Do you have an abundance of fresh garden veggies that you need to use up? Make this Garden Ratatouille. Eggplant, tomatoes, peppers, & onions are all in there!


  1. Heat 2 tbsp extra virgin olive oil in heavy-bottomed pot on medium high heat. Sauté onions for 3 minutes before adding chopped garlic and sauté for 1 minute. Add in prepared cubed eggplant and cook for 4-5 minutes stirring often and adding a few tablespoons of water if needed.
  2. Next, add sliced zucchini, bell pepper and diced jalapeno and cook for 2 minutes before adding fresh diced tomato and 1 can of diced tomatoes, red chili flakes, sea salt and fresh cracked pepper and let simmer for 10 minutes.
  3. Stir in balsamic vinegar, 1 tablespoon extra-virgin olive oil and fresh chopped basil. Top with crumbled goat cheese and chopped basil to garnish to serve.

*Generously salt cubed eggplant and let sit for 15-20 minutes.  Rinse, drain and pat dry before adding to dish.

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