dish.

Author:Inspired by Jane Brody Good Food, pg.520
Yield:2 1/2 qt.
Prep time: 00:15
Cook time: 00:30
Category:Main Courses


2 small eggplants
1/4 cups olive oil, divided
2 large onions, thickly sliced
1 large green bell pepper, seeded and cut in 2" strips, 1/4" thick
1 large red bell pepper, seeded and cut in 2" strips, 1/4" thick
3 cloves garlic, minced
2 1/2 lb. tomatoes, chopped
1 1/2 lb. zucchini, cut cross-wise and sliced in 1/2" slices
1/2 tbsp. thyme
1/2 tbsp. oregano
2 tbsp. fresh basil, minced (or 1/2 t dried)
1/2 tbsp. black pepper, ground
1/4 tbsp. salt
1/8 tbsp. cayenne pepper
2 tbsp. fresh parsley, minced


  1. Cut the eggplant into 3/4" cubes. Place the diced eggplants in a colander, sprinkle well with salt, weight the pieces down with a plate or bowl, and let the eggplant drain for 30 minutes.
  2. Heat 1 tbsp. of olive oil in a large, heavy skillet. Add the onions and green and red peppers, and sauté them until the onions are translucent.
  3. Add garlic and tomatoes. Cook the vegetables, stirring them, for about 3 minutes. Transfer the mixture to a bowl, and wipe out the pan.
  4. Heat another tablespoon of oil in the pan, and sauté the zucchini for about 10 minutes.
  5. Add the zucchini to the other vegetables in the bowl, leaving behind as much oil as possible.
  6. Rinse, drain and dry the diced eggplant with paper towels. Add the remaining 2 tbsp. olive oil to the pan, and sauté the eggplant for about 10 minutes.
  7. Return the reserved vegetables to the pan, and mix them well with the eggplant. Heat the ratatouille and cook for about 5 minutes. Stir in the thyme, basil, oregano, pepper, salt, cayenne, and parsley.