Late Summer Ratatouille

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Traditional ratatouille is a combination of eggplant, tomatoes, peppers, onion and summer squash cooked very slowly in the oven over a long period of time.  Enter a quicker, more modern version that will satisfy your need for fast and simple.  Supremely fresh vegetables, however, are key. Take your time this week to slowly experience all the variety, color and flavor of your local farmers market and find the vegetables you think look the best.tomatosauce1 Print

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Late Summer Ratatouille

  • Author: Heather Carey, MS
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: makes 6 servings 1x
  • Category: side dish
  • Method: simmer


My garden cannot stop producing.  There are twinges of fall in the air, and the sun is lower in the sky, but I am continuing to have an abundance of beautiful, vibrant vegetables.  My Late Summer Ratatouille is perfect for using up all those extra garden or CSA vegetables. A trip to the farmer’s market would do the trick too.  Have you been lately?  They are bursting with all sorts of tomatoes, eggplant, and squash.


Units Scale

1 large red onion, peeled and chopped
2 tablespoons extra virgin olive oil
salt and pepper, to taste
2 medium eggplant, diced
4 summer squash, a combination of yellow and zucchini
2 pints cherry tomatoes, sliced
2 ears of corn, peeled and kernels removed
1 large bunch of basil, stems removed and chopped


  1.  In a soup pot, heat the olive oil over medium heat until shimmering. Add the onion with a sprinkle of salt and pepper. Stir and continue cooking until onions are soft, about 5 minutes.
  2. Add the eggplant and continue sautéing for another 2 minutes.  Add in the squash and another sprinkle of salt and pepper.  Cook for another 5 minutes, stirring occasionally.
  3. Stir in the tomatoes and the corn.  Cover and simmer for about 30 minutes, stirring occasionally.
  4. Add in the basil, stirring to combine.  Serve over brown rice or quinoa for a vegetarian meal, or with roasted chicken.

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