Summer Ratatouille

Summer Ratatouille

We love soup at my house. However, we miss it in the summer months because it’s just too hot to enjoy it. Luckily, this Summer Ratatouille recipe can be served both hot or cold, making it a great option for these warm summer months!
Prep Time15 mins
Cook Time1 hr 30 mins
Course: Entrees
Cuisine: American
Keyword: eggplant, soup entrée recipe, tomatoes, vegan soup, vegetarian soup, zucchini


  • ½ cup olive oil
  • 2 large onions thinly sliced
  • 2-3  minced garlic cloves
  • Small eggplant peeled & diced
  • 1 large can of whole peeled tomatoes
  • 4 zucchini sliced
  • 2 green peppers, cleaned & diced
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • Salt & pepper to taste


  • Heat oil in heavy sauce pan
  • Add onions & garlic brown quickly over high heat
  • Add eggplant & tomatoes & mix
  • Crush mixture with back of wooden spoon
  • Add zucchini & green peppers & mix well
  • Add all seasoning, cook 2-3 minutes over high heat, stirring most of the time
  • Cover & simmer for 1 hour, stirring once or twice until sauce is thick & creamy


 *Recipe provided by The Darsa Family

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