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My ratatouille recipe is anything but pretty or fancy like the ones you see on Pinterest.  Instead, my recipe is exactly as it was the first time I had it in France.  It is wholesome and rustic.  This time of the year is the perfect time to make this French Provencal stew vegetable recipe by using up all of the squash and summer tomatoes from the farmer’s market.


When I decide to make a batch of ratatouille I am thinking about a meal that will last us for a couple of evenings with the possibility of breakfast too. I am also looking at an abundance of late summer produce waiting to be eaten.  Basically, I chop, sautee and stew.  Sometimes I only use yellow squash and other times such as this time I mix in some green zucchini.  If Jimmy Nardellos are not available then I use red peppers.  If fresh tomatoes are not looking so great then I use canned.  Otherwise, it is a super easy recipe to throw together.


Sometimes I serve it on its own other times I serve it with old-fashioned egg noodles.  I love egg noodles.  As I mentioned before it is great for breakfast too, just toss a poached egg on top and pass the toast.



Recipe:  Ratatouille

** serves 4 – 6 depending on serving sizes


1 teaspoon olive oil
1 cup yellow onion, roughly chopped
3 garlic cloves, roughly chopped
1 1/2 pound eggplant, cut into bite-sized pieces
8 ounces Jimmy Nardello peppers or red pepper, diced
12 ounces of yellow zucchini or squash, cut into bite-sized pieces
12 ounces green zucchini, cut into bite-sized pieces
1 pound dry farmed or plum tomatoes, make sure they are super ripe and juicy or 14 ounces can of diced tomatoes
2 teaspoons Herb de Provence

How To:

Place a dutch oven over medium-low heat and preheat.

Add the olive oil and the yellow onion.  Stir and cook for three minutes over low heat.

Add the garlic, stir and cook for 1 minute.

Add the eggplant to the onions, stir and cook over low heat for 8 minutes, stirring over until lightly golden and soft.

Add peppers, stir and cook for 3 minutes over low heat.

Add the yellow and green squash, stir and cook over low heat for 3 minutes.  Stirring often.

Add the tomatoes and the herb de Provence.  Stir and cook for about 15 – 30 minutes.  The vegetables will be tender but not mushy.

Season to taste with salt and pepper.



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