Marian Burros's Ratatouille
Updated June 18, 2025
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds eggplant, scrubbed, unpeeled and cut into 1-inch cubes
- 7sprigs of fresh dill, tough stems removed
- 2½pounds zucchini, washed, trimmed and cut into slices ¼-inch thick
- 1¼pounds onions, peeled and sliced ¼-inch thick
- 3green peppers, seeded, cored and cut into 1-inch pieces
- 2large or 3 medium-sized cloves garlic, put through garlic press
- 6sprigs fresh parsley
- 1teaspoon dried oregano
- 1pound fresh, ripe plum tomatoes
- 3tablespoons drained capers
- 6 to 8tablespoons distilled white vinegar
- Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
231 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 18 grams dietary fiber; 28 grams sugars; 10 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all of the ingredients in one large pot or two small ones. Mix contents to distribute seasonings.
- Step 2
Cover and cook over low heat, just below simmer, for 45 minutes. Ratatouille is cooked when vegetables are soft. Drain well and divide in half.
Private Notes
Comments
Not the best ratatouille but it may be the fastest. It's more like a vegetable stew and delicious in its own right.
I used more vinegar and it was delicious. Ignore the last instruction, it seems like a mistake.
The vinegar made for an interesting dish. The dill is an unusual herb in this, a change from basil.
This is the weirdest ratatouille recipe I have ever come across. Just throw everything in the pot, no salt, no oil. Really? Actually it’s. It bad as a vegetable base for other dishes, it certainly not a stand-alone.