Ratatouille is a very handy recipe to make the best of eggplant and other vegetables. This recipe is flavored with Mediterranean herbs.


2 T olive oil
2 clv garlic (crushed or minced)
1 onion (large, quartered and thinly sliced)
1 eggplant (small, cubed)
2 bell pepper (green, coarsely chopped)
4 tomato (large, coarsely chopped, or two 14.5 oz cans of diced tomatoes)
4 zucchini (small, cut into 1/4 inch slices)
1 t basil (dried)
1⁄2 t oregano (dried)
1⁄4 t thyme (dried)
2 T parsley (fresh leaves, chopped)


  1. In a 4-quart Dutch oven (or a saucepan), heat olive oil over a medium heat. Add the garlic and onions. Cook, stirring often so not to burn,, until softened, about 6 - 7 minutes.
  2. Add eggplant, stir until coated with oil. stir in peppers. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
  3. Add the tomatoes, zucchini, and herbs, mixing well. re-cover and cook over a low heat until eggplant is tender but not too soft, about 15 minutes


If you wonder what to do with leftovers, apart from the obvious reheat and eat, try:

  • Place in a buttered dish oven, top with mashed potato, sprinkle grated cheese on top. Call it grilled eggplant pie or ratatouille Parmentier,
  • Use the leftover ratatouille as filling for a quiche or savory tart.
  • Make a ratatouille Cornish pasty or a ratatouille empanada.
  • Layer lasagna sheets and ratatouille, cover with cheese sauce, cook in the oven at 375°F for about 30 minutes - or follow instructions for lasagna - and call it vegetable lasagna.
4 servings
Preparation time
Cooking time
Total time
50 minutes