Ratatouille is Provencal dish that is a traditional vegetable stew made with summer vegetables: tomatoes, zucchini, peppers and eggplant. We have it at our Seder Supper as a side dish.
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Course Side Dish
Servings 25 people


  • 1 Baking pan 10"x18" approximately
  • Heavy duty 18" wide foil



  • 2-3 Eggplants about 2 pounds
  • 9-10 Roma tomatoes about 3 pounds
  • 4 Yellow squash about 2 pounds
  • 4 Zucchini squash about 2 pounds


  • 3 tbsp Olive oil
  • 1 medium Yellow onion
  • 4 cloves Garlic minced
  • 1 Red bell pepper, seeded and diced
  • 1 Yellow bell pepper, seeded and diced
  • Kosher salt to taste
  • Ground black pepper to taste
  • 28 oz Crushed tomatoes 2 cans
  • 3-4 tbsp Thinly sliced fresh basil
  • 1-2 tbsp Italian seasoning to taste

Herb Seasoning

  • 3-4 tbsp Thinly sliced fresh basil
  • 1 tbsp Minced garlic
  • 3-4 tbsp Finely chopped fresh parsley
  • 1 tbsp Fresh thyme
  • Kosher salt to taste
  • Black pepper to taste
  • 7 tbsp Olive oil


  • Heat the olive oil in a large pan and sauté the onion and bell peppers till soft, about 10 minutes. Add the garlic and sauté about 5 more minutes.
  • Turn heat down to low. Add the crushed tomatoes. Stir until the ingredients are completely mixed. Add in the basil and 1 tbsp Italian seasoning plus salt and pepper to taste. Cook for 20-30 minutes and taste. Adjust seasoning if needed.
  • While the sauce is cooking slice the veggies. Using a sharp knife or mandolin slice the squash and zucchini into thin slices. If the eggplant is large around cut it in half longwise and then cut into thin slices. Cut the core out of the tomatoes and slice thin. Set aside.
  • Pour sauce into the 10"x18" baking pan. Preheat the oven to 375° F.
  • Arrange the veggies in alternating slices (i.e. Zucchini, Eggplant, Yellow Squash, Tomato) and place in pan standing on edge. Season with salt and pepper.
  • Make the herb seasoning. In a small bowl mix together the basil, garlic, parsley, thyme, salt pepper and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 1 hour. Uncover and bake for another 20-30 minutes until veggies are soft.

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