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This was always an easy recipe that everybody liked. Serve over pasta or rice; use any leftovers for sandwiches. Like the rest of us that improve with age, this mixture gets better after a couple of days.


Servings 4 -6


  • 2 tablespoons olive oil
  • 3-4 cloves garlic crushed
  • 2 medium yellow onions chopped
  • 1 medium eggplant cut into 1-inch chunks
  • 4 zucchini cut into chunks
  • 1 green bell pepper cored, seeded, and cut into chunks
  • One 14.5-ounce can Italian-style tomatoes coarsely chopped
  • 2 cubes chicken bullion
  • 2 tablespoons balsamic vinegar
  • ½ cup halved pitted black olives optional
  • 2 teaspoons dried Italian seasoning
  • Salt and freshly ground pepper
  • Red pepper flakes optional
  • ½ freshly grated Parmesan cheese


  • In large pot over medium heat, heat the olive oil. Add the garlic and onions. Cook, stirring, until the onions are transparent, 4 to 5 minutes. 
  • Add the eggplant and cook, stirring, for 2-3 minutes. Stir in the zucchini, bell pepper, and tomatoes and cook, stirring, for 5 minutes more. 
  • Crumble up the chicken cubes and add to the mixture, as well as the balsamic vinegar, olives, Italian seasoning, and the salt and black pepper to taste. 
  • Reduce the heat to medium-low and stir well. Cover and cook until the vegetables are softened, about 5 minutes more. 
  • Top the hot servings of ratatouille with Parmesan cheese, and optional red pepper flakes.
  • Notes


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