Ratatouille with Eggplant and Zucchini

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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.

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