When cooler nights trigger cravings for warming autumn suppers but the garden still bears a summer's bounty of tomatoes, zucchini, peppers and eggplant, we call on the French for help. The classic vegetable stew is traditionally served unadorned, but we love it spooned over homemade garlic bread as a luxe fork-and-knife sandwich.

Source: Midwest Living


Recipe Summary

23 mins
55 mins
4 cups


Stove-Top Ratatouille


Instructions Checklist
  • In a 4-quart Dutch oven or large deep saute pan, cook eggplant, yellow pepper and onion in hot oil over medium heat for about 10 minutes or until vegetables are just tender, stirring occasionally.

  • Stir in tomatoes, zucchini, thyme, garlic, salt and black pepper. Reduce heat to medium-low and cook for about 5 minutes, stirring occasionally. Cover pan and cook about 5 minutes longer or until vegetables are tender but not mushy, stirring occasionally. (If mixture sticks to pan, add a splash of water.)

  • Let stand, covered, about 15 minutes. (Vegetables will continue to soften and flavors will develop as the pan sits.) Remove thyme sprigs; discard. Serve warm (over garlic bread if desired) or at room temperature, garnished with a drizzle of olive oil and chopped basil or parsley.

Garlic Bread

Combine 2 tablespoons softened butter, 1 tablespoon olive oil and 1 mashed garlic clove. Spread on 4 large ¾-inch-thick slices artisanal bread. Bake on a sheet pan in a 425° oven for 4 to 6 minutes or until crisp and golden.

Nutrition Facts

140 calories; fat 11g; saturated fat 1g; carbohydrates 11g; mono fat 7g; poly fat 1g; insoluble fiber 4g; sugars 6g; protein 2g; vitamin a 1351.4IU; vitamin c 43.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.3mg; folate 45mcg; sodium 300mg; potassium 464mg; calcium 32mg; iron 0.8mg.