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This hearty country dish from the Provence region of France is an easy mix of seasonal vegetables, garlic, and olive oil.� 

  • Prep:
  • Total Time:
  • Yield: Makes 3 quarts

Source: Everyday Food, October 2010


  • 1 can (28 ounces) whole peeled tomatoes
  • 6 tablespoons extra-virgin olive oil
  • 1 large eggplant (1 pound), cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 2 large yellow onions (1 pound total), diced large
  • 1 head garlic, cloves smashed and peeled
  • 2 bell peppers (any color), seeded and diced large
  • 2 large zucchini (1 pound total), diced large
  • 1 bay leaf
  • 1 tablespoon fresh marjoram or oregano leaves
  • 2 to 3 tablespoons red-wine vinegar


  1. Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.

  2. Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.

  3. Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Cook's Note

This recipe yields a batch big enough for these other recipes: Ratatouille with Pasta, Ratatouille and Baked Eggs, and Ratatouille Phyllo Wraps. It can also be served as a simple side dish or spooned onto toasted crusty bread.

Reviews (11)

  • ohioucara 19 Jan, 2015

    I made this for the first time and was delighted! I followed the recipe exactly and served it over corn grits. I don't particularly jump for joy over any of the ingredients on their own, but put together in this way ended up being quite delicious. I will for sure make this again and again, not changing a thing. (I love finding vegetarian meals as well).

  • genevieve737 18 Aug, 2014

    Great Farmer's Market recipe! I didn't really see the point of "roasting" tomatoes, but I guess that would depend on how much juice is. I used only half the oil, and served it with brown rice and some adzuki beans I had already cooked up for a nice vegan meal my husband devoured. :)

  • Reitre 7 May, 2014

    Really good recipe. Added a can of diced fire-roasted tomatoes. This is a favorite.

  • Sara-25 18 Jan, 2014

    This is THE best ratatouille recipe I've ever come across. Thrush

  • Sara-25 18 Jan, 2014

    his is THE best ratatouille recipe I've ever come across.Thrush

  • klaus_90 16 Dec, 2013

    easy to make and healthy , i like that recipe . psoriasis

  • Jacklynj77 18 Mar, 2013

    This is an excellent recipe for ratatouille. I didn't have any marjoram so I used thyme and basil instead. I also used a little less garlic than the recipe called for. It turned out perfectly. It also makes a great pizza topping with a little balsamic and mozzarella the next day.

  • BunniKins 7 Mar, 2013

    By far this is one of the easiest, tastiest and most flexible recipes for ratatouille. This is my second time doing it and I'm experimenting with different presentations and slicing. It's consistently flavorful. Do be careful about the vinegar in the end though and taste as you add.

  • Bea Rud 31 Aug, 2012

    Enter your review...

  • Suzanne1307 4 Mar, 2012

    I have made this ratatouille several times now and it just keeps getting better and better all the time. I add more tomatoes than the recipe calls for. Totally delicious!

  • Zan 22 Aug, 2011

    The recipe couldn't be simpler, even if you're working with fresh tomatoes rather than canned, and the resulting flavors are just spectacular. The trick of roasting the tomatoes a bit to intensify the flavors makes the dish, I think. (And do try the related recipe using the leftovers for "Baked Eggs with Ratatouille" - it's terrific, too.)

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