Summer Eggplant Ratatouille

I usually don’t buy eggplant because I never know what to make with it! That’s why I love my CSA so much… it makes me try new recipes with new and interesting ingredients.  I searched for “summer eggplant recipes” and came up with a bunch that looked delicious.  I was going to make grilled eggplant and tomatoes on the grill.  I also love the idea of an eggplant stack with tomato, mozzarella and basil, but I don’t eat dairy…  So I settled on a ratatouille.  Super simple to make and only took about 20 minutes to cook.

Summer Eggplant Ratatouille (adapted from this recipe)
Serves 8


3 tbsp extra virgin olive oil
1 yellow onion, chopped
4 cloves garlic, chopped
1 eggplant, cut into large cubes
1 large orange bell pepper, chopped
1 cup bok choy, or any greens (we have so many greens from my CSA right now!)
2 tomatoes, chopped
1/4 cup dry red wine
1/4 cup vegetable stock
1 cup coarsely chopped fresh basil
1/2 tsp kosher salt
1/4 tsp coarsely ground black pepper
Shaved or shredded Parmigiano Reggiano cheese (optional)

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook  until onion is lightly browned.
  2. Add eggplant and bell pepper; cook about 10 minutes, stirring occasionally.
  3. Stir in greens, tomatoes, wine, vegetable stock and salt. Cover and reduce heat; simmer until tomatoes just begin to break up, stirring occasionally, about 10 minutes.
  4. Stir in basil and black pepper. Top with Parmigiano Reggiano cheese, if using.

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