Site Navigation


Summer is (sigh) coming to a close and you now have an over abundance of tomatoes and zucchini and summer squash. What the he** do you do with them??? Make Rataouille!!!


  1. 2 1/2 cups Squash and Zucchini, roasted
  2. Salt and Pepper, to taste
  3. 1/3 cup Olive Oil
  4. 1/3 cup Onion, diced
  5. 1 medium Eggplant, diced
  6. 4 cloves Garlic, diced
  7. 1 Bay Leaf
  8. 2 cups Bell Pepper, diced
  9. 2 large Tomatoes, diced
  10. 2 tsp. dried Thyme
  11. 3 Tbsp. fresh Basil, cut into ribbons
  12. Pappardelle Pasta, cooked according to package directions.


  1. Preheat oven to 425 degrees. Lay squash on a cookie sheet covered with parchment paper. Drizzle squash with olive oil and a pinch of salt and pepper. Let cook for 20 minutes, flipping once halfway through.
  2. While squash are roasting, add 1/3 cup of olive oil to a large pot over medium high heat. Once the oil is warm, add your onions, a crank of salt and pepper and cook until the onions are translucent, about 5 minutes.
  3. Reduce heat to medium and add in eggplant, garlic, bay leaf, another crank of salt and pepper and let cook another 10 minutes, stirring occasionally.
  4. Reduce heat to low and add in bell peppers, roasted squash, tomatoes, thyme and basil, yet another crank of salt and pepper and cook for another 30 minutes to an hour, stirring occasionally. Taste it and add additional seasonings if desired.
  5. The longer you cook it, the thicker it will become. Once ratatouille has reached desired thickness, remove from eat and serve over a bed of pasta.


  1. To freeze, add cooked Ratatouille, without pasta, to a freezer safe container. When ready to use, defrost, and reheat in a saucepan with a little bit of olive oil and salt and pepper.