End of Summer Ratatouille

End of Summer Ratatouille
Chef, host and author of “Tasting Grace” Melissa D’Arabian shows you how to make the most of summer veggies with this hearty and tasty dish!


  • ¼ cup olive oil, plus more as needed
  • Kosher salt and freshly ground black pepper
  • 1 small eggplant, chopped
  • 1 zucchini, chopped
  • 1 pepper (red, green, or yellow), chopped
  • 1 onion, chopped
  • 3 small tomatoes, chopped
  • 3 cloves garlic, pressed
  • 2 teaspoons chopped fresh thyme
  • 3 or 4 leaves fresh basil, chopped
  • Splash red wine vinegar

Summer Slow-Down Ratatouille - Home & Family


1. Heat 2 tablespoons of oil in a large pan or Dutch oven.

2. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes.

3. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes.

4. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat.

5. Serve hot, warm, or cold.

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