Yield: Makes 9 cups or filling for 6 crepes

Dinner or Side Dish


  • 1/3 cup olive oil
  • 1 lb. onion
  • 3 cloves garlic
  • ¾ lb. bell pepper
  • 1 ½ lb. Roma tomatoes
  • ¾ lb. eggplant
  • ½ lb. zucchini
  • 1 tsp. Herbes de Provence
  • 1 can of tomato paste (6 oz.)
  • Salt and pepper to taste


Chop onion and garlic. Pour olive oil into large pot. Add onions and start to cook it slowly over medium heat. Add the garlic.

Seed and cut the green peppers into small strips. Stir into pot.

Chop the tomatoes into chunks. Add to the pot and stir in well.

Add the Herbes de Provence and pepper. Stir. Add a small can of tomato paste, followed by a can of water. Your pot should be at a slow simmer. Adjust heat accordingly.

Peel the eggplant. Cut the eggplant and zucchini into small chunks and add to the pot. Stir until all ingredients are combined.

Cook Ratatouille for another 30- 45 minutes.


Equipment needed: measuring cups and spoons, knife, large cooking pot with thick bottom, wooden spoon.

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