Summer Harvest Ratatouille Recipe

These deep purple-hued veggies (or fruits, if you want to get technical) are ripe for the picking in July through October.

Besides being beautiful, eggplants are a good source of fiber, antioxidants, and vitamins. If you’re looking for a few fresh recipes to test out, we’ve picked four zesty options to spruce up your summer meals.

Summer Harvest Ratatouille

Recipe by Whole Foods
0.0 from 0 votes
Course: SideCuisine: French



    This veggie dish with French roots is an ideal side dish for grilled or roasted fish and chicken.


    • 1

      large eggplant, cut into ¾-inch slices

    • 3

      bell peppers, assorted colors, seeded, cored, and cut into thick wedges

    • 2

      medium yellow squash, cut lengthwise into ¾-inch slices

    • 2

      medium zucchini, cut lengthwise into ¾-inch slices

    • 1 cup

      low-sodium vegetable broth or water

    • ½ cup

      pitted Niçoise olives or other black olives

    • 5

      large tomatoes (about 2½ pounds), seeded, and chopped

    • 1

      large onion, chopped

    • 7

      cloves garlic, finely chopped

    • ¼ teaspoon

      crushed red chili flakes

    • 3 tablespoons

      chopped marjoram or oregano

    • cup

      chopped fresh parsley

    • 1 tablespoon

      red wine vinegar


    • Preheat the oven to 425°F. 

    • Line 2 large baking sheets with parchment paper. Place peppers and eggplant on one sheet, and squash and zucchini on the second sheet. 

    • Roast vegetables, turning them once halfway through cooking and switching trays top to bottom and front to back, until browned, 30 to 40 minutes. Cool vegetables slightly, then coarsely chop. 

    • Meanwhile, combine broth and olives in a blender and blend until smooth. 

    • Pour into a heavy pot and add tomatoes, onion, garlic, and pepper flakes. Bring to a boil, lower heat, cover, and simmer until tomatoes are very soft, about 20 minutes. 

    • Add roasted vegetables and marjoram to pot; cover and simmer, stirring once or twice, until flavors blend, about 10 minutes. Stir in parsley and vinegar; cook 5 minutes more.

    Nutrition Facts (per serving):

    • Calories—80 | Total Fat—1.5g | Saturated Fat—0g | Sodium—90mg | Carbohydrate—15g | Dietary Fiber—5g | Sugar—8g | Protein—3g

    Facts about Eggplants

    How to choose:

    Look for eggplants that are firm to the touch. There shouldn’t be any shriveling or soft spots, and they should feel dense and heavy for their size. Also make sure the stem and leaves are fresh and bright green.

    Storing Wisdom

    Place your eggplants in a perforated plastic bag and store them in your refrigerator’s vegetable drawer. They’ll stay fresh for about five days before becoming bitter.

    Did you know?

    Eggplants belong to the nightshade family, which also includes white potatoes, tomatoes, and more than 2,500 other plant species (most of which are toxic and inedible).

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