My neighbor Joe made us a big batch of this a few years ago with all of our garden vegetables. With many of our vegetables coming in already, I thought this would be a great dish to use them all. I didn’t really have a recipe though, so this was my attempt at recreating it.
All vegetables and herbs used were from my garden except the tomatoes.
1/4 cup olive oil
minced garlic (use as much or as little as you want)
1 1/2 cups diced onions
1 or 2 cubed zucchini
1 large eggplant cubed
4 sliced okra
2 green peppers (or red) chopped
2 cans diced tomatoes
1/2 to 1 cup chicken broth
1 tsp grated lemon peel
2 tsp (or more) fresh thyme
2 tbsp (or more) fresh basil
salt and pepper
Heat oil in a large pot, added onions and garlic. Cook until browned. Add eggplant and thyme, cook for a 5 minutes. Add zucchini, peppers, and okra, cook 5Â minutes. Add diced tomatoes, lemon peel, chicken broth, basil, and salt and pepper. I let it simmer for a few hours. I wanted my ratatouille more stew-like, but if you wanted it dryer, just leave out the chicken broth. (Other recipes call for grilling the vegetables which could be really good too)
Served over rice, this was nice filling meal and a great way to use summer vegetables.