Ratatouille Recipe


Ratatouille is a combination of bell peppers, eggplant, zucchini, and tomato—produce that peaks at the end of summer. The result is a massive batch of vegetables that keeps well for days. Serve as a side for proteins like steak or chicken.

Course Side Dish
Cuisine American
Keyword bell peppers, Eggplant, Extra Virgin Olive Oil, garlic, onion, Ratatouille, tomatoes, Vegetables, Zucchini
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4 People


  • 10 Tbsp CARM Olive Oil Extra-Virgin
  • 4 Each Red Bell Peppers Seeded and chopped
  • 2 Each Yellow Onions Chopped
  • 2 Each Heads of Garlic Peeled
  • 2-1/4 tsp Kosher Salt Divided
  • 2 Each Eggplants Chopped
  • 1/4 Cup Fresh Oregano Leaves Loosely packed
  • 2 Tbsp Fresh Thyme Leaves
  • 4 Pints Cherry Tomatoes Halved (Quartered if larger tomatoes)
  • 2 Tsp Red Wine Vinegar


  1. Heat 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl.

  2. Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers.

  3. Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes.

  4. Add bell pepper mixture, oregano, and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10 to 12 minutes.

  5. Stir in tomatoes and ½ teaspoon salt; cook, covered, until tomatoes burst, 8 to 10 minutes. Uncover and stir in vinegar, black pepper, and remaining ¾ teaspoon salt.