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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