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Ratatouille – adapted from Laurel’s Kitchen

Ratatouille is “stew” or “soup” in French. This is wonderful summer stew, easily adaptable, and a great way to use lots of summer veggies. Serve it with crusty bread or over rice or pasta. It also freezes beautifully, for enjoying in the winter.


1 large or 2 small Italian eggplant

2 medium zucchini or summer squash

1 large onion

1 pepper, green or red

1 clove garlic, minced

2 tbsp. olive oil

3 large or 6 small tomatoes, chopped

1 tsp. salt

1/8 tsp. pepper

1 tbsp. each chopped fresh basil and oregano


Dice eggplant into 1 inch cubes and slice zucchini into ½ inch rounds. Chop onion coarsely and cut pepper into squares.

Use a heavy-bottomed sauce pan with a lid. Sauté onion in oil until soft. Stir in eggplant, pepper, zucchini, and garlic and sauté a few minutes more. Add tomato, salt, pepper, and herbs. Cover and simmer for about 30 minutes, or until all vegetables are well cooked. Uncover and turn up heat to evaporate some of the liquid, stirring as necessary, until you have a nice thick stew.     Serve 6.