Eggplant Ratatouille

Happy Monday!!!!

I have been so busy cooking in the kitchen lately I have had no time to type. So while I have some Ratatouille cooking and vegetables roasting I thought I would share this favorite recipe.

Eggplant Ratatouille


  • 1 eggplant, cubed (I like to cube on the smaller side)
  • 1/2 zucchini, cubed
  • 1/2 squash, cubed
  • 2 cloves garlic minced
  • 4 plum tomatoes, cubed
  • 1 red bell pepper, seeded and diced
  • ยผ t oregano
  • 1/4 t basil
  • 1/8 teaspoon thyme
  • 2 tablespoons olive oil
  • Sea salt and pepper to taste


Preheat oven to 325 degrees. Place all ingredients in an oven-proof casserole dish.  Drizzle with olive oil and seasoning and mix.  Bake uncovered for 25 minutes and mix, bake another 30 minutes and serve warm.

I love to pair this with a piece of pan seared fish, which is easy to make while the veggies cook, or top it with a fried egg for breakfast or use in an omelette.

This is a great dish to make in a large batch and use throughout the week.