Cutting the eggplant, zucchini and carrots into larger pieces (about an inch square) will ensure they don't become mushy as they sit, and the salad will benefit from their crunch.

Serves 8


  • 3 Tbsp. olive oil, divided
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 4 cups chopped eggplant
  • 4 cups chopped zucchini
  • 4 cups chopped carrots
  • 3⁄4 cup dried Puy lentils
  • 1 can (28 oz) plum (Roma) tomatoes
  • 4 tomatoes
  • 1⁄2 cup water
  • 1 tsp. dried parsley
  • 1 tsp. dried basil
  • 1⁄2 tsp. dried oregano
  • 2 bay leaves
  • 2 tsp. salt


In a pot, heat 1 tablespoon of the oil over medium heat. Sauté garlic and onion for about 5 minutes or until softened. Add remaining oil to pot. Stir in eggplant, zucchini, carrot, lentils, plum tomatoes, tomatoes, water, parsley, basil, oregano, bay leaves and salt and bring to a boil, stirring.

Reduce heat and simmer, stirring often for 10 to 20 minutes, until vegetables are cooked to your taste. You can add a little water if you want a more juicy ratatouille. Discard bay leaves.

From The Best 30-Minute Vegetarian Recipes by Marie-Claude Morin © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.


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