You are here: Home » Recipes » Lentil Ratatouille Lentil Ratatouille Recipe by Our Cookbook Collection Yield 8 servings At the end of summer, when eggplant and zucchini are in season, make a big batch of this special ratatouille and celebrate the harvest with your neighbors. PrintEmail Ingredients 3 tablespoons olive oil, divided2 cloves garlic, chopped1 onion, chopped4 cups chopped small eggplants4 cups chopped zucchini4 cups chopped carrots3/4 cup dried Puy lentils1 can (28 oz/796 ml) plum (Roma) tomatoes4 tomatoes1/2 cup water1 teaspoon dried parsley1 teaspoon dried basil1/2 teaspoon dried oregano2 bay leaves2 teaspoons salt Instructions In a pot, heat 1 tbsp 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. Tip: Cut your vegetables in large pieces so that they are pleasing to bite into. –Excerpted from “The Best 30-Minute Vegetarian Recipes” by Marie-Claude Morin, Robert Rose Inc. 2011.www.robertrose.ca. Reprinted with permission. All rights reserved.