Late Summer Ratatouille



Been MIA from my kitchen and computer lately.

In the flurry leading up to my departure home from Australia, down unda culinary endeavours took a back seat to beach grazing and frolicking in the spring sunshine. Peanut butter and banana sandwiches made a daily appearance, and I’m embarrassed to say how much Nutella we went through.

When I arrived home in Canada, I was greeted with familiar warm feelings that late summer brings;the wistfulness of fond memories from the past months and anticipation for what this years autumn will bring.

What better time to make use of all of your favourite seasonal vegetables, in an easy breezy weeknight dish?

If you haven’t had ratatouille, I know this recipe will make you a believer. Not only is the extent of the ‘labour’ just chopping and throwing into a pot, but the simple flavours are satisfyingly delicious. You might have doubts that a meat free, starch free dish could please your dinner palate, but somehow this late summer ratatouille just does it.

Tonight I’m serving this dish with some saffron-scented basmati rice, but it would go beautifully over quinoa or roasted potatoes.


Ratatouille Recipe (Makes 5 generous servings)


  • 2 medium yellow onions, sliced thinly
  • 2 garlic cloves, minced
  • 2 medium zucchini, quartered lengthwise and then sliced thinly
  • 2 red peppers, diced
  • 1 large egg plant, diced
  • 1 jar chopped tomatoes (15 ounce)
  • 5 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • pinch red pepper flakes
  • 1/4 cup white wine
  • generous salt and pepper
  • feta, crumbled for topping


  1. In a large pot cook the onion and garlic in 2 tablespoons of the oil  over medium low heat, stirring, until the onion is softened
  2. Add the remaining 3 tablespoons oil, and turn up the heat to medium-high. Add the eggplant and cook the mixture, stirring  occasionally, for 8 minutes, or until the eggplant is softened.
  3. Stir in the  zucchini and the bell pepper and cook the mixture over the medium heat,  stirring occasionally, for 12 minutes.
  4. Stir in the canned tomatoes and cook the  mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are  tender.
  5. Stir in the oregano, the thyme, the basil, chilli flakes, and wine, and cook the mixture, stirring, for 1 minute.
  6. Season with salt and pepper to taste

Serve with crumbled feta

Recipe can be made a day ahead.



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