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1 eggplant
2 zucchini
2 peppers
1 onion
4 tomatoes,
4 cloves garlic
1 teaspoon thyme, and any other seasonal veggie you would like to add.


  1. The key to a good ratatouoille is to sauté all the veggies separately and bake the dish in a shallow pan so that most of the liquid evaporates.
  2. Saute the eggplant, zucchini, peppers, onions and tomatoes in succession, adding more olive oil as necessary.
  3. Add each veggie to an oiled pyrex dish finishing with the garlic and thyme.
  4. Mix well and bake, uncovered, at 350 degrees for about an hour.