Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 garlic clove, coarsely chopped
- 2 large tomatoes (about 1 pound), halved and sliced 1/2 inch thick
- 1 medium eggplant (1 pound), cut into 1-inch dice
- 1/2 pound zucchini, sliced crosswise 1 inch thick
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 bay leaf
- Salt and freshly ground pepper
Directions
- Heat the olive oil in a large, deep skillet. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook for 1 minute. Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, bell pepper and bay leaf. Season with salt and pepper, cover and cook, stirring occasionally, until the vegetables are very tender, about 1 hour. Discard the bay leaf and serve warm or at room temperature.
Make Ahead
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The ratatouille can be refrigerated for 3 days.
Wine
Look for a clean, crisp white to contrast with the sharp eggplant and sweet onions. Inexpensive, citrusy dry examples from the Côtes de Gascogne such as the 1999 Domaine de Pouy or the 1999 Domaine du Tariquet Sauvignon are excellent choices.
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Reviews
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User Reviews

(Average Rating)
I have eaten ratatouille in France, and it was delicious. This one is good, but didn't taste like that which I ate in France. I did use a teaspoon and a half of herbes de provence in mine, and that was good. It seemed to take a lot of salt to make it taste right. And the vegetables were not as soft as the one I had before. That said, I would still make this recipe again because other ratatouille recipes are so complicated, and make such a huge amount.
Posted by: MIshou6779 on December 2, 2007
- From Your Own Private Gascony
- Published September 2001
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