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There are so many different ways to make Ratatouille, that the exact amounts of each vegetable isn’t important. It is basically a French vegetable stew that puts to use all the wonderful summer vegetables that are being harvested.       

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Organic, unrefined, Coconut, Grapeseed or Sesame Seed Oil

Himalayan sea salt, to taste

Crushed red pepper, to taste or optional

1 large onion, -small dice

4 cloves garlic, finely chopped

3-4 sprigs fresh thyme

3 large tomatoes - medium dice

1 red pepper, seeded – medium dice

1 medium eggplant – medium dice

2 small summer squash – medium dice

2 small zucchini – medium dice

6 large fresh basil leaves, rolled and cut into ribbons


Bring a large pan to medium heat, adding a couple of Tbs. of oil and the onions. Sauté 5-7 minutes until soft. Add the garlic and cook for 2-3 minutes. You don’t want them to brown, but to soften.

Add in the tomatoes, ½ cup of filtered water, thyme and crushed red pepper (to taste) and season with salt. Cook until the tomatoes have broken down, about 15-20 minutes.

Add the peppers, cooking for 5 minutes. Then add the eggplant, summer squash and zucchini. Season again with salt and cook 15-20 minutes, or until soft.

When finished cooking, stir in the fresh basil and voila!