Martha Rose Shulman's Ratatouille

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 175.5
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 441.6 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 8.0 g
  • Protein: 4.5 g

View full nutritional breakdown of Martha Rose Shulman's Ratatouille calories by ingredient
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Number of Servings: 6


    2 large or 4 small eggplant
    2-3 tbls olive oil
    2 large onions, thinly sliced
    6 large cloves garlic, 4 sliced or minced and 2 put through a press or pureed
    1 large red bell pepper cut into slices 3/4" x 1-1/2"
    1 large green bell pepper, sliced 3/4" x 1-1/2"
    4 large or 6 medium tomatoes, seeded and chopped
    1 bay leaf
    2 tsps fresh thyme or 1tsp dried
    2 tsps fresh oregano or 1tsp dried
    1 tsp salt
    pepper to taste
    3 medium zucchini (or half yellow squash)
    2-4 tbls fresh basil
    1 tbls tomato paste


1. Preheat oven to 450 degrees F. Cut eggplant in half lengthwise, and score down the middle, making sure not to cut through skin. Place on an oiled (use Pam) baking sheet, cut side down. Place in oven and bake for 15 to 20 minutes, until skin begins to shrivel and edges are browning. Remove from heat, transfer to colander cut side down to drain and cool. While cooling, prepare remaining vegetables. When cool enough to handle, cut in half lengthwise along score lines. Peel if you wish, and cut into 3/4" dice. Set aside. Turn oven down to 350 degrees. Oil a large, heavy lidded casserole dish (I use cast iron dutch oven) with olive oil.
2. Heat 1 tablespoon olive oil in a large, heavy non-stick skillet (again, I use cast iron) over medium heat and add onions. Cook, stirring, until htey have softened (about 5 min). When translucent and flexible, add half the sliced or minced garlic and cook, stirring for another 3 to 4 minutes, or until onions have begun to color. Remove from heat and transfer to casserole.
3. Heat remaining tablespoon olive oil in the skillet over medium heat and add peppers. Stir for a couple of minutes and add about 1/4 teaspoon salt or 1/2 teaspoon coarse sea salt. Continue to cook, stirring often, until the peppers begin to soften, about 5 minutes. Add the zucchini/summer squash and the remaining sliced or minced garlic. Continue to cood, stirring for another 5 to 10 minutes, or until the squash looks translucent. Transfer to casserole with the onions. Add the diced eggplant, half the tomatoes, and the tomato paste (if using) to the casserole. Stir in bay leaf, thyme, oregano, and about 1 teaspoon of coarse sea salt or 3/4 teaspoon fine salt. Stir everything together, cover and place in oven. Bake for 1 hour, stirring every 20 to 30 minutes.
4. Stir in remaining tomatoes and pureed garlic. Taste and adjust the salt. Add freshly ground pepper and return to oven for 30 minutes. Stir in the basil, cover, and allow to cool. Refrigerate overnight if possible. Taste, adjust seasoning, and serve hot, cold or room temperature.

Number of Servings: 6

Recipe submitted by SparkPeople user OHIODREAMER.

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