Garden Ratatouille

bowl of garden ratatouille

Serves: 8

Fruits and Vegetables: 1 cup per serving


2 tablespoons vegetable or olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 medium eggplant, cut into 1-inch cubes

2 medium green bell peppers, seeded and chopped        

3 summer squash (zucchini, crookneck or any combination), sliced into rounds

3 medium tomatoes, chopped

1 tablespoon basil, fresh, chopped or 1 teaspoon dried

Dash of cayenne pepper (optional)



  1. Wash and prepare fresh vegetables and basil.
  2. Heat oil in a large frying pan on medium heat. Add onions and garlic and cook until soft, about 3 minutes.
  3. Add eggplant, peppers, and squash.  Cook for another 5 minutes.
  4. Add tomatoes and spices.  Cover and simmer over low heat for 5 – 10 minutes.
  5. Serve warm or cold.


  • Serve over pasta or brown rice as a main dish or as a side vegetable with chicken, fish or other meat.

Nutrition Facts

Serving size: 1 ½ cups; Calories: 70; Carbohydrates: 10 g; Fiber: 3 g; Fat: 4 g; Saturated fat: 0 g; Sodium:  10 mg


Adapted from Morten’s Recipe Collection

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see