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Ratatouille – Pacific Coast Farmers' Market Association


Printable version of this recipe.


3 onions
3 bell peppers
4 summer squash (zucchini, yellow)
4 to 6 Roma tomatoes
1 large eggplant
4 to 6 cloves garlic
1 bunch basil
olive oil
1 teaspoon paprika


Wash all ingredients and cut into bite-sized pieces.  Pick the leaves off the bunch of basil, tie the stems together and set both the stems and leaves aside.  Sauté the eggplant cubes in olive oil over medium heat, allowing them to brown well, then set them aside.  Adding a little more oil to the pan, sauté the onions until they are translucent.  Add the bell peppers and basil stems; cook for about 5 minutes.  Add the summer squash, garlic and paprika, cooking for about 5 minutes more.  Add the diced tomatoes and cook for another 5 minutes.  Then, add the cooked eggplant cubes and allow the ingredients to stew down and meld for 15-20 minutes.  Remove the basil stems.  Add salt, chopped fresh basil leaves, and a drizzle of fresh olive oil.  Serve warm.



Type of Dish

Side Dishes