Tuesday, August 14, 2012


I had to share this summer meal with you guys because we eat this at least once a week if not more. And you need to try it before all of these delicious summer veggies are out of season! I for one never thought I would like this dish. The name alone just doesn't sound appealing to me {pronounced rat-a-two-ee}. I definitely didn't think my husband would like it. But to my surprise he loved it and so did I! The following is a more traditional ratatouille recipe but read the notes below to find out how I tweak it...


1/4 cup olive oil
1 medium onion, diced
1 tsp garlic, minced
2 cups eggplant, diced
1 cup bell pepper, diced
1/8 tsp ground thyme
1 cup zucchini, diced
1 cup yellow squash, diced
1 cup tomatoes, diced
2 tbs fresh basil, chopped
salt and pepper to taste
fresh parmesan cheese, grated

In a large sauté pan heat the olive oil over medium heat. Add the onion and garlic to the pan, stir occasionally. Sauté until the onion starts to become translucent. Add eggplant and ground thyme and sauté for 5 minutes. Add the bell pepper to the pan. Sauté another 5 minutes. Add zucchini and yellow squash to the pan and sauté another 5 minutes. Add the tomatoes, fresh basil, salt and pepper and cook an additional 5 minutes. Serve over rice, pasta, crusty garlic bread or by itself! Then sprinkle {more like drown} the Ratatouille with parmesan cheese. Yum!

FYI: Our favorite way is over crusty garlic bread and eating it bruschetta style. But we've tried all 3 ways and each are delicious in their own right.

*Special Notes: The hubs and I don't like eggplant. So instead of eggplant I add an extra cup each of zucchini and yellow squash. I just didn't want to leave it out of the recipe for those of you who like eggplant or are feeling adventurous and might want to try it. If you plan on skipping the eggplant like we do, then just add the ground thyme with the bell pepper and then continue with recipe as follows.