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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.

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