Recipe at a glance
- Estimated yield: 8 side servings
- Prep: about 25 minutes
- Cooking: about 60 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 85 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Here is a classic ratatouille recipe:
Ingredients
- 2 large eggplants, cut into 1-inch cubes
- 4 large zucchinis, cut into 1-inch cubes
- 4 medium bell peppers, sliced
- 4 large tomatoes, chopped
- 4 garlic cloves, minced
- 1/4 cup olive oil
- Salt and black pepper, to taste
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix together the eggplant, zucchini, bell peppers, tomatoes, garlic, olive oil, salt, and pepper.
- Transfer the mixture to a large baking dish and bake for 45 minutes or until the vegetables are tender and slightly browned.
- Stir in the basil and parsley and serve warm.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
