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Southern Ratatouille

  • 25 m
  • 40 m
EatingWell Test Kitchen
“Adding okra to traditional ratatouille gives this French vegetable stew recipe Southern flair. It's delicious on the day it's cooked, but even better the next day. Serve as a side to grilled chicken or on top of thick, crusty bread. ”


    • 1 tablespoon extra-virgin olive oil
    • 2 small zucchini, sliced ½ inch thick
    • 1 eggplant (about 1 pound), cut into 1-inch cubes
    • 1 medium onion, chopped
    • 1 small poblano pepper, chopped
    • ½ red bell pepper, chopped
    • 1 pound okra, stem ends trimmed
    • 3 large tomatoes, seeded (see Tip) and chopped
    • ¾ cup water
    • 1 teaspoon chopped fresh thyme or ½ teaspoon dried
    • 1 teaspoon salt
    • ½ teaspoon freshly ground pepper
    • 2 cloves garlic, finely chopped
    • ½ cup chopped fresh basil


  • 1 Heat oil in a large pot over high heat. Add zucchini, eggplant, onion, poblano and bell pepper. Cook, stirring often, until the vegetables are seared and starting to soften, about 5 minutes. Stir in okra, tomatoes, water, thyme, salt and pepper; bring to a boil.
  • 2 Reduce heat to maintain a low simmer; partially cover and simmer, stirring often, until the vegetables are tender, 15 to 20 minutes. Remove from heat and stir in garlic and basil. Serve warm, at room temperature or even cold.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • Seed your tomatoes for seed-free soups, sauces and stews: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing.
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