Hi Everyone!

As summer draws to a close, the vegetables are getting heartier – and heavier. Time to save your back – get something with wheels!

This week we find ourselves with  an array of beautiful ripe vegetbles that won’t have a long shelf life. They have to be used right away. So, it clearly is time for ratatouille! You can make it now and freeze it for a warm and rich treat during the cold winter months.



1 eggplant

3 Roma tomatoes

1 yellow squash

1 zucchini

1 TBS olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

salt, to taste

pepper, to taste

14 oz crushed tomatoes (half of a 28 oz. can)
1 TBS chopped fresh basil


Herb Seasoning

2 TBS chopped fresh basil
1 tsp garlic, minced
2 TBS chopped fresh parsley
2 tsp fresh thyme

salt, to taste

pepper, to taste

1 TBS olive oil


1 TBS chopped fresh basil, from 8-10 leaves
1/2 tsp teaspoon garlic, minced
1 TBS chopped fresh parsley
1 tsp fresh thyme

salt, to taste

pepper, to taste

2TBS olive oil


  1. Preheat the oven to 375 degrees
  2. Slice the eggplant, tomatoes, squash, and zucchini into thin slices and then set aside.
  3. Make the sauce: Heat the olive oil in an oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until they are soft, about 10 minutes. Season with salt and pepper and  then add the crushed tomatoes. Stir until the ingredients are fully mixed. Remove from the heat and then add the basil and thyme. Stir again and then smooth the surface of the sauce with a spatula.
  4. If you want to go for a killer presentation, arrange the sliced vegetables in  rows, (for example, eggplant, tomato, squash, zucchini) on top of the sauce in concentric circles, from the outer edge to the middle of the pan. Season with salt and pepper.
  5. Cover the pan with foil and bake for 40 minutes. Uncover, then bake it for another 20 minutes, until the vegetables are softened.
  6. Mix the herb seasoning ingredients and pour the mixture over the ratatouille.
  7. Serve while it’s hot. The ratatouille is also excellent the next day–cover with foil and reheat in a 350 degree oven for 15 minutes, or simply microwave.

I hope you enjoy this way to extend your enjoyment of nature’s bounty.

NOTE: You can add other vegetables: shallots, tomatillos, potatoes, different peppers. Go crazy! There’s no wrong way to  make this!


And have a delicious week!