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You do not need the threat of a disaster to enjoy ratatouille. Reap the pleasure of summer’s harvest, don’t let time and earth’s seasonal abundance blow by. Ratatouille tastes good the day you make it, tastes even better tomorrow.


  • 1 tablespoon olive oil
  • 3 cloves garlic chopped
  • 1 medium onion chopped
  • 1 medium eggplant chopped
  • 1 sweet pepper — red yellow or orange, chopped
  • 1 large zucchini or two small, chopped
  • 8 ounces mushrooms sliced
  • 2 tomatoes chopped (or 1 15-ounce can chopped tomatoes)
  • 1/2 cup red wine
  • 1 teaspoon fennel seeds
  • 1 dash red pepper flakes
  • sea salt to taste


  • In a large pot, heat oil over medium-high heat. Add chopped garlic, giving it a stir. Add chopped onion and cook till they soften and release their fragrance, about 5 minutes. In order, add chopped eggplant, pepper, zucchini and mushrooms. Stir to combine.
  • Stir in chopped tomatoes, wine, pepper flakes and fennel seeds. Reduce heat to medium and cover, letting the mixture simmer for 20 minutes.
  • Stir again and season with sea salt to taste.
  • Serves 4, doubles like a dream, keeps covered and refrigerated for several days.