Vegan, No-Eggplant Ratatouille

 My take on the Ratatouille from The New Moosewood Cookbook.

     I have modified the ingredients from the original recipe, and created this easy, low fat, vegan, NO-EGGPLANT Ratatouille. 

     I have a mild allergy to Eggplant that always makes my mouth itch, so I substituted extra squash for the eggplant. I also used fresh basil and oregano, instead of dried because it tastes oh so much better. Served on a bed of 3 polenta cakes, this dish was delish!

Check out the Recipe Below:



  • medium onion, chopped
  • small  zucchini, cubed
  • small summer squash, cubed
  • 4 -6 garlic cloves, crushed
  • small roma tomatoes, in chunks
  • bay leaf
  • 1/2 cup fresh basil
  • 1/2 cup fresh oregano
  • 1/2 cup tomato juice
  • tablespoons tomato paste
  • teaspoons salt, approximately
  • black pepper, to taste
  • 2 Tbsp olive oil
  • 1/2 cup fresh basil


  1. Heat olive oil in a large, heavy, cooking pot. Crush fresh garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add zucchini, summer squash, and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10 minutes over low heat. Add tomatoes, cover, and simmer 10 minutes. Add salt and pepper, and tomato paste. Mix well. Continue to stew until all vegetables are tender.

  2. Just before serving, mix in fresh basil.

  3. Serve on a bed of rice, polenta cakes, or in a bowl.