READY IN: 50mins
Recipe by MA in Florida

This is my favorite recipe for ratatouille. I got it out of a Cuisinart International Cookbook years ago. It is a little labor-intensive but well worth the effort. Ratatouille is served either warm or cold. It is best when made in advance so the flavors mingle. (A food processor with a slicing disc is helpful with this one!)

Top Review by Kiwi Kathy

Well I can see why this is your favourite Ratatouille recipe. It is really nice and improves even more the the next day. I don't have a Dutch Oven, so made it in my lasagne dish and cooked it at about 160 C for about 3/4 hour. The recipe makes a large amount of Ratatouille and we really enjoyed the left overs the next day. Would strongly recommend anyone trying this recipe. Thank you MA in Florida for posting this one.

Ingredients Nutrition


  1. Mince garlic and parsley and mix together.
  2. Set aside.
  3. Cut eggplant into quarters, lengthwise, and slice.
  4. In a large skillet saute eggplant, in 3 tablespoons of the olive oil, until light brown (about 5 min.). Remove from skillet.
  5. Slice zucchini and saute in 2 tablespoons olive oil in skillet, until light brown (about 3-5 min.). Remove from skillet.
  6. Slice onions and green pepper.
  7. Saute in the remaining olive oil until tender (about 10 min.).
  8. Cut tomatoes in half and gently squeeze out the seeds.
  9. Slice tomatoes in 1/2 inch slices.
  10. Arrange 1/3 of the tomato slices in the bottom of a dutch oven or heavy skillet with high sides.
  11. Layer half of the eggplant,zucchini. onion and green pepper on top.
  12. Add 1/3 of the minced garlic and parsley mixture, basil, salt and pepper.
  13. Repeat layers.
  14. Top with remaining sliced tomato.
  15. Sprinkle with remaining garlic and parsley, basil, salt and pepper.
  16. Cook, covered, over low heat 15 minutes.
  17. Uncover and baste with juices.
  18. Cook, uncovered, until juices have evaporated (10-15 min.).

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