Photo: robinarroyave

Yield: 8 servings
Community Recipe from


  • 4 tablespoon(s) olive oil
  • 4 clove(s) garlic
  • 3/4 cup(s) onion, finely chopped
  • 2 (28-oz) can(s) peeled Italian tomatoes
  • 10 fresh basil leaves
  • 1 (1-lb) eggplant
  • 3/4 teaspoon(s) salt
  • 6 tablespoon(s) olive oil
  • 1/2 white onion, cut into 1-in. pieces
  • 1 large yellow bell pepper, cut into 1-in. pieces
  • 1 large red bell pepper, cut into 1-in. pieces
  • 2 zucchini, quartered lengthwise then cut into 1/2-in pieces
  • 4 clove(s) garlic, thickly sliced
  • 1/4 teaspoon(s) red pepper flakes
  • 2 teaspoon(s) dried thyme
  • 1 teaspoon(s) dried oregano
  • 1 tablespoon(s) fresh Italian parsley, chopped
  • 1/4 teaspoon(s) black pepper
  • 1/2 cup(s) chicken broth
  • 3/4 cup(s) tomato sauce


  1. Pour 4 tablespoons olive oil into a 3-quart saucepan set on medium-high heat and cook the 4 whole cloves of garlic and onion for 3-5 minutes. Reduce the heat to a simmer and cook until the onions are soft and begin to brown, about 10 minutes, stirring occasionally.

  2. While the onions are cooking, put the tomatoes and their juices in a blender and process until smooth. Add the tomato puree to the onion mixture, raise the heat to high and bring to a boil for 5-8 minutes. Reduce the heat, add the basil and simmer for 25 minutes, stirring occasionally.

  3. Sprinkle the eggplant cubes with ¼ teaspoon of the salt and place in a colander set inside a bowl to catch the juices. Cover with a small plate, place a weight on top and drain for 15-20 minutes. Pat the eggplant dry with a towel and set aside.

  4. Heat 3 tablespoons of the olive oil in a large nonstick saute set on high heat until sizzling, about 2 minutes. Add the drained eggplant, cook for 5 minutes, tossing several times, then remove to a bowl.

  5. Add the remaining olive oil to the same pan and heat on high until sizzling , about 2 minutes. Cook the onion, peppers, and zucchini for 2 minutes, stirring occasionally. Add garlic, red pepper flakes, thyme, oregano, parsley, pepper and the remaining salt and cook for 3 minutes, until the vegetables have browned. Pour in the chicken stock and the browned eggplant and cook until reduced by half, about 2 minutes. Stir in the tomato sauce and cook until the sauce is thick, about 2 minutes. The vegetables may be cooled to room temperature and served, but the flavors will be more fully developed if refrigerated overnight, then returned to room temperature before serving.
October 2012

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

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