Archive for September, 2010


The summer is over and the start of my favorite season is here- FALL! Therefore, it is fitting that my last (and only!) post this September is for Ratatouille- the perfect recipe for all of those end of summer vegetables. In fairness, I’ve probably made this every week this month so it’s ok that it is the only thing I’ve posted…

It’s a really easy recipe that can be adapted a million different ways depending on what ingredients you have on hand and how you want to eat it. I’ve had it over rice, couscous, bread, salad… you name it. I know a lot of recipes have you cut the veggies in round slices and bake them in layers, but I prefer more of a mash up of veggies that you can cook directly on the stove top.

So here is my recipe:



  • 1 medium eggplant (peeled* and cut into 1-inch cubes)
  • 1 yellow pepper (chopped)
  • 1 red or orange pepper (chopped)
  • 1 medium yellow onion (chopped)
  • 1 or 2 tomatoes (chopped) or 1 can diced tomatoes
  • 1 medium squash or zucchini (or both) (chopped)
  • 3 cloves garlic (minced or chopped)
  • ¼ cup extra virgin olive oil
  • 1 bunch fresh basil (about ½ cup) (chopped)
  • 1-2 sprigs of fresh thyme
  • Salt and Pepper to taste
  • Optional: toasted pine nuts, cheese (ricotta salata, goat cheese or mozzarella are all good!)


Add olive oil, eggplant, and squash/zucchini to large skillet over high heat and sauté until tender, about 8-10 minutes. Add onions and, if needed, more olive oil, and cook until onions are soft, about 5 minutes. Add peppers and garlic and cook, stirring occasionally, about 10 minutes. Add tomatoes, thyme, salt and pepper. Reduce heat, cover, and cook until everything is tender, about 20 minutes. Once everything has cooked down and all of the veggies are tender (but not too mushy), add fresh basil. If you want, you can serve it topped with cheese and/or pine nuts.

*I’ve used both peeled and unpeeled eggplant and it definitely tastes more bitter when you leave the skin on- so take the extra time to peel it.


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