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Simple Summer Ratatouille

Every August, I pull out my favorite eggplant recipes. I tend to neglect the vegetable for most of the year until it is plentiful at the end of summer.

Combined with fresh summer tomatoes, zucchini and basil, summer is the time to make the best ratatouille.

My favorite way to make it is to skip the recipe and throw all the veggies in the pot until they are soft. I like it with grilled chicken or fish, or I add a can of white beans, as I did in this recipe.

Simple Summer Ratatouille


1-2 Tbsp olive oil 1 large onion, chopped 1 medium eggplant, cubed 2 small zucchinis, diced 2 cloves garlic, minced 1 tsp each: dried oregano, thyme, rosemary, parsley 3-4 plum tomatoes, diced 1 small can diced tomatoes 1 small can white beans, rinsed and drained salt and ground pepper to taste small handful fresh basil, chopped Directions:

Saute onion and eggplant in olive oil in a large saucepan until starting to soften, about 8-10 minutes. Add zucchini, garlic and plum tomatoes and dried herbs, and saute another 5 minutes. Add can of diced tomatoes and white beans, and cook until heated through. Salt and pepper to taste. Top with fresh basil and grated Romano or Parmesan cheese.

Do you cook with eggplant year round?

Do you have a favorite eggplant recipe?

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