This traditional French dish makes for fabulous leftovers, omelette filling, or on top of cooked spaghetti squash.  Ratatouille can be made numerous ways.  Some prefer to drain the juices from the vegetables and bake which creates a more stew-like consistency. If you prefer to keep it as a soup,  make the recipe as-is and the juices will create a nice savory broth. 

Prep Time:
20 Minutes

Cook Time:
30-40 Minutes

Ready In:
50-60 Minutes


  • 2 large onions (chopped)
  • 2 clove(s) garlic (minced)
  • 4 tablespoon(s) olive oil
  • 2 green peppers (seeded and cut into strips)
  • 1 lbs zucchini (sliced)
  • 1 lbs eggplant (diced)
  • 1 large tomato (skinned and wedged)
  • 3 tablespoon(s) fresh parsley (chopped)
  • 1/2 teaspoon(s) oregano
  • 1/4 teaspoon(s) black pepper


1. Sauté onions and garlic in olive oil until tender

2. Add remaining ingredients and bring to a boil

3. Reduce heat, cover, and let simmer until vegetables are tender (about 30-45 min.)

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