I guess it was my recent trip to Disney that inspired me this week to make Ratatouille.  Apparently it’s not just Disney movie about an adorable mouse-chef… it’s a yummy and very healthy dish!

I based my recipe off of this “One Pan Ratatouille” Recipe from Sunset magazine.  The recipe is very simple and really quick.  The longest time you’ll spend on this is cutting up all of the veggies, so if you have anyone hangin’ around waiting for dinner… get them to help stir while you cut!


Serves 4


3 Tablespoons Olive Oil (separated)

1 Onion

1 Tablespoon Minced Garlic

2 (14.5 oz) cans Diced Tomatoes, no salt added

1 Baby Eggplant

½ teaspoon Salt

¼ teaspoon Fresh Ground Pepper

1 lb Red Bell Peppers (or other colors if they are on sale!)

1  Zucchini

1 Yellow Squash

¾ cup Fresh Basil Leaves


  1. Dice onion.  Heat 1.5 Tablespoons oil over medium-high heat in a giant frying pan or a 5-6 qt pan.  Add onion and garlic and stir often for about 5 minutes until the onion softens up a bit.
  2. Add both cans of diced tomatoes, with the liquid.  Dice the eggplant.  Add the eggplant, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup Water.  Bring the mixture to a simmer.  Cover and reduce heat, stirring occasionally for about 10 minutes.  Test the eggplant after 10 minutes- it should be soft when stuck with a fork.
3.      Meanwhile, dice the bell peppers, zucchini, and squash.  After the eggplant is soft, add the last 3 veggies and return to a simmer.  Cover and cook until the squash is now soft when pierced with a fork.  This took me about 15 minutes.
4.      Chop the fresh basil and add into the mixture.  Add salt and pepper to taste and the remaining 1 ½ Tablespoons of olive oil.


This dish was so colorful and pretty!  I served ours over whole wheat elbow shaped pasta and added just a touch of red pepper flakes for some spice (duh!!).  I usually don’t make dinners without any type of meat but the Ratatouille was hearty and filling enough to exclude it.

3 thoughts on “Ratatouille

  1. Pingback: Happy 300th Post! | It's Good to be the Cook

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