• 1 small eggplant
  • 2 tsp salt
  • 1 tbsp olive oil
  • ¼ cup water
  • 1 small onion
  • 1 bell peppers (orange, red or yellow)
  • 1 medium zucchini
  • 1 medium yellow squash
  • 3 cloves garlic minced
  • 1/4 cup dry white wine or vegetable broth
  • 1 cup crushed tomatoes
  • 1 bay leaf
  • 1 heaping teaspoon dried oregano
  • freshly ground black pepper to taste
  • 1/2 cup thinly sliced fresh basil



  • Cut eggplant into 1” cubes, place in colander and sprinkle with 2 tsp salt. Let drain in the sink.
  • Cut onions, peppers, zucchini and yellow squash into 1/2” pieces.
  • Pat the eggplant dry with a paper towel.
  • Heat 1 tbsp olive oil + ¼ cup water over medium-high heat in a pan. Add the eggplant and 4 cloves minced garlic, cover and cook 3 minutes.
  • Add zucchini, yellow squash, onions and peppers and cook uncovered for 4 minutes.
  • Add wine, turn up heat and bring to a boil and cook 1-2 minutes.
  • Add crushed tomatoes, bay leaf and oregano.
  • Cover and cook over low heat for about 15 min.
  • Season with salt and pepper to taste. Remove bay leaf. Stir in fresh basil just before serving.

Ratatouille will keep in the refrigerator for 4-5 days. If making it ahead do not add fresh basil until serving. You can freeze in air tight containers for up to 3 months. Thaw in the refrigerator and reheat on the stove.

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