Monday, September 10, 2012

Eggplant Ratatouille SRC

Eggplant ratatouille is the perfect end of summer recipe!


Because ratatouille is made all of the vegetables that are abundant in the farmer's markets right now:  eggplant, tomatoes, zucchini, onions and red peppers:  This seasonal recipe, which originates from the Provence region of France, captures the flavors of summer and is economical, easy, and delicious.

I found this ratatouille recipe on a blog called The Tasty Cheapskate  which was my Secret Recipe Club assignment for the month of September. I was absolutely intrigued by the theme of her blog and this recipe, which was part of a challenge to feed a family of six on less than $10/day!! 

My family especially loved this recipe mixed into pasta ( Gluten free brown rice pasta from Trader Joe's). I cooked the ratatouille a little longer so the eggplant became soft and sticky and mingled with the red pepper, onions, and zucchini for an exceptionally tasty pasta dish.

It can also be eaten over rice or quinoa or eaten as a spread on gluten free bread or crackers! ( The Tasty Cheapskate featured a gluten free cracker for her September assignment)  no matter how you serve it , ratatouille is a welcome addition to any meal!

Of course this recipe meets gluten free and vegan standards! Enjoy

Eggplant Ratatouille
Serves 4-8
Prep time: 30 minutes

3 Tbsp olive oil
1 medium eggplant, cut into chunks ( about 1 inch) 
1 medium onion, sliced
1 large red bell pepper, chopped
1 medium zucchini, chopped in medium chunks
1 garlic clove, chopped fine
2 large tomatoes, chopped
1 tsp salt (I left it out)
2 Tbsps fresh basil, chopped 

The recipe called for a Tablespoon of sugar which I eliminated!
In large skillet, heat olive oil. Add eggplant, onion, pepper, and zucchini and saute for about 15 minutes, stirring occasionally.

Add garlic and cook a minute or two more. Add tomatoes and salt. Cook, covered, until vegetables are tender, stirring occasionally. 
vegetables cut up to make ratatouille
Cut up zucchini, eggplant, red pepper, tomatoes , garlic and onions
Saute vegetables in a skillet
       Variation: Add some dry red wine to the mixture while cooking down.. for extra flavor
       Variation: Toss the Ratatouille over gluten free pasta.. In French " touiller" means to toss!!

Gluten Free Tip of the Week: 

If you want to make Gluten Free Matzo Balls, the following recipe is amazing and tastes every bit as good as a regular matzo balls - very easy and just a few ingredients- Gluten Free Matzo Balls

Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.


  1. I am having so much fun, in a new group, meeting old and new friends. Glad to see you here. Ratatouille is a great choice. Invite me over for some.

  2. Can you believe I've never tried eggplant? Your Ratatouille looks delicious, and I pinned it to try soon.

    1. April,
      Eggplant is an odd food. I never really liked it until I was adult.. Hope you like it!!

  3. Ratitouille is such a great dish - I always think of the movie.

  4. Love all of those beautiful veggies in your dish. Visiting from SRC.

  5. Oh, yum - what a great meal to take advantage of the fresh summer bounty. Wonderful choice.

    1. I know. I'm making all the end of summer veggie dishes now. Summer is almost over!!

  6. Glad you enjoyed it. I've been wanting some lately too.

  7. I love ratatouille. It's a great way to use up vegetables that look like they are about to go off too.

  8. It is fun to be able to through in whatever you have!

  9. I just pinned your awesome recipe! Thanks for sharing and have a great day.
    Miz Helen

  10. This is a perfect way to use the bounty at the end of summer/beginning of fall farm stands

  11. Hi Judee,
    Great recipe for the SRC. Hope you have a great weekend and thank you so much for sharing on Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  12. I made giambotta last week and I look at these ingredients and ask what is really the difference between giambotta and ratatouille? One is was made by an Italian and one by a French men? Looks terrific thanks for sharing such a seasonal and healthy meal on foodie friday.

  13. My hubs loves eggplant, this would be a great dish for him! Thanks for linking up at our Gluten Free Fridays party! Its awesome bloggers like you that make our party wonderful! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from

  14. I can’t wait to try some of your recipes! I just got my first crock pot (and I’m a senior) and am exploring the world of slow cooked food. Thanks!
    Jayme Silvestri


Your comments are appreciated. I love knowing who is stopping by to read my posts! Have a great day.