Ratatouille of Zucchini, Tomatoes, Eggplant, and Pe

Name: Ratatouille of Zucchini, Tomatoes, Eggplant, and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 5 medium yellow onions, cut into 1/2-inch pieces; 5 cloves garlic, peeled and minced; 2 teaspoons salt; 4 small zucchini, cut into 1/2-inch pieces (about 2 pounds); Freshly ground pepper to taste; 1 red bell pepper, cut into 1/2-inch pieces; 1 green bell pepper, cut into 1/2-inch pieces; 2 pounds eggplants, preferably small ones, cut into 1/2-inch pieces; 2 pounds tomatoes, cut into 1/2-inch pieces; 4 teaspoons sugar; 1 teaspoon piment dEspelette, hot paprika, or New Mexican ground red chili

Servings: persons

1/4 cup olive oil
5 medium yellow onions, cut into 1/2-inch pieces
5 cloves garlic, peeled and minced
2 teaspoons salt
4 small zucchini, cut into 1/2-inch pieces (about 2 pounds)
Freshly ground pepper to taste
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
2 pounds eggplants, preferably small ones, cut into 1/2-inch pieces
2 pounds tomatoes, cut into 1/2-inch pieces
4 teaspoons sugar
1 teaspoon piment dEspelette, hot paprika, or New Mexican ground red chili

1
Preheat the oven to 325 degrees.
2
Heat the olive oil in a large skillet.
3
Add the onions, the garlic, and the salt, and cook over medium-high heat until the onions are just translucent, 5 to 7 minutes.
4
Remove three-quarters of the onions to a bowl.
5
Add the zucchini to the pan with the remaining quarter of the onions, season with a little salt and freshly ground pepper to taste, and cook for a few minutes, until the zucchini begin to brown.
6
Transfer the zucchini-and-onion mixture to an 8-inch square or circular baking pan.
7
Saute the red and green peppers separately just until they begin to brown, with a third of the remaining onions, then the eggplant with another third of the onions, and then the tomatoes with the remaining onions.
8
Transfer each vegetable to its own baking pan.
9
Cover the four pans with aluminum foil, and bake in the preheated oven for 1 hour.
10
Uncover the pans, sprinkle each with a teaspoon of the sugar and a bit of hot pepper, and stir.
11
Cook for an additional hour, uncovered.
12
If there is any liquid in the pans after the second hour, drain the vegetables and reserve that liquid.
13
Gently toss the vegetables together.
14
Place the reserved liquid in a small saucepan, bring to a boil, and reduce until it is thick and can coat the back of a wooden spoon.
15
Stir this reduction into the ratatouille.
16
Taste, and adjust the seasoning if necessary.
17
Serve at room temperature.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 5 medium yellow onions, cut into 1/2-inch pieces, 5 cloves garlic, peeled and minced, 2 teaspoons salt, and more.

Yes, Ratatouille of Zucchini, Tomatoes, Eggplant, and Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille of Zucchini, Tomatoes, Eggplant, and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions