Food & Cooking Recipes Lunch Recipes Easy Ratatouille 3.2 (126) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 19, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hrs Servings: 8 This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta. Ingredients ⅓ 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 Directions 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. 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. 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.) Rate it Print