Serve Ratatouille with crusty loaves of bread on its own, or over rice, pasta, fish, or chicken.


¼ cup olive oil
1 large onion, chopped
4-6 cloves of fresh garlic, minced
1 bay leaf
2 medium size eggplant, cubed
¼ cup dry red wine
¼ cup tomato paste stirred into 1 cup water
¼ cup chopped fresh basil
½ tsp dried oregano
½ tsp chopped fresh rosemary
Black pepper and sea salt to taste
2 medium red bell peppers, cored and chopped into large pieces
2 medium zucchinis (or yellow squash), cubed
3 large tomatoes, in chunks
Chopped fresh parsley


  1. Heat olive oil in a large soup pot.
  2. Add onions and sauté for five minutes.
  3. Add garlic and bay leaf and sauté for 1 minute.
  4. Add eggplant, wine, tomato paste/water, herbs, salt and pepper.
  5. Mix well, cover, and simmer for 15 minutes.
  6. Add peppers, zucchini and fresh tomatoes.
  7. Add a bit more water if necessary.
  8. Continue to simmer in the covered pot until all the vegetables are tender to your liking.
  9.  Top with your favorite cheese and fresh parsley.