Prep Time:
20 mins
Total Time:
1 hrs 15 mins
3 quarts

This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.


  • 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.

    Marcus Nilsson

Cook's Notes

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.

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