Here's a post of one of my favorite recipes, that also has some very fond memories attached: Vegetable Ratatouille. Make this one now, while all the vegetables are in season locally in Minnesota!


A little less than two years ago, I had my very first date with a very special person. Our relationship has revolved around good food, and it all started with this compromise from my carnivorous chef to make me a hearty vegetarian dish. All the ingredients in this dish are in season right now, so it's super cheap and sustainable to make!

Vegetable Ratatouille
1/3 cup + 1/2 cup extra virgin olive oil, divided
1 pound small eggplant (about 2 small or 1 medium eggplant), cut into 1-inch cubes
1 pound zucchini (about 2 zukes), cut cross-wise into 1-inch sections
2 onions, finely chopped
3 garlic cloves, finely chopped
1/4 cup flat-leaf parsley, finely chopped
1/4 cup fresh basil, coarsely chopped
4 sprigs fresh thyme
2 pints cherry tomatoes
1 dried ancho chile
Salt and fresh cracked pepper

Heat 1/3 cup of olive oil in a medium skillet over medium heat. Throw in the eggplant and season generously with salt and pepper. Cook down for 10-12 minutes, stirring every so often until the eggplant is sort of soft and mushy. Remove with a slotted spoon and place on a paper-towel lined plate to drain.

While the eggplant is cooking, you can save time by prepping the zukes, onion, garlic, and herbs. Once the eggplant is done cooking, add 1/4 cup of olive oil to the same skillet and cook the zucchini in the same method. Remove the zucchini, add another 1/4 cup of olive oil to the skillet and cook the onions, garlic, and herbs for 5-7 minutes, until the onions get nice and caramelized. Once cooked, add the cherry tomatoes and a bit more salt.

Cook the tomatoes down for 10-12 minutes until mushy. Add back in the eggplant and zucchini, crack open the chile and throw it into the skillet. Reduce heat to medium-low, stir and cook everything together for about 20 minutes - enough time to let all the flavors meld together.

Serve warm with some andouille chicken sausage or grilled chicken.

Draining eggplant and zucchini

Cook down the tomatoes until they get pulpy and mushy

Finished product - all local except for the chile!