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Gen's Simple & Delicious Ratatouille

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Serves 4-8 (makes about 7 cups), depending on if served by itself or on grains or pasta | Prep Time 20 min | Cook Time 35 min

Why I Love This Recipe

FEATURING: Eggplant, zucchini, pattypan, onion, garlic, basil (dried or fresh), and jalapeno (optional).

An easy, simple yet delicious bright and chunky summer vegetable stew. Recipe adapted from Jenn Segal (Once Upon a Chef):

Great served:

As a vegetarian main course over grains or polenta

Alongside roasted veggies or grilled protein

Tossed with pasta

Straight from the fridge as a snack (it’s delicious cold)

Ingredients You'll Need

1 large (1.25 lb) eggplant, cut into 1/3-inch cubes
6 tablespoons extra virgin olive oil, plus more for serving
1-2 medium zucchini (about 1 lb), cut into 1/3-inch cubes
1 pattypan squashes, cut into 1/3-inch cubes (or substitute more zucchini)
1 medium onion, finely chopped
1 sweet pepper, cut into 1/4-inch dice
5 large cloves garlic, chopped
3-4 large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices
1/4 tsp dried thyme or more, to taste (or 2 teaspoons fresh chopped thyme, plus more for serving)
1/2 tsp dried basil or more, to taste (or 3 tablespoons chopped fresh basil)
1/4 of a jalapeño, chopped finely (or 1/4 teaspoon crushed red pepper flakes) (optional)


Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and pattypan and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
Add two more tablespoons of oil to the pan and add the onion and sweet pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, dried thyme and basil (if using fresh, add in last step), crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and pattypan and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated.

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