Italian-Style Ratatouille

Recipe from Oxmoor House

More From Oxmoor House


  • 3 medium onions, thinly sliced
  • 2 medium-size green peppers, seeded and cut into 1/8-inch strips
  • 2 stalks celery, cut in thin lengthwise strips
  • 6 cloves garlic, minced
  • 1/3 cup plus 2 tablespoons olive oil
  • 2 medium eggplant, peeled and cubed
  • 2 medium zucchini, thinly sliced
  • 1 (16-ounce) can whole tomatoes, drained and coarsely chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried whole orégano
  • 1/2 teaspoon basil leaves
  • 1/2 cup salad olives, chopped


  1. Sauté onion, green pepper, celery, and garlic in oil in a large Dutch oven until vegetables are crisp-tender. Add eggplant and zucchini; cook 15 minutes, stirring occasionally. Add tomatoes, salt, pepper, orégano, and basil, stirring well; cover and cook 15 minutes. Sprinkle with olives before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Italian-Style Ratatouille Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy