The method for this preparation is unlike that for the other braised vegetables in this section because no liquid is added. It is classified as a braised item because the vegetables are first sautéed in fat, then simmered in their own juices.


U.S. Metric Ingredients
1 lb 500 g Zucchini
1 lb 500 g Eggplant
1 lb 500 g Onions
4 4 Green bell peppers
4 4 Garlic cloves
2 lb 1 kg Tomatoes (canned may be used if necessary)
6 oz, or more 200 mL, or more Olive oil
as needed as needed  
½ cup 125 mL Chopped parsley
1 1 Bay leaf
¼ tsp 1 mL Dried thyme
to taste to taste Salt
to taste to taste Pepper



  1. Prepare the vegetables: Cut the zucchini into ½-in. (1-cm) slices. Peel the eggplant and cut into large dice. Slice the onions. Remove the cores and seeds of the peppers and cut into 1-in. (2.5-cm) dice. Chop the garlic. Peel and seed the tomatoes and cut into large dice (leave canned tomatoes whole; they will break up during cooking).
  2. Sauté the zucchini in a little of the olive oil until it is about half cooked. Remove from pan.
  3. Sauté the eggplant in olive oil until half cooked. Remove from pan.
  4. Sauté the onions and peppers until half cooked. Add the garlic and sauté another minute.
  5. Combine all vegetables and seasonings in brazier or heavy saucepan. Cover and cook in a slow oven (325°F/160°C) about 30 minutes, or until vegetables are tender and flavors are well blended. If the vegetables are too juicy, cook uncovered on a rangetop for a few minutes to reduce. Be careful not to scorch the vegetables on the bottom.
  6. Adjust seasonings. Serve hot or cold.

Per serving: Calories, 110; Protein, 1 g; Fat, 9 g (67% cal.); Cholesterol, 0 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 5 mg.


For a ratatouille with a different texture and appearance, cut all vegetables into medium dice.