Farmer’s Market Ratatouille 



Farmer’s Market Ratatouille 

Serves 6 

1 large eggplant, cut into 1-inch cubes 

4 medium zucchini, sliced 1/2 inch thick 

1 tsp salt 

2 tbsp olive oil 

2 medium onions, sliced 

2 medium red, green and/or yellow bell peppers, chopped 

2 large tomatoes, chopped 

2 cloves garlic, minced 

Freshly ground black pepper to taste 

1 tbsp chopped fresh thyme or 1 tsp dried thyme 

1 tbsp chopped fresh oregano or 1 tsp dried oregano 

1 tbsp chopped fresh basil or 1 tsp dried basil 


  1. Put eggplant and zucchini in a colander, sprinkle with salt and toss lightly. 
  2. Allow to drain for at least 30 minutes. 
  3. Rinse and pat dry with paper towels. 
  4. In a heavy, nonstick skillet, heat oil over medium-high heat. 
  5. Sauté onions until translucent—about 3 minutes. Stir in peppers, tomatoes, eggplant, zucchini, garlic, salt, pepper, thyme, oregano, and basil. 
  6. Reduce heat, cover, and simmer 30-45 minutes, or until vegetables are thoroughly cooked. Stir to prevent sticking. 
  7. Uncover and cook another 5 minutes to reduce liquid. 

Ratatouille is best made a day ahead to allow flavors to blend. Serve warm or cold.

Nutrient Analysis per serving 

Calories120 kcal 
Protein 4 g 
Fat 5 g 
Carbohydrate 17 g 
Sodium 370 mg 
Cholesterol 0 mg 


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