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Provencal-inspired ratatouille is THE dish to make from a summer abundance every summer!



Total time

0 minutes






  • 1 small eggplant, cut into 1-inch cubes
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons olive oil (or as needed)
  • 1 small red onion, cut into 1/2-inch pieces
  • 1 small red bell pepper, cut into 1/2-inch pieces
  • 1 medium zucchini, cut into 1-inch pieces
  • 1 medium yellow squash, cut into 1-inch pieces
  • 2 large plum tomatoes, coarsely chopped
  • ⅓ cup dry white wine
  • 1 can (15-ounce) crushed tomatoes
  • 1 bay leaf
  • 1 teaspoon (heaping) dried oregano
  • 2 cloves garlic (minced)
  • freshly ground black pepper (to taste)
  • ¼ cup thinly sliced fresh basil
  • crumbled goat cheese (optional)


  1. Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl.
  2. Meanwhile, heat olive oil over medium-high heat in a Dutch oven.  Add the onion, reduce heat to medium and cook 3-4 minutes.  Add the red bell pepper and continue cooking another 4-5 minutes or until both are lightly browned and beginning to soften.  Transfer to a bowl and set aside.
  3. Add zucchini and yellow squash and cook 3-4 minutes or until lightly browned.  Transfer to the bowl with onion and red bell pepper.
  4. Refresh oil if needed.  Pat eggplant dry with a paper towel.  Add eggplant to pot and cook 4-5 minutes or until lightly browned and softened.  Add tomatoes and cook 1-2 minutes.
  5. Add wine, bring to a boil.  Add crushed tomatoes, bay leaf, oregano and garlic.  Return vegetables to pan, reduce heat to medium low and cook 15-20 minutes or until vegetables are tender.
  6. Season to taste with salt and pepper.  Remove bay leaf.  Stir in basil.  Serve topped with crumbled goat cheese if desired.
  7. View the recipe instructions at From a Chef's Kitchen

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