Authentic Ratatouille

Authentic Ratatouille


Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time1 hr 25 mins
Servings: 6
Author: Borsari Foods


  • 4 lbs. peeled eggplant cut into 1.5″ cubes or thick sticks 2″ long. Generally about 4-5 good sized eggplants
  • 1.5 lbs. white onions sliced or coarsely chopped
  • 7 medium sized zucchinis cut into 2″ strips
  • 4 orange red or yellow peppers (mixed variety) – you may include a green pepper – cored seeded and cut into strips 3 cans (16 oz.) Italian plum tomatoes – or use fresh tomatoes of same amount or combination
  • 6 oz. can tomato paste
  • 1 ⁄4 cup fresh dill chopped
  • 1 ⁄4 cup fresh parsley chopped
  • 2 tbsp. fresh basil chopped
  • 2 tbsp. fresh thyme leaves
  • 2 tbsp. oregano – fresh or dried
  • Fresh ground pepper – medium coarse BORSARI CRACKED PEPPER
  • 4-6 cloves of garlic – minced
  • Zest of one lemon


  • Line a baking sheet with foil, arrange eggplant, add a generous amount of extra virgin olive oil and sprinkle with BORSARI CRACKED PEPPER cover with another sheet of foil and seal around the edges. Place in a 400 degree oven for 35 minutes. Set aside.
  • In a large sauté pan, add olive oil and each vegetable separately – sauté for 10 minutes and set aside.
  • In a large Dutch Oven, combine all the cooked vegetables with herbs, BORSARI BLOODY MARY MIX, tomato paste, tomatoes, garlic, ground pepper and lemon zest.
  • Simmer for 20 minutes to combine.
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