Marian Burros's Ratatouille

Name: Marian Burros's Ratatouille
Total time: 50 min
Yield: 9 to 10 cups
Cuisine: french
Ingredients: 2 1/2 pounds eggplant, scrubbed, unpeeled and cut into 1-inch cubes; 7 sprigs of fresh dill, tough stems removed; 2 1/2 pounds zucchini, washed, trimmed and cut into slices 1/4-inch thick; 1 1/4 pounds onions, peeled and sliced 1/4-inch thick; 3 green peppers, seeded, cored and cut into 1-inch pieces; 2 large or 3 medium-sized cloves garlic, put through garlic press; 6 sprigs fresh parsley; 1 teaspoon dried oregano; 1 pound fresh, ripe plum tomatoes; 3 tablespoons drained capers; 6 to 8 tablespoons distilled white vinegar; Freshly ground black pepper to taste

By Marian Burros

Updated June 18, 2025

Total Time: 50 minutes
Rating: 4(73)
Comments: Read comments

Featured in: LIFE STYLE: Sunday Menu; Two Simple Variations Of a Ratatouille Dish

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:9 to 10 cups

2½pounds eggplant, scrubbed, unpeeled and cut into 1-inch cubes
7sprigs of fresh dill, tough stems removed
2½pounds zucchini, washed, trimmed and cut into slices ¼-inch thick
1¼pounds onions, peeled and sliced ¼-inch thick
3green peppers, seeded, cored and cut into 1-inch pieces
2large or 3 medium-sized cloves garlic, put through garlic press
6sprigs fresh parsley
1teaspoon dried oregano
1pound fresh, ripe plum tomatoes
3tablespoons drained capers
6 to 8tablespoons distilled white vinegar
Freshly ground black pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place all of the ingredients in one large pot or two small ones. Mix contents to distribute seasonings.
Step 2
Cover and cook over low heat, just below simmer, for 45 minutes. Ratatouille is cooked when vegetables are soft. Drain well and divide in half.

Ratings

4 out of 5

73 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Es7 years ago

Not the best ratatouille but it may be the fastest. It's more like a vegetable stew and delicious in its own right.

Françoise3 years ago

I used more vinegar and it was delicious. Ignore the last instruction, it seems like a mistake.

Françoise3 years ago

The vinegar made for an interesting dish. The dill is an unusual herb in this, a change from basil.

paul l4 years ago

This is the weirdest ratatouille recipe I have ever come across. Just throw everything in the pot, no salt, no oil. Really? Actually it’s. It bad as a vegetable base for other dishes, it certainly not a stand-alone.

Private comments are only visible to you.