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Cook Time:
1 hr 30 mins
Prep Time:
20 mins
3 quarts

Chef notes

A lot of people say they hate eggplant, but after they taste this delicious ratatouille, they are singing a different tune. I love proving people's palates wrong!

Technique tip: Make sure that you coat both sides of the eggplant with salt; otherwise, the eggplant will retain too much water and less flavor.

Swap option: You can always substitute canned tomatoes if you are making this in the winter when ripe tomatoes are scarce.


  • 8 fresh tomatoes, peeled, cored and chopped
  • 6 tablespoons extra virgin olive oil, divided
  • 1 large eggplant (about 1 pound), cut into 1-inch pieces
  • coarse salt and freshly ground black pepper
  • 2 large yellow onions, diced
  • 1 head garlic, cloves smashed and peeled
  • 2 bell peppers, seeded and diced
  • 2 large zucchini, diced
  • 1 bay leaf
  • 1 tablespoon fresh basil
  • 2 tablespoons red wine vinegar



Preheat oven to 350 F.


Place tomatoes and juices on a rimmed baking sheet. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.


Meanwhile, in a colander, toss eggplant with 1½ teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid.


In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add peppers and cook stirring until crisp-tender, about 4 minutes. Season with salt and pepper.


Add tomatoes, eggplant, zucchini, bay leaf and basil to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover and cook at a gentle simmer until vegetables are tender but not mushy, about 15 minutes. Season to taste with vinegar, salt and pepper. Remove bay leaf before serving.