Ratatouille

Ratatouille isn’t just a French classic—it’s also a dish that can spark creativity in the kitchen. If you’ve ever watched the beloved children’s movie Ratatouille, you know it’s all about discovering flavors, trying new things, and finding joy in cooking. This hearty vegetable stew is the perfect way to bring that inspiration to life with your family. The colorful mix of zucchini, eggplant, bell peppers, and tomatoes makes it as beautiful as it is delicious. It’s also a great way to encourage kids to join you in the kitchen—after all, if a little rat can cook, why not them? Serve it with crusty bread or over rice for a cozy, wholesome meal that celebrates both imagination and good food.

Ingredients

• 1 medium eggplant

• 1 teaspoon salt, plus more for seasoning

• 1 red onion, cut into 1/2-inch pieces

• 2 bell peppers (any color), cut into 1/2-inch pieces

• 2 medium zucchini, cut into 1-inch pieces

• 2 medium yellow squash, cut into 1-inch pieces

• 3 tomatoes, coarsely chopped

• 4–6 cloves garlic, minced

• 1/2 cup white wine, chicken broth, or vegetable broth

• 1 can (15 ounces) crushed tomatoes

• 1 bay leaf

• 1 tablespoon dried oregano

• 1/2 teaspoon crushed red pepper flakes

• Black pepper, to taste

• Handful of fresh basil, thinly sliced

• Handful of fresh parsley, chopped (optional but delicious)

Directions

1. Place the eggplant in a colander, sprinkle with salt, and let drain in the sink or over a bowl while prepping the remaining vegetables.

2. Pat the eggplant dry with a paper towel.

3. Heat a little olive oil over medium heat in a large pot or Dutch oven. Add the eggplant and cook for 3–4 minutes, until beginning to soften and lightly browned. Transfer to a bowl.

4. Refresh oil as needed. Add zucchini and yellow squash, cooking 3–4 minutes until beginning to soften and lightly browned.

5. Add bell peppers, onion, and garlic. Cook a few minutes until softened.

6. Stir in the tomatoes and cook another couple of minutes to soften.

7. Add wine or broth, stirring well to scrape the bottom of the pot.

8. Add crushed tomatoes and return the eggplant to the pot.

9. Add seasonings and bay leaf. Bring to a simmer and cook on medium-low, uncovered, for 30 minutes.

10. Before serving, stir in fresh herbs.

11. Enjoy!