• Manhattan Fruit Market
  • 448 West 16th Street Chelsea Market, New York, NY 10011
  • * (212) 255-2242 General Office * **(212) 255-8305 Customer Support & Text Messaging**
  • Prep Time


    Cook Time


    Total Time





    Packed full of veggies!


    • 2 tsp fresh thyme
    • 2 tbsp fresh parsley, chopped
    • 1 tsp garlic, minced
    • 2 zucchinis
    • 2 yellow squash
    • 6 Roma tomatoes
    • 2 eggplants
    • 1 can (28 oz) crushed tomatoes
    • Pepper, to taste
    • Salt, to taste
    • 2 bell peppers, diced (we used red and yellow)
    • 1 onion, diced
    • 2 tbsp olive oil, 4 tbsp olive oil (total of 6 tbsp)
    • 4 garlic cloves, minced + 1 tsp garlic, minced
    • 4 tbsp fresh basil (approx 16-20 leaves), chiffonade


    1. Preheat the oven for 375˚F/190˚C.
    2. Slice the eggplants, Roma tomatoes, squash, and zucchini into approximately 1/16-inch rounds, then set aside.
    3. Heat 2 tablespoons of olive oil in a 12-inch oven safe pan. Sauté onions, garlic, and bell peppers until soft. Season with salt and pepper, then add crushed tomatoes. Stir until ingredients are fully incorporated. Turn off the heat, then add 2 tbsp basil. Stir once more, then smooth the surface of the sauce with your spatula.
    4. Arrange the sliced veggies in alternating patterns, (e.g. eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.
    5. Mix herb seasoning (2 tbsp fresh basil, 1 tsp minced garlic, 2 tbsp chopped parsley, 2 tsp thyme, salt & pepper to taste and 4 tbsp olive oil) and pour over the vegetables.
    6. Cover the pan with tin foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.
    7. Serve while hot as a main dish, or as a side dish. The ratatouille is also excellent the next day.