Summer Market Ratatouille
This “casserole” is perfect for when tomatoes, zucchini, summer squash, and peppers are bursting at the market. Feel free to vary the vegetables, and season liberally with fresh herbs.
  • 1cup chopped fresh onionabout 2 medium
  • 4cloves garlic choppedor more to taste
  • 2tablespoons olive oil
  • 1 medium eggplant sliced and cubed
  • 3tablespoons chopped fresh herbs like parsley, basil, oregano, marjoram
  • 2cups sliced and cubed zucchini or summer squashabout 2
  • 1 bell pepper (red, orange, yellow, or green) cut into julienne strips
  • 2cups chopped tomatoes or 2 cups tomato sauce
  • Sea salt and fresh pepper
  • Freshly grated Parmesan cheese
  1. In a heavy pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft. Slice the eggplant and cut into ½ inch cubes. Finely chop the fresh herbs. Stir in the eggplant and herbs, cover and cook until the eggplant is soft, stirring to prevent from sticking. Add the bell pepper, summer squash or zucchini and tomatoes or tomato sauce and cook until soft. Season to taste with sea salt and fresh pepper.
  2. To serve: Ratatouille may be served over pasta. Or spoon into individual casserole dishes, top with Parmesan cheese, heat in 350-degree oven until bubbly and cheese is melted. Or serve at room temperature with artisan bread or crackers as an appetizer. Or serve cold on a sandwich.
Recipe Notes

Nutritional analysis per serving: 157 calories, 5 grams protein, 21 grams carbohydrates, 8 grams fat, (0 grams trans fat), 261 mg. Sodium, 8 grams fiber.

Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or
Cheryl Wixson

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