Recipe courtesy of Gourmet Magazine


  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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1/3 cup olive oil

5 cloves garlic, smashed

1 onion, sliced

1 dried bay leaf

1/4 teaspoon dried oregano

1/4 teaspoon dried tarragon, crumbled

1/4 teaspoon dried thyme, crumbled

1/4 teaspoon dried savory, crumbled

1/4 teaspoon fennel seeds

1/8 teaspoon ground coriander seeds

3/4 pound eggplant, cut into 1-inch pieces (about 3 cups)

1 small zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

3/4 pound cherry tomatoes

Kosher salt and freshly ground black pepper


  1. Heat the oil in a large saucepan over medium heat. Add the garlic, onion, bay leaf, oregano, tarragon, thyme, savory, fennel seeds and ground coriander and cook, stirring, until soft and fragrant.
  2. Add the eggplant and cook, stirring occasionally, until soft, about 8 minutes. Add the zucchini, bell peppers, and tomatoes and cook, stirring occasionally, until tender, about 7 minutes. Season with salt and pepper, to taste.
  3. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
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