Save on Pinterest

Harvest Ratatouille

“This colorful blend, combining the best of harvest veggies, is a favorite in my house,” shares Edie DeSpain of Logan, Utah. “I serve it with plenty of crusty bread and hot linguine or fettuccine noodles.”
  • Total Time
    Prep: 20 min. + standing Cook: 10 min.
  • Makes
    2 servings


  • 1 cup cubed eggplant
  • 1/4 teaspoon salt
  • 1/2 cup chopped onion
  • 1/2 medium green pepper, diced
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 3/4 cup diced zucchini
  • 3/4 cup diced yellow summer squash
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh oregano
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 1 medium tomato, chopped
  • 2 tablespoons grated Parmesan cheese
  • Hot cooked pasta, optional


  • Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
  • In a large nonstick skillet or wok, stir-fry the onion, green pepper and garlic in oil for 2-3 minutes. Add the eggplant, zucchini and yellow squash. Cook and stir for 5-7 minutes or until vegetables are crisp-tender.
  • Stir in the parsley, oregano, dill and pepper; heat through. Sprinkle with tomato and Parmesan cheese. Serve over pasta if desired.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video