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September Recipe of the Month: Ratatouille

A standby in Chef Lisa’s chef demo repertoire, this ratatouille transforms the bounty of garden into a nutritious dish that kids—and adults—gobble up.

Recipe by Lisa Cheplak, Nutrition Chef


  • 2 tbsp olive oil
  • 2 cups chopped onion 
  • 2 garlic cloves, minced
  • 1 cup chopped yellow bell pepper 
  • 1 cup chopped red bell pepper 
  • 5 1/2 cups diced and peeled eggplant (about 1 pound)
  • 1 small zucchini, diced
  • 1 (14 1/2-ounce) can organic diced tomatoes, undrained and/or fresh tomatoes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Fresh herbs (parsley, basil)


  1. Heat oil in a large nonstick saucepan over medium-high heat. 
  2. Add onion and garlic and sauté for about 3 minutes or until onions are soft. 
  3. Add the eggplant, bell pepper, zucchini, and tomatoes; stir to combine and cook until vegetables are tender.
  4. Add fresh herbs and season with salt and pepper.
  5. Cover, reduce heat, and simmer 5 minutes. 
  6. Serve over brown rice.
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Samantha West

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