Rustic ratatouille with eggplant, zucchini, green peppers, tomatoes, onions, and parsley served in a vintage floral casserole dish.

Betty’s Ratatouille

Name: Betty’s Ratatouille
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Ingredients: 2 medium yellow onions; 2 medium green bell peppers; 1 clove garlic clove; 1 medium eggplant; 2 medium zucchini; 5 medium Roma tomatoes; ¼ cup parsley; 2 teaspoons salt; to taste black pepper; ¼ cup olive oil

A slow simmer draws this gardenful of vegetables into one rustic dish. Eggplant and zucchini turn tender in the tomato-rich pan without losing their distinct character.

By Betty Lou Gardner1 hr 10 minUpdated 2026-08-25

Ratatouille is a rustic vegetable dish that celebrates simple ingredients and slow-cooked flavor! Eggplant, zucchini, green peppers, tomatoes, garlic, and parsley simmer together until tender, creating a rich, savory stew that feels both comforting and wholesome. Whether served as a side dish, light supper, or alongside crusty bread, it's a timeless recipe that only improves with a little time.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

This is the kind of dish I make when the garden is giving me a little bit of everything at once. I don't worry too much if one vegetable is larger than another because it all settles together in the pot eventually. I think it tastes best the next day when the garlic, tomatoes, and parsley have had time to get acquainted with one another.