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Betty’s Ratatouille

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.

Rustic ratatouille with eggplant, zucchini, green peppers, tomatoes, onions, and parsley served in a vintage floral casserole dish.
Recipe link
Prep time25 min
Cook time45 min
Total time1 hr 10 min
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
130

Ingredients

  • 2 medium yellow onions — thinly sliced into rings
  • 2 medium green bell peppers — thinly sliced
  • 1 clove garlic clove — smashed & minced
  • 1 medium eggplant — peeled, cut into 1-inch pieces
  • 2 medium zucchini — quartered lengthwise, sliced ½ inch thick
  • 5 medium Roma tomatoes — peeled, cut into 1-inch pieces
  • ¼ cup parsley — chopped
  • 2 teaspoons salt (optional) — divided, plus more to taste
  • to taste black pepper (optional) — to taste
  • ¼ cup olive oil — divided, plus more only if needed

Instructions

  1. Prepare the Pot: Heat 2 tablespoons of the olive oil in a large heavy saucepan or Dutch oven over medium heat until the oil shimmers.2 tablespoons olive oil
  2. Cook the Aromatics: Add the onions and green peppers. Cook over medium heat for 8–10 minutes, stirring occasionally, until the onions are translucent and the peppers have softened but are not browned. Add the garlic and cook for about 30 seconds, just until fragrant.2 onions, 2 green peppers, 1 garlic clove
  3. Add the Vegetables: Stir in the remaining 2 tablespoons olive oil, eggplant, zucchini, tomatoes, 1½ teaspoons of the salt, and black pepper. Stir gently until the vegetables are evenly combined.2 tablespoons olive oil, 1 eggplant, 2 zucchini, 5 tomatoes, 1½ teaspoons salt, black pepper
  4. Simmer the Ratatouille: Increase the heat to medium-high just until the tomato juices begin bubbling around the edges of the pot. Reduce the heat to low, cover, and simmer for 25–30 minutes, stirring every 8–10 minutes, until the eggplant is tender, the peppers are soft, and the zucchini still holds its shape.
  5. Finish the Dish: Uncover and continue cooking over low heat for 5–10 minutes, stirring occasionally, until the juices have lightly thickened and the stew is no longer watery. Stir in the parsley. Taste and add the remaining ½ teaspoon salt only if needed.¼ cup parsley, remaining ½ teaspoon salt
  6. Serve: Serve hot, at room temperature, or chilled.

Notes

  • Use Olive Oil if Possible: Olive oil adds depth and complements the vegetables in a way that feels true to the dish's Mediterranean roots.
  • Keep Some Texture: Stir gently and avoid cooking the vegetables past the point when the eggplant is tender and the zucchini still holds its shape.
  • Peeling the Tomatoes: Cut a shallow X in the bottom of each tomato. Lower the tomatoes into boiling water for 30–60 seconds, then transfer them to ice water. The skins should slip off easily.
  • Fresh or Canned Tomatoes: When good fresh tomatoes are unavailable, substitute one 28-ounce can of whole peeled tomatoes. Drain and coarsely chop them, reserving the juice. Add a little reserved juice only if the pot seems dry.
  • Optional Olive Variation: Fold in ½ cup pitted small black olives with the parsley. Because the olives add salt, taste the ratatouille before adding the final ½ teaspoon salt.
  • Make Ahead: Prepare the ratatouille up to 1 day ahead. For the freshest finish, refrigerate it without the parsley, reheat gently over low heat, and stir in the parsley shortly before serving.
  • Storage and Reheating: Cool promptly and refrigerate in a shallow airtight container within 2 hours. Store for up to 4 days. Reheat gently over low heat until steaming throughout, or to 165°F if checked with a thermometer. Freeze for up to 3 months for best quality; the vegetables will be softer after thawing.
  • Serving Suggestions: Serve with Cheesy French Bread, Classic Budur Pilaf, Herbed Chicken Breasts with Olive Oil, or Busy Day Halibut.

Nutrition (Approximate Per Serving)

Yield

About 9 cups — Serving size: About 1½ cups

Calories
130
Carbohydrates
10.5 g
Protein
2.5 g
Fat
9.5 g
Saturated Fat
1.5 g
Cholesterol
0 mg
Sodium
790 mg
Fiber
3 g
Total Sugars
6 g

Equipment

  • Large heavy saucepan or Dutch oven (With lid.)
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Medium saucepan (For peeling the tomatoes.)
  • Bowl of ice water (For peeling the tomatoes.)