Ratatouille, a rustic French vegetable stew, is the perfect bridge between summer and fall. While eggplant, zucchini and peppers can be purchased any time of year, they are at their most flavorful when they are in season locally. Packed with healthy vegetables, this hearty stew welcomes the cooler weather by celebrating the best of summer.

Ratatouille is a great make-ahead meal and freezes well. This versatile dish can be served in many ways.

Serving suggestions include:

  • Serve over quinoa, brown rice, whole wheat couscous or polenta.
  • Use as a bed for lean proteins such as fish or chicken.
  • Top with a poached or sunny-side up egg.
  • Keep it simple and serve with a slice of crusty whole-wheat bread.


1 medium eggplant, approximately 1½ lbs
3 medium zucchini, approximately 1½ lbs
3 teaspoons olive oil, divided
½ teaspoon kosher salt
Black pepper
2 medium onions, roughly chopped
2 red bell peppers, seeded and cut into bite sized slices
6 cloves of garlic, minced
Optional: 3 sprigs of fresh thyme
1 28oz can of no salt added peeled whole tomatoes, drained
2 teaspoons tomato paste, no salt added
½ cup fresh basil, chopped


  1. Preheat oven to 400° and prepare a large rimmed sheet pan with cooking spray or a thin coating of olive oil. Cut eggplant and zucchini into 1 inch cubes.

  1. Combine eggplant and zucchini cubes on prepared sheet pan and toss with 2 teaspoons of olive oil, ½ teaspoon of kosher salt, and a few grinds of cracked black pepper. Roast until tender and lightly browned, but still firm, stirring half way through, 35-40 minutes. Set aside and allow to cool if you are not ready to continue.

  1. While the eggplant and zucchini roast, heat the remaining 1 teaspoon of olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and cook until it has softened, about 7 minutes. Add peppers, garlic, and thyme (if using) to the pot and continue to cook until the pepper becomes tender, about 3-4 minutes more. Note: thyme leaves can be stripped and added to the pot or the entire sprig may be added. If using the whole sprig remember to remove the woody stems when the ratatouille is finished cooking.

  1. Once pepper is tender, stir in tomato paste and mix well. Add drained tomatoes, breaking them into large chunks with your spoon, and reduce heat to medium low. Gently simmer for 10 minutes, stirring occasionally. Add roasted eggplant and zucchini to the pot, stirring to combine. Simmer for another 15-20 minutes or until ratatouille is heated through. Season to taste and stir in fresh basil. Serve hot, room temperature or even cold.

Serves 6.


Calories 124 Total Fat 3 g
Saturated Fat 1 g Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g Trans Fat 0 g
Cholesterol 0 mg Sodium 129 mg
Potassium 696 mg Total Carbohydrate 22 g
Dietary Fiber 7 g Sugars 14 g
Protein 4 g