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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.



  • 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



  1. 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. 
  2. 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. 
  3. 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. 
  4. Reduce the heat to medium-low and stir well. Cover and cook until the vegetables are softened, about 5 minutes more. 
  5. Top the hot servings of ratatouille with Parmesan cheese, and optional red pepper flakes.

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