Ratatouille Recipe

My hubby and kids really enjoyed this recipe. The flavors were so, so yummy! The recipe came from my farm co-op.


1 eggplant, peeled, cut into 1/2" cubes
2 zucchini or yellow squash, 1/2" slices
1 tsp. Salt
3 garlic cloves, thinly sliced
2 green peppers, chopped
2 tomatoes, chopped
Salt & Pepper to taste
4 Tbsp olive oil
3 Tbsp fresh parsley, chopped

  1. Place eggplant and squash slices in a bowl and toss with 1 tsp. salt. Let stand for 20 minutes. Drain and pat dry.
  2. Heat 2 Tbsp oil over med heat in a large pan. Saute eggplant and squash, one layer at a time, until lightly browned. Set side each browned section on a plate lined with paper towels to drain.
  3. In the same pan, add the remaining oil and cook the onions and green peppers until tender. (about 10 minutes). Stir in garlic and season with salt and pepper.
  4. Add half the tomatoes and parsley, then all of the squash and eggplant, followed by the remaining tomatoes and parsley. Do not mix the layers. 
  5. Turn down the heat and simmer, partially covered, for about 20 minutes. Add salt and pepper to taste. 

  • Serve as a main dish sprinkled with cheese
  • Add grilled sausage or sliced keilbasa

This dish can be frozen and reheated. Enjoy!

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