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Eat & Drink, Favourite Recipes

Zucchini Ratatouille

Found this recipe from Alice Water and because I couldn’t find any summer squash (nor that I know what is it!) in our local grocery shops and markets, I had to use zucchini as a substitute. Turned out great!

It was full of natural favours from the vegetables. I served it with baked chicken (ready made from the market) and oven baked potato wedges (frozen).

Makes 6-8 side servings.


  • 4 Tbs olive oil, divided, plus more to taste
  • 2 medium eggplant, cut into 1/2-inch dice
  • 3 medium zucchini, cut into 1/2-inch dice
  • 2 sweet peppers, cut into 1/2-inch dice
  • 3 ripe medium tomatoes, cut into 1/2-inch dice
  • 2 medium onions, cut into 1/2-inch dice
  • 4 garlic cloves, chopped
  • 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
  • Pinch of dried chile flakes
  • Salt to taste


  1. Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
  2. Heat 2 Tbs of olive oil in a big pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Remove the eggplant when done and set aside.
  3. In the same pot, pour in 2 more Tbs olive oil. Add onions and cook for about 7 mins, or until soft.
  4. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt, cook for 3 mins.
  5. Then stir in peppers and cook for 3 more mins.
  6. Stir in zucchini and cook for a 3 more mins.
  7. Then stir in tomatoes and cook for 10 mins longer.
  8. Add in eggplant and cook for 10 to 15 mins more, until all the vegetables are soft.
  9. Adjust the seasoning with salt.
  10. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold. Bon appetit!

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