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Vegetarian Ratatouille

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Vegetarian Ratatouille


  • 1 eggplant (aubergine) or 4 cups chopped
  • 1 zucchini (courgette) chopped
  • 1 yellow squash chopped
  • 2 tomato peeled and chopped
  • ½ red bell pepper chopped
  • ½ orange bell pepper chopped
  • 1 onion chopped
  • 5 cloves garlic chopped
  • 2 Tbsp chopped fresh basil
  • 2 sprigs of thyme
  • ¼ tsp dried oregano
  • 2 Tbsp extra virgin olive oil
  • 1 tsp sea salt


  1. Saute onion and garlic in a large saucepan over medium low heat until onions are translucent. Add tomatoes and stir. Add all the remaining ingredients and cook for 30 minutes on low stirring occasionally or until eggplant is tender.

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