Course Main Course, Side Dish
Total Time 10 minutes
Servings 4


  • 2 tbsp Olive Oil
  • ½ cup Onion, cut into 1" dice
  • 1 cup Bell Peppers, cut into 1" dice
  • 1 tbsp Minced Garlic
  • 1 tsp Dry Basil
  • ½ cup Eggplant, cut into 1" dice
  • ½ cup Zucchini, cut into 1" dice
  • 2 cups Tomatoes, cut into 1" dice
  • ¼ cup Tomato Paste
  • To taste Salt and Pepper
  • ½ to 1 cup Water/Tomato or V8 Juice


  1. In a large thick bottom pot, heat the olive oil.

  2. Add the onions, peppers, garlic and herbs.

  3. Saute for 4 or 5 minutes and add the eggplant, zucchini, tomatoes and tomato paste.

  4. Add enough water or tomato/V-8 juice to allow mixture to stew.

  5. Cook on medium-low heat until the vegetables are tender (about 15 minutes) and mixture thickens.

  6. Season with salt and pepper.

  7. Serve.

Recipe Notes

Ratatouille is a popular dish from the French south region of Provence.

It can be served as a casserole with melted cheese on top or served cold/room temperature as an appetizer.

Enjoy this dish and make it your own by adding your favourite in season vegetables.

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