Serves 6: Along with your red beans and rice this week, why not serve up a quick and easy answer to the classic French dish ratatouille? It’s a great compliment to the main meal, or as a tasty vegetarian meal with bread. Ratatouille has been served in one form or another since the French founded New Orleans. This recipe, while not a proper ratatouille, serves as a rustic option that is fun, filling, and delicious. Browning the veggies makes the flavors!

Tools Needed: Carving knife, cutting board, heavy-bottomed large skillet or pan, spatula or wooden spoon


  • ¼ cup + 1 Tsp. olive oil
  • 1 eggplant, cubed
  • 1 red onion, diced
  • 2 yellow squash, cubed
  • 3 tomatoes, diced, with juice
  • 4 cloves garlic, minced
  • 1 Tbs. Italian seasoning
  • Salt & pepper, to taste


Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the eggplant along with a small pinch of salt and sauté until tender, about 8-10 minutes. Transfer to a bowl.

  1. Pour another tablespoon of olive oil into the skillet. Add the yellow squash. Season with a small pinch of salt and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
  2. Pour in the remaining tablespoon of olive oil. Add the onion and saute until tender, about 5-6 minutes.
  3. Add the garlic and cook until fragrant, about 30 seconds.
  4. Add the tomatoes, Italian seasoning, and a large pinch of salt to the skillet. Cook the tomatoes down until they are extremely tender and their juices have released, about 8-10 minutes.
  5. Add the eggplant and squash back to the skillet. Simmer for another 4-5 minutes.
  6. Adjust seasoning as needed, and serve.  

Nutritional Facts: Per serving: Calories: 260  ~  Total Fat: 9.5g  ~  Sodium: 281g ~  Total Carbs: 31g  ~  Fiber: 6g ~  Sugars: 4g  ~  Protein: 3.5g