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  • Ready in: 45 min.
  • Serves: 6
  • Complexity: easy
  • Origin: France


  • 1 large brinjal, thickly sliced
  • 2 onion, sliced into thin rings
  • 1/4 cup olive oil
  • 2 green bell peppers, seeded and cubed
  • 1 chopped red bell pepper
  • 3 carrots, cut in wheels
  • 6 zucchini, cubed
  • 3 cloves garlic, minced
  • 2 medium yellow squash, cubed
  • 1 tin whole tomatoes, chopped with sauce
  • 2 tablespoons sugar
  • basil, origanum, thyme
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste


  1. Prepare the brinjal first.  Salt the slices both sides to draw out bitterness.  Leave it salted for 10-15 minutes.  Take the time to prepare the other veggies. Brinjals should be rinsed well under running clean water and then cubed.
  2. Fry onions in olive oil and as it start to glaze, add peppers and carrots. Continue to fry over medium heat for 10 minutes. Add rest of veggies except for tomatoes and fry till another 10 minutes
  3. Add tomatoes to the vegetable mix as well as the sugar with dried herbs.  Cook for 20 minutes.  Now season to taste and add fresh parsley.
  4. Ratatouille can be eating hot or cold.  It is very versatile.  It makes a great starter with crusty bread and balsamic vinegar.  Delicious on pizza.  Enjoy over pasta or baked potatoes.  Or simply as a side dish.  When vegetables are in season you could even take time to can some for the future.



    Strength and honour are her clothing; and she shall rejoice in time to come.
    (Pro 31:25)

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John 21:15

  • 15 So when they had dined, Jesus saith to Simon Peter, Simon, son of Jonas, lovest thou me more than these? He saith unto him, Yea, Lord; thou knowest that I love thee. He saith unto him, Feed my lambs.
Saturday 02-July, 2022