Ratatouille almost always includes bell peppers, eggplant, zucchini, tomatoes, onions, garlic and fresh herbs – exactly what we offer in our boxes this week! This late summer vegetable recipe can be served in any number of ways, both hot and cold. You can use it for a pasta topping or for a filling in an omelet. Or just eat it by itself with a slice of French bread.

Ratatouille originated in the South of France where the climate is a lot like in Southern California. It features the vegetables you would likely find towards the end of summer: Eggplant, zucchini, bell peppers, and tomatoes as well as fresh herbs.


1/4 cup olive oil
2 onions, slivered
3 bell peppers, cut into one inch squares (try different colors)
2 eggplants, cut into 1/2 inch cubes
2 zucchini, cut into 1/2 inch cubes
4 cloves garlic, minced or crushed
2 pounds tomatoes, chopped
Salt and pepper
½ cup of chopped fresh herbs (basil, tarragon, thyme, rosemary)


Heat olive oil in a heavy soup pot on medium heat. Sliver onions and add to oil.
While the onions cook, chop the bell peppers and add them to the pot, stirring well.
Chop the eggplants and add to the pot, stirring well to coat the eggplant with oil. At this point all the olive oil will have soaked into the eggplant, so you need to stir often to keep things from burning until they soften some.
Chop the zucchini and stir it in once the eggplant has softened a bit.
Chop the garlic and add to the vegetables, stirring well.
Chop the tomatoes and add them.
Mince the herbs and add them along with salt and pepper to taste. Stir well and cook two minutes.
Turn down heat and cover the pot. Simmer until everything is soft and well blended – about 40 minutes.