Ratatouille with Eggplant and Zucchini

Share this post

By FarmShares member Lisa Lawrence, courtesy of Capay Valley Farm Shop

Easy ratatouille recipeThis classic French dish is perfect year-round. Use this easy ratatouiile recipe to fill the kitchen with delicious aromas and satisfy your tastebuds with a multicolored mélange of vegetables. It’s the perfect dish to save and enjoy all week, whether it be at the office or at home. Serve ratatouille as a side dish with meats, next to an array of fresh salads, with eggs, or as a tasty vegetarian main dish. You can also pair it with rice, pasta, or carb of your choice.

½ cup olive oil
2 large onions, sliced
2 large cloves of garlic, minced or mashed
1 medium eggplant, cut into ½–inch cubes
2–6 zucchini, halved length-wise, then cut into ½-inch pieces
4 tomatoes, cubed
2 bell peppers, seeded and chunked (optional)
2 stems basil leaves, chopped
½ bunch parsley, chopped
Salt to taste


  • Heat halt the oil in a large frying pan or dutch oven over high heat.
  • Add onions and garlic and cook, stirring until onions are limp but not browned.
  • Stir in the eggplant, zucchini, peppers, salt, basil, and parsley; add a little of the oil as needed to keep the vegetables from sticking.
  • Cover pan and cook over moderate heat about 30 minutes; stir occasionally, using a large spatula and turning the vegetables to help preserve their shape.
  • If mixture becomes too soupy during this time, remove cover to allow some of the moisture to escape.
  • Add the tomatoes to the vegetables in the pan and stir to blend.
  • Add more oil if vegetables are sticking.
  • Cover and cook over moderate heat for 15 minutes; stir occasionally.
  • Again, if mixture becomes soupy, remove cover and allow moisture to evaporate.
  • Ratatouille should have a little free liquid but still be of a good spoon-and-serve consistency.
  • Add more salt if desired.
  • Serve hot or cover and chill to serve cold.
  • Serve over pasta or rice.

Serves 4. Prep time, 15 minutes; cook time, 1 hour.

Want more recipes? Subscribe to The Weekly Bite!



Subscribe to the WEEKLY BITE

* indicates required


Recent Recipes articles:

How to make stone fruit jams and butters
June 6, 2019
Grilled portobello recipe
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Easy spring salad recipe
April 25, 2019
Three easy Waldorf salad recipes
March 14, 2019
Deliciously simple roasted cauliflower with orange zest
February 27, 2019
The FruitGuys’ intro to homemade jams and jellies
February 21, 2019
Authentic paella recipe
December 13, 2018
Seasonal sunchoke recipe
November 29, 2018
Simple persimmon salad recipe
November 15, 2018

More recent articles:

The delicate flavors of white peaches and nectarines
June 13, 2019
Don’t let plantar fasciitis pain break your stride
June 11, 2019
Listen and learn something new about work life—wherever you are
June 4, 2019
Onions, garlic, and leeks provide many nutritional benefits
May 30, 2019
Five reasons to consider this extreme endurance event
May 28, 2019
Best onboarding practices
May 21, 2019
Quick, easy steps to spruce up your office space
May 14, 2019
How to prepare physically and mentally for race day
May 9, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.