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+ servings
plate of Ratatouille


Ratatouille is a perfect recipe to enjoy late summer and early fall vegetables. Flavored with fresh herbs.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Eggplant Salting time 1 hour
Total Time 2 hours 20 minutes
Servings 6 side dish servings
Calories 168kcal
Author Toni Dash


  • ¼ cup olive oil
  • 2 pounds eggplant sliced ½ inch thick and salted (see below) then quarter the slices
  • 2 large yellow onions sliced
  • 1 red bell pepper cored, seeded and sliced
  • 1 yellow bell pepper cored seeded and sliced
  • 1 pound zucchini stems removed, cut into chunks
  • 2 -4 tomatoes I used heirlooms from my garden, roughly chopped
  • Fresh thyme and oregano used a few sprigs of each, stripped from the stem
  • 8 Garlic Cloves peeled and roughly chopped
  • Salt and pepper to taste


Salting Eggplant:

  • Cover sides of sliced eggplant with salt (heavily coated).  Set aside for an hour if possible.
  • Rinse the eggplant slices well to remove the salt.  Pat dry with a kitchen (not paper) towel.
  • Proceed with recipe preparation.

Ratatouille instructions:

  • Preheat the oven to 350 degrees.
  • Pour 2 tablespoons of the olive oil into a heavy casserole dish and rotate the casserole to spread the oil.
  • Add all the vegetables, herbs, garlic, salt and pepper into the casserole.  Drizzle remaining two tablespoons of olive oil on the top.
  • Place in the heated oven, uncovered, and bake for 1 hour.  During the cooking time, stir the vegetables once or twice so they are sure to cook evenly.
  • Garnish with fresh herbs and serve as a side dish or over rice!


Salting Eggplant

There are a variety of opinions about salting eggplant before cooking it.  The intent is to draw out any bitterness, more commonly found in larger eggplant.  I never salt smaller varieties like my beloved Fairy Tale or Twinkle.  Not wishing to leave anything to chance, I do salt larger eggplant.


Calories: 168kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 716mg | Fiber: 7g | Sugar: 10g | Vitamin A: 847IU | Vitamin C: 84mg | Calcium: 47mg | Iron: 1mg