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Summertime Ratatouille
Prep Time
30 mins

Making this in a large 10 inch cast iron skillet is the easiest and most flavorful method; the clean up is a breeze 

  • 1 Onion Sliced thin
  • 2-3 Garlic Clove Minced
  • 5-6 T Olive Oil
  • 1 Small Eggplant 1/2" Dice
  • 1 Red Bell Pepper, or any other peppers 1/2" Dice
  • 1/2 to 1 LB Tomatoes Chopped Coarse
  • Small tender okra pods 4" or less, Chopped
  • 1/4 C Basil Pesto
  • Dried or Fresh Oregano Chopped
  • Dried or Fresh Thyme Chopped
  • Salt and Pepper to taste
  • Fresh Basil Leaves Shredded
  1. In large cast iron skillet, cook the garlic and onion in olive oil until tender, stirring occasionally. Add the rest of the vegetables, sauteing until tender. Stir in the herbs, except for the fresh basil. Stir occasionally to blend the flavors about 30 minutes, adding the fresh basil right before serving.