This recipe makes enough for two meals. You can cut it in half if desired, but I like to make the larger batch and keep on in the freezer for a future meal—it’s the same amount of coking effort, so why not!
- 2 tablespoons olive oil
- 4 cups zucchini and/or yellow summer squash, chopped (about 2 medium)
- 2 cups chopped eggplant, stem discarded (about 1 medium)
- 1 cup chopped pepper, stem and seeds discarded (about 1–2 medium)
- 1 small onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 4 pounds fresh tomatoes (or about 8 cups chopped or diced)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 pound pasta
- Warm the olive oil in a large pot over medium heat. Add the zucchini, eggplant, pepper, onion, and garlic. Stir to coat and let cook for about 5 minutes.
- Chop the tomatoes if using fresh.
- Stir in the tomatoes, cover, and bring to a simmer.
- When it’s simmering, lower the heat to medium-low to maintain steady bubbles, but not a rapid boil, and cook for 30-40 minutes stirring occasionally. The ratatouille is done when everything is soft.
- Meanwhile, prepare the pasta according to package directions. Serve half of the ratatouille warm with pasta. Let the rest cool and store in the fridge or freezer for another meal.
This can be stored, once cooled, in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months.
Serve over pasta with fresh basil and Parmesan.
Add white beans and serve as a vegetarian stew.
Puree and toss with pasta.
Serve over rice with chicken or shrimp.