Eggplant and Zucchini Ratatouille


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This is a filling vegetarian recipe! It's perfect for a romantic dinner.

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Time needed

40 min preparation + 20 min cooking


  • 2 sm. eggplants, cut into small pieces
  • 2 sm. zucchinis, cut into small pieces
  • 2 cloves garlic, sliced
  • 1 sm. onion, cut into small pieces
  • celery, cut into small pieces
  • 1 green pepper, cut into small pieces
  • 4 med. tomatoes, cut into 1/4-inch pieces
  • 4 sprigs thyme
  • 1/2 C. coarsely chopped fresh basil
  • 1/2 C. oil
  • 1 bunch green onions, cut into 1-inch lengths
  • salt
  • pepper

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Slice eggplants. Sprinkle with salt and let stand for 30 minutes. Cut into small pieces. Start with garlic, onion, celery and green pepper in a pan with a little oil. Sauté. With a slotted spoon, remove from pan and place in deep pan. Take eggplant, which has been sliced and treated with salt, and a little oil in the original pan and sauté until done. Be careful not to let it drink up too much oil. With the same slotted spoon, place it over the green pepper and celery. Sauté the sliced zucchini and place it on top of the preceding in the deep pan. Add tomatoes, green onion, thyme, basil, parsley, salt and pepper to all the preceding ingredients. Place it in oven at 300 degrees for 20 minutes or on top of stove for 20 minutes over low fire.

Serve with: Sicilian Green Salad

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