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Ratatouille served with roasted spaghetti squash

Ratatouille bruschetta

Roasted Ratatouille


4 small or 2 large eggplants (any variety) peeled, and cut up in cubes
1 large vidalia onion-cut up
4 cloves crushed chopped garlic
4-5 of the reddest plum tomatoes you can find, seeded and cut up
1 tbl extra virgin olive oil
2 teaspoons herbs du provence
fresh thyme-chopped
2 small zucchini, quartered and chunked
1 small yellow squash, quartered and chunked
red and yellow bell pepper, cut up small
butternut squash, cut into chunks (optional, i like to add this when in season)
drizzle of maple syrup


Into a roasting pan:

Add eggplant, salt , pepper, butternut chunks, onions, peppers, garlic, tomatoes,balsamic and olive oil and chopped herbs. Preheat over to 400...

Let this roast 25 minutes till tender and slightly brown. Stir together. Then add cut up zucchini and yellow squash and stir in maple syrup and cook another 7 minutes...Serve with chopped parsley.


Eggplant- if you can't find japanese eggplant you can use any. The white and special variety eggplants, have less seeds and do not need soaking or peeling. These are in season now. Go find them at your local farm.
Make sure to use a great balsamic. The longer the age, the better the taste. Like wine!

This dish gets better with age. Can make up to 2 days before serving...