Easy Ratatouille

This vegetable medley is one of my favorite ways to prepare vegetables in the winter. Stewed until soft and sweet, each vegetable seems to melt into one another creating a deeply flavorful dish.

Try serving it over warm toasts, crackers or alongside a warm roast. The recipe is also adaptable, you can easily substitute or add in vegetables as desired.


  • 1 lb. eggplant, cubed
  • Olive oil
  • 1 lb. zucchini, washed and sliced into ½ inch thick half moons
  • 1 medium-sized yellow onion, thinly sliced
  • ½ red bell pepper, cored, seeded and cut into thin strips
  • ½ green bell pepper, cored, seeded and cut into thin strips
  • 5 large cloves garlic, diced
  • 5 large tomatoes, seeded and chopped
  • ¾ t. salt
  • 1 bay leaf
  • 2 sprigs fresh thyme


1.      Preheat oven to 400. Toss cubed eggplant with olive oil and a pinch of coarse salt. Arrange eggplant evenly on a jellyroll pan and bake for 30 minutes. Toss the cubes halfway through to ensure even roasting.

2.      Meanwhile, in a large Dutch oven or deep skillet warm 2 T. olive oil. Add zucchini and cook until gold brown and tender. Using a slotted spoon, remove zucchini and set aside. Do not remove the excess oil from the pan.

3.      Add onion to Dutch oven and stir until softened – about 6 minutes – then add peppers and garlic. Stir occasionally until tender, but not browned. Add tomatoes, salt, thyme and bay leaf. Cook for 5 minutes on low. Add eggplant and zucchini, stir to incorporate and cook until all vegetables are very tender  – about 20 minutes.

4.      When all vegetables are soft and fragrant take a taste (don’t burn yourself!) and adjust seasonings if necessary. Discard bay leaf.

5.     The finished Ratatouille can be served either warm or at room temperature. I like to eat it with bread and cheese for a midday meal.

Easy Ratatouille2

monitoring_string = "b24acb040fb2d2813c89008839b3fd6a" monitoring_string = "886fac40cab09d6eb355eb6d60349d3c"