This is one of my favorite dishes from my class!  A ratatouille is a vegetable dish fried and stewed.  It can be eaten hot or cold, but I prefer it when it’s served fresh while hot.  The vegetables used in this dish include onion, eggplant (see nutrition tip), zucchini, squash, and tomatoes.


  • 2 c chopped onion
  • 4 c chopped eggplant
  • 2 c yellow squash
  • 1/4 c olive oil
  • 2 c dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 medium cloves garlic, minced
  • Tomato paste

Cooking Utensils:

  • Knife for chopping
  • Cutting board
  • Large bowl
  • Baking dish
  • Oven
  • Can opener
  • Garlic mincer (or knife)


  1. First, pre-heat the oven to 400 deg F
  2. Peel and rinse the onion.  And rinse the eggplant, zucchini, and squash.
  3. Dice the onion and eggplant into 1/2 inch pieces.  Slice zucchini and squash into 1/2 inch slices.  Diced results in small cube pieces and slices are vertical cuts.
  4. Then toss the onion, eggplant, zucchini, and squash with oil, basil, oregano, salt and black pepper in a bowl until vegetables are coated with the mixture.
  5. Once coated, place vegetable mixture in a baking dish and bake for 20 minutes.  Immediately remove the dish once done.
  6. Peel and mince garlic.
  7. Add 1/4 c of tomato paste, 1/2 c water, and garlic to vegetable mixture to baking dish and stir.
  8. Return dish to oven and bake for another 15 to 20 minutes, or until vegetables are tender, stirring occasionally.

I absolutely love this dish.  It is very hearty, healthy and warm. Great for the colder weather to come.  I hope you enjoy it as much as I did!


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