Easy Ratatouille

Prep Time:
40 mins
Total Time:
1 hrs

This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.


  • cup olive oil

  • 2 medium onions, chopped

  • 4 cloves garlic, minced

  • 2 large eggplants, (2 pounds), peeled in strips and cut into ¾-inch cubes

  • 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes

  • Coarse salt and ground pepper

  • 3 yellow or red bell peppers, ribs and seeds removed, cut into ¾-inch cubes

  • 1 can (28 ounces) diced tomatoes

  • 1 teaspoon dried thyme

  • ½ cup chopped fresh basil


  1. In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.

  2. Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.

  3. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)

Related Articles