Garden Abundance Ratatouille

Serves 4


  • 2 onions
  • 2 tbsp. Extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1 medium eggplant
  • 1 1/2 tsp. salt
  • 1 tsp. fresh marjoram
  • 2 zucchini
  • 2 sweet peppers of choice
  • 2 cups tomatoes, chopped
  • Small bunch of fresh parsley
  • 6 cups mixed greens
  • Olive oil and lemon juice (for dressing)
  • Sea salt and fresh cracked pepper

In a large saucepan or pot add olive oil and sauté onions, garlic and bay leaf over medium heat for about 5 minutes. Add eggplant, basil, rosemary, salt, and marjoram. Cover and cook, stirring occasionally, for about 15 minutes or until eggplant is soft. Add zucchini, peppers and tomatoes. Simmer until peppers and zucchini are tender, about 10 minutes. Serve ratatouille topped with a few sprigs of fresh parsley. On the side, offer a basic mixed-greens with olive oil and lemon juice. Sea salt and fresh cracked pepper to taste.

Recipe adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert, p.125



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