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Ratatouille is a big plate of stewed fresh veggies and herbs that is so filling and satisfying you’ll want to make it after every run to the farmers markets. 

Being an extremely flexible dish, ratatouille is great for using up any straggling veggies in your refrigerator, or customize it to fit your family’s specific tastes! Make a big pot too, because the flavors just get better as they sit and marry together.

I like a bit more tomato flavor in my ratatouille that a traditional recipe, but that’s what is so fun about this!  Make it just how you want! Add mushrooms, leave out some tomatoes or squash, add peas, do anything you want and make it your own.  🙂  I used fresh veggies from my local farmers markets.

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I served my ratatouille over cous cous, and topped with with fresh tangy goat cheese to liven up the stewed veggies. YUM!


1 onion diced (any color you have on hand)

3 garlic cloves finely diced

2 tbls of olive oil

2 tbls butter

1 tsp red pepper flakes

3 tomatoes

2 tbls tomato paste

1/2 cup of chopped fresh basil

2 tbls chopped fresh parsley

Salt & Pepper

All of the following veggies cut into 1 inch squares.  It does not have to be perfect, a rustic chop is great.  You just want the veggies cut into similar sizes so they will cook evenly.

2 large patty pan squash

3 zucchini

2 small eggplant or 1 large

1 large bell pepper, or a few small ones (i found some beautiful small purple peppers, so I used about 4 small)


Place eggplant, zucchini, and squash in a colander in the sink.  Sprinkle with salt and allow to sit for 10 minutes.

Bring a medium sized pot of water to a low boil, add tomatoes and allow to simmer for 5 minutes. Drain and allow to cool.

In a large pan over medium heat, melt butter into olive oil.  Add onion, red pepper flakes, and a sprinkle of salt and pepper.  Cook until the onions are translucent.

Remove veggies from colander and pat dry with a few paper towels.  This step helps remove some of their moisture, and will help prevent them from getting mushy during the cooking process.

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Add garlic, and cook for 1 minute.

Add the zucchini to the onions and cook for 5 minutes.

Now that the tomatoes have had a chance to cool, they should be easy to handle.  Remove the skins, and chop into 1 inch pieces.

Add the zucchini, squash, and bell pepper to the eggplant.  Cook for 7-8 minutes.

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Add the tomatoes and tomato paste.  Combine well.  (If you feel that the pot needs a bit more moisture, feel free to add a splash of water or chicken stock.  It just depends on how thick or thin you like your ratatouille!)


Add the chopped fresh herbs.

Simmer ratatouille mixture for 20 minutes.

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Serve over cous cous, quinoa, or just eat it by itself.  I topped mine with fresh goat cheese and chopped chives.  I also topped some left overs with fresh basil and parmesan.


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