Seasonal Spotlight: Eggplant Ratatouille Recipe

Though the name does little to describe the vibrant color, unique texture and nutrient profile of the vegetable itself, eggplants should be on your radar! These purple beauties are prized for their appearance and celebrated for their versatility. In fact, the jury is out as to whether this is actually a fruit (botanically so)! 

It is a member of the “nightshade family” – alongside tomatoes, sweet peppers and potatoes – and found at its peak from August through October (i.e. right now!). The classic French dish, ratatouille, pairs the eggplant with its relatives, adding in herbs and seasonings such as garlic, basil, thyme and/or bay leaf.  While traditionally a side dish, this could easily take on the main course when paired with a grain like quinoa, brown rice or pasta. 

Summer Ratatouille
Makes ~10 servings

2 tablespoons extra-virgin olive oil, divided
2 onions, coarsely chopped
2 red and/or yellow bell peppers, seeded and diced
3 cloves garlic, minced
1 medium eggplant, diced
2 large zucchini, diced
6 medium ripe tomatoes, chopped
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped fresh thyme
Salt & freshly ground pepper, to taste

Preheat oven to 350°F.

Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic, stirring until fragrant, about another minute. Transfer these vegetables to a large bowl.

Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.

Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.

Bake the ratatouille, stirring occasionally, for 35 to 45 minutes (until the vegetables are tender). Season with salt and pepper to taste. Serve hot or at room temperature, alone or with cooked quinoa, pasta, rice, or other grain of choice!

Recipe adapted from EatingWell.com. 

Nutrition info per Serving
Calories: ~90   Fat: 3 g (0 g sat) Carbs: 13 g  Fiber:  5 g Sodium: 30 mg  Protein: 3 g