- 2 eggplants (large)
- 2 yellow onions (medium)
- 3 bell peppers (medium)
- 8 medium zucchini
- 4 tomatoes (large)
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 bay leaf
- 4 sprigs thyme
- 1/4 cup basil (loosely packed, sliced into ribbons)
- basil (Extra, for garnishing)
PER SERVING *
|Calories120Calories from Fat25|
|% DAILY VALUE*|
|Calories from Fat25|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sapienza 27 Jun
I thought it was quite good. Very savory. Lots of work though. But very easy.
Katie 27 Jun
Great recipe for a relatively intimidating dish. I’ll definitely make this again!
Kolbe Alsobrooks 17 Jun
Very filling and perfect for easy to reheat leftovers!
Rae 26 May
Added a little smoked paprika. A slow recipe, but very tasty!
Kathy 3 May
Very yummy added the wine and a splash of vinegar I cut the recipe in have and there was way more than enough will definitely make this again
Lemoine 22 Apr
This is absolutely delish!
Alysa Woods 16 Apr
I love this. Ate it with bread and the next day I made grilled cheese sandwiches with this as filling. Will make again.
Linda 30 Mar
Good, clean flavor. Made it in an IP. Side of quinoa. Easy peasey.
DeAna 5 Mar
Added the Smoked Paprika as recommended. This was amazing!
Ema 23 Feb
Turned out out very good! Doubled to have leftovers, but really by one extra eggplant &bell pepper. Added garlic powder and Dill, because when does Dill not make something taste better. I didn't have fresh basil, so used dried, sure the fresh would make it taste different, but came out well. Served with quinoa /cauliflower rice mix for myself, and brown rice for my husband. Will add to rotation
Lakota Truefeather 31 Jan
It was a good recipe. It went well with bread and beer
Sara F. 25 Jul 2017
Like one of the other reviewers, I cracked eggs on top and baked it all together. it was delicious and so so healthy! And with such a large recipe, I now have extras to defrost in a few weeks!
Johnathan B. 16 Mar 2016
The recipe worked out great! It's now my new favorite way to use eggplant. I opted to stew the vegetables for the longer time, which made the ratatouille especially good over rice.
Neha C. 7 Jan 2016
Made this for the third time now, I crack an egg over the ratatouille 4/5 minutes before I take it off the heat for extra yum when I want this as a main. It's a pretty fantastic recipe on it's own but you can add or omit (don't omit though) vegetable for more colour, texture and flavour. I only use a teaspoon of olive oil for the onion/peppers and garlic/tomato step, the rest get cooking spray for a lighter outcome.