Recipe of the Month - August 2010

Garden Fresh Ratatouille


  • 2 tablespoons extra virgin olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 large eggplant, peeled and diced

  • 1 carrot finely chopped

  • 2 zucchini, chopped

  • 1 green pepper, chopped

  • 2 tomatoes, chopped

  • 2 tablespoons chopped cilantro

  • 1/2 teaspoon salt

  • 1/4 teaspoon cayenne pepper


  1. Heat the oil in a large nonstick skillet. Add the onion and garlic and sauté over medium-high heat until softened, about 2 minutes.

  2. Add the eggplant and carrot.  Cook about 2 minutes.  Add the zucchini, green pepper, and tomatoes; cook 3 minutes.

  3. Add the cilantro, salt, and pepper. Cover and simmer 30 minutes over low heat.

  4. Uncover, stir gently, and simmer 10 minutes more.  Serve hot or cold. 

Nutritional Information:

Serving Size:  6 servings 

Per Serving: Calories 91, Fat 5g, Carb 12g, Protein 2g, Sodium 203mg, Fiber 3g


Fun Food Fact!

WAC Fun Food Fact of the Month

Here’s the answer to your question:  “How can I use all of the vegetables from my garden?”  This is a great example of a recipe that can be recycled into many interesting meals and snacks. 

Try these:

1. Spread the ratatouille on slices of bread or stuff inside a pita pocket.

2. Serve warm over pasta.  Add chick peas, if desired, for added protein.  Sprinkle with grated cheese.  

3. Serve grilled fish filets on top of heated ratatouille for a gourmet spin on Friday night fish.

4. Mix with rice for a jazzed up side dish.

Any way you use it, you are getting extra veggies – always a great idea!