Ratatouille with Okra

Ratatouille with Okra

Cooked in a skillet, this ratatouille is quick to make and delicious on its own or served over crusty bread or pasta.


serves 8


1-2 tablespoons olive oil

2 small zucchini, sliced ½-inch thick

1 eggplant, cut into 1-inch cubes

1 medium onion, chopped

1 poblano pepper, seeded and cut across sideways

1 package mini sweet mix peppers, julienned

2 (.5 pound) packages okra, stem trimmed off

3 large tomatoes, chopped

¾ cup water

1 teaspoon thyme, finely chopped

2 garlic cloves, finely chopped

1 teaspoon salt

½ teaspoon pepper

½ cup basil, chopped



In a large sauté pan or skillet, heat 1 tablespoon olive oil over medium high heat and sauté zucchini slices until golden on each side, about 1-2 minutes. Remove zucchini from the pan and set aside.

In the same pan add a little more oil and sauté the eggplant, onion, poblano, mixed peppers and okra until slightly browned, about 3-4 minutes.

Add zucchini back into the pan, along with the tomatoes, water, thyme, garlic, salt and pepper and bring to a low simmer. Cook stirring occasionally until all the vegetables are tender, about 10-15 minutes.

Transfer to a serving dish, sprinkle with the freshly chopped basil and serve warm.


vegetable plate

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