Ratatouille Recipe


This version of a traditional French ratatouille recipe is simple with ingredients easily found in American markets. It is incredibly fragrant and never fails to get rave reviews!

1 tablespoon coconut or olive oil
2 medium cloves garlic, minced
1 medium eggplant (about 1 pound), ends trimmed off and diced
2 medium zucchini (about 8 ounces), ends trimmed off and cut into 1/4-inch-thick slices
8 ounces cremini mushrooms, sliced
2 14.5 ounce can crushed or diced tomatoes
3 teaspoons dried thyme
½ cup mozzarella cheese, shredded (optional)


  1. Heat a non-reactive 5 quart pan on medium heat. Add oil and garlic. Sauté until garlic is soft.
  2. Add tomatoes, eggplant, zucchini, mushrooms and thyme.
  3. Simmer until all vegetables are thoroughly cooked, about 45 minutes.
  4. Serve as as side dish, or as a main dish over jasmine scented rice, optionally topped with shredded mozzarella cheese.


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