Harvest Ratatouille

READY IN: 35mins
Recipe by Geniale Genie

Yes, I know there are already many ratatouille recipes out there. This is my version, I happen to love it. Try it if you like :) This came from a "Vegetarian Times" magazine, October 1999 issue.

Top Review by Dixie from Kansas

This is just what I was looking for! I did change a few things though. I used fresh tomatoes that I peeled and I added ingredients in stages. I browned the eggplant and removed it and then caramelized the onions and added the peppers and garlic in and cooked for a few minutes. I added the tomatoes and zucchini and cooked for a couple of minutes and added in the eggplant and cooked for about 7 more minutes

Ingredients Nutrition


  1. Place eggplant cubes in a colander in sink.
  2. Sprinkle with 1 teaspoon salt and toss to mix.
  3. Let stand 5 minutes, then rinse under cold running water.
  4. Drain well.
  5. Pat dry with paper towels.
  6. In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat.
  7. Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
  8. Add onions, bell pepper, and garlic.
  9. Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
  10. Add zucchini and cook 5 minutes, stirring occasionally.
  11. Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
  12. Bring to a boil.
  13. Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
  14. Remove from heat and stir in basil.
  15. Serve hot or at room temperature.

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