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Prep time
30 mins

Ashland Food Cooperative for the Co-op Advantage Program


Versatile and delicious!


1⁄4 colive oil
1 bay leaf
1⁄4 cdry red wine
1⁄2 tdried oregano
2 conions (chopped)
4 clvgarlic (minced, add more to taste)
2 medium eggplants (cubed)
1⁄4 ctomato paste (stirred into 1-cup water)
1⁄4 cfresh basil (chopped)
1⁄2 tfresh rosemary (chopped)
2 cred bell peppers (choped into large pieces)
3 czucchini or yellow squash (cubed)
3 large tomatoes (cut into chunks)
  fresh parsley (chopped, optional)
  parmesan (grated or other cheese, optional)
  salt and pepper (to taste)


Heat oil in large soup pot. Add onions and saute them for 5 minutes. Add garlic and bay leaf; saute for 1 minute. Add eggplant, wine, tomato paste/water, basil, oregano, rosemary, salt and pepper. Mix well, cover and simmer for 15 minutes. Add peppers, zucchini, and tomatoes. Add a bit more water if necessary. Simmer, covered, until all the vegetables are tender, about 10-15 minutes. Top with your favorite cheese and fresh parsley (optional).


Serve with crusty bread on its own, or over rice, pasta, polenta, fish or chicken. Accompany with a leafy green salad. Ratatouille also makes a delicious, classic omelet filling.