Fall Ratatouille


Alice Water’s Art of Simple Food is one of our favorite cookbooks. Here, she knocks ratatouille out of the park, with a recipe that is straightforward and delicious. This one takes a little longer, so it could be a good weekend dinner.

Cookin' with Alice
Cookin' with Alice


First thing first, chop an eggplant up into cubes, toss it with salt, and leave it in a colander to drain for 20 minutes.

Heat olive oil in a big pan or a dutch oven, toss in the eggplant, and stir it until it’s golden. Pull the eggplant and set aside.

Add more olive oil, 2 medium onions (diced) and cook them until they’re translucent. Then, add 6 cloves garlic, a bunch of basil tied in a bouquet, salt, and dried chile flakes. Cook for 2 minutes and then add…

3 medium summer squash (diced). Cook a few MORE minutes, and then add 3 ripe medium tomatoes (diced, of course). Cook another ten minutes, then stir in the eggplant and cook until all the vegetables are soft.

Add the Eggplant
Add the Eggplant

Pull the basil bouquet (which I think would be a great name for a pet – Basil Bouquet), stir in 6 chopped basil leaves and a little more olive oil, and serve warm or cold.

Skillet Corn Bread
Skillet Corn Bread

We also added a grilled sausage and corn bread baked in a cast iron skillet ARE YOU KIDDING ME??? What a meal!

Ratatouille, Corn Bread and Sausage
Ratatouille, Corn Bread and Sausage

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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