This recipe is incredibly easy and customizable, perfect for using up the last of the summer harvest – and whatever you have overflowing from your garden or CSA share!
Make a family movie night out of it by putting on a big pot to simmer and watching the movie “Ratatouille” and enjoy its namesake for dinner!
Paired with a fresh crusty French baguette (or we had some of Thom’s Bread herbed focaccia last night), a fragrant and colorful bowl of this simple harvest dish is perfect for sopping up all the flavor of a healthy meal.
You can also add bell peppers or sometimes we like to add white beans at the end for a little protein.
Here’s how we made rainbow ratatouille kid friendly at our French themed summer camp… For fall this week, I made it with several chopped bell peppers, no zucchini or squash this time, but added rosemary and oregano for hearty herbacious flavor.
2 tablespoons olive oil
3 cloves garlic, chopped
1 large eggplant, diced
1 large or 2 small zucchini, diced
1 yellow squash, diced
1 large onion, diced
2 bell peppers, diced
2 cans tomatoes (whole, diced, sauce, whatever you have on hand) or 4-6 fresh
1 can tomato paste
1 bay leaf
Salt and pepper to taste
1 teaspoon each, rosemary and oregano
Fresh basil for garnish (optional)
- Heat dutch oven over medium-high, add olive oil and sauté garlic 2 minutes.
- Add onion, eggplant, zucchini (peppers if using) and sauté a few more minutes. Season with salt and pepper.Add tomatoes/sauce and paste and stir. (Add 1 teaspoon each, rosemary and oregano, if desired)
- Add bay leaf, salt and pepper. Simmer on low covered for 45 minutes to an hour.
- Top individual servings with fresh chopped basil and serve with warm crusty French baguette slices.