Rustic Ratatouille

prep time

25 minutes

cook time

30 minutes


Ratatouille is a classic dish and beloved side because of its bright colors, bold flavors and healthy cast of vegetables. Sprinkle some extra olive oil, salt, pepper and Parmesan cheese for added Italian flair.


1/4 cup extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
1 medium eggplant, skin on, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 yellow summer squash, diced
1 (6 ounce) can Tuttorosso® Tomato Paste
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 cup chopped fresh basil
Salt and black pepper to taste


  • Preheat over to 375o F. Heat a 10 inch skillet on medium heat. Add oil and when hot quickly toss in the onions and garlic; cook for 2 minutes. Add eggplant, green bell pepper, red bell pepper, zucchini and summer squash. Cook until tender, 10 to 15 minutes. Stir in tomato paste and toss to combine.
  • Stir in crushed tomatoes, basil, thyme, salt and black pepper.
  • Place in a 9 X 13 inch baking dish and bake for 30 minutes
  • Sprinkle with fresh basil before serving. Enjoy as a side dish or entree.
  • Option: This dish is great served over polenta with a little added Parmesan cheese
  • Ratatouille is excellent cold or reheated the next day.

  • T_RusticRatatouille
  • Tuttorosso Tomatoes Quality You Can See And Taste

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