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Recipe Collection

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Prep time: 10 minutes

Cook time: 2-3 hours

Yield: 10 servings

This is the easiest ratatouille recipe ever and makes enough to serve a crowd with leftovers. You will need to use your largest Dutch oven. I liked it both warm and cold. Submitted by Paula Shoyer.


  • 1 large eggplant, trimmed, partially skinned and diced into 1-inch cubes
  • 4 medium zucchini, trimmed and sliced into ½-inch slices
  • 1 small lemon, washed and thinly sliced
  • 1/3 cup extra virgin olive oil
  • 1/3 cup pitted black olives, sliced
  • ¼ cup pitted or pimento-stuffed green olives
  • ¼ cup red wine
  • 2 tablespoons balsamic vinegar
  • 5 garlic cloves, finely minced
  • ½ bunch parsley, finely minced
  • ½ teaspoon Italian spices
  • 1 28-ounce can ground San Marco or plum tomatoes
  • Salt and pepper to taste


  • Preheat oven to 325 degrees. In a 4- or 5-quart Dutch oven, combine all ingredients and sauté over low heat, 5 to 10 minutes, stirring often.
  • Cover the casserole, place in oven and roast for 2 to 3 hours, until the vegetables are softened and cooked down. Adjust seasonings. Serve hot or cold with French bread or focaccia, an omelet or quiche, or as a bruschetta topping.
  • Recipe reprinted with permission from When Bakers Cook by Marcy Goldman, copyright © 2013. Published by

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