Ratatouille from Garden Vegetables

I have my first shared garden this year in Toronto! With a quite bit of rain and sunshine, we have been blessed by the vegetables, now tomatoes, eggplants, and zucchinis are just in season.

With all of these vegetables, I like making Ratatouille, a dish originated in southern France. It’s like a perfect garden vegetable soup for mid to late summer!

I usually love adding some Kabocha squash to add little sweetness in sour taste of tomato. We found a nice fresh Kabocha pumpkin, so we made this:

Ingredients for 4 servings:

  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 large, riped tomatoes, cut in cudes
  • 1 eggplant, cubed
  • 1/2 Kabocha squash, cut in larger cubes
  • 4 baby zucchini, sliced diagonally
  • A handful of string beans, cut in half
  • 2 medium peppers (any colour), coarsely chopped
  • Sea salt and black pepper for taste
  • 1 teaspoon of good quality olive oil for garnish
  • 10 fresh basil leaves, chopped finely for garnish

In a Dutch oven or large saucepan, place olive oil over low-medium heat. Add onion and garlic, stir well until onion becomes golden. Add tomatoes, continue cooking for 10 min. Turn the heat to medium, add eggplant, Kabocha squash and zucchini in to the pot, stir to combine, cover the top and cook for 15 min (stir occationally). Add beans and peppers cook another 10 min then season with sea salt and black pepper. Cook with low medium again until the Kabocha squash gets soft. Serve with basil leaves and olive oil for garnish.

Also read: Nightshade Family and Inflammation