PersonalPoints™ per serving
Total Time
42 min
11 min
31 min
Considered a condiment as well as a side dish, ratatouille hails from the sun-drenched region of Provence in France. Eggplant, zucchini, bell pepper, onion, and tomatoes simmer with garlic and fresh basil, then the mixture is served at room temperature. The extra step of salting and draining the eggplant extracts the bitter juices, which may affect the flavor of the dish. This recipe can easily be doubled, and its flavor only improves with time. If you have any ratatouille left over, you can use it as a pasta sauce or an omelette filling. It will keep in the refrigerator in an airtight container for up to 1 week.


Uncooked eggplant(s)

¾ pound(s), chopped

Table salt

1 tsp

Olive oil

1 Tbsp

Uncooked zucchini

2 medium, chopped

Sweet red pepper(s)

1 medium, seeded and chopped

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

2 medium clove(s), crushed


¼ cup(s)

Canned diced tomatoes

14½ oz


2 Tbsp, fresh, shredded

Black pepper

¼ tsp, freshly ground


  1. Put the eggplant in a colander in the sink and sprinkle with 3/4 teaspoon of the salt. Let stand 20 minutes, then rinse under cold water, and pat dry with paper towels.
  2. Heat the oil in a large nonstick saucepan over medium-high heat. Add the eggplant, zucchini, bell pepper, onion, and garlic; cook, stirring constantly, about 1 minute; then add the water. Reduce the heat and simmer, covered, shaking the pan occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomatoes, basil, pepper, and the remaining 1⁄4 teaspoon salt; simmer, uncovered, until the liquid is evaporated, about 25 minutes. Disgard the garlic. Let cool to room temperature before serving. Yields about 3/4 cup per serving.