Ratatouille with Feta Image

Ratatouille with Feta

Mary's Kitchen Crush - "Charity Dinner"

Prep Time
Cook Time


  • 1 can (26oz/796 mL) whole tomatoes
  • 5 tablespoons (75ml) olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 small red onions, peeled and cut into 12 wedges each
  • 3 cloves garlic, thinly sliced
  • 1 large eggplant, cut into 1-inch (2 1/2cm) chunks
  • 2 zucchinis, cut on a bias into ¾-inch (1 ¾ cm) rounds
  • 2 yellow peppers, cut into 1-inch (2 ½ cm) chunks
  • 1 bay leaf
  • 1 tablespoon (5g) finely chopped oregano
  • 1 teaspoon (5g) finely chopped thyme
  • 4 tomatoes, seeded and cut into 1-inch chunks
  • 2 tablespoons (30ml) red wine vinegar
  • ¼ cup (20g) finely chopped basil
  • ½ cup (125g) crumbled feta


  1. Heat oven to 350F (176C).
  2. Place tomatoes with juice onto a rimmed baking sheet. Break tomatoes into bite-sized pieces with hands and drizzle with 1 tablespoon (15ml) olive oil. Season with salt and pepper and bake for 30 minutes, stirring every 10 minutes.
  3. Heat 2 tablespoons (30ml) olive oil in a large Dutch oven or heavy bottomed saucepan over medium heat.
  4. Add onions and cook until beginning to soften, 7 to 10 minutes. Season with salt and pepper.
  5. Add garlic and cook 2 to 3 minutes. Add remaining oil, eggplant, zucchini and peppers and cook for 5 minutes.
  6. Add bay leaf, oregano, thyme, fresh tomatoes and roasted canned tomatoes. Season with salt and pepper. Bring to a boil, reduce heat to simmer. Cover and cook until tender, 25 to 30 minutes.
  7. Stir in vinegar and cook for 5 minutes. Stir in basil and sprinkle with crumbled feta.