Spicy Ratatouille



Spicy Ratatouille
Spicy Ratatouille

I have been obtaining much of my produce this summer from a lovely organic farm in Middletown Called Garman Farms.  Jim and Michelle are the friendly husband and wife team that bring me and many other farm share customers, a variety of delicious produce every week!  This past week they had organic yellow squash, zucchini and garlic which I used in this recipe.  The inspiration for this recipe was a dish I had at Malt Restaurant in Newport last month.  It was the most delicious, spicy ratatouille I’ve ever eaten.  They don’t have it on the menu anymore, but perhaps they might bring it back someday!  In the meantime, I’ll make my own.  Below is the recipe I came up with.  I hope you enjoy!


1 medium organic Zucchini

1 medium yellow organic squash

1 medium red onion

2 organic bell peppers

1  organic eggplant

1 tablespoon minced garlic

1 28 oz can of diced tomatoes with juice (fresh tomatoes are probably better, but I had canned in my pantry)

1 tsp cumin

1 tsp ground corriander

1 tsp chili powder

1/4 cup olive oil

1 tsp red pepper flakes

salt and pepper to taste


In a large dutch oven, saute the onion, garlic, red pepper flakes and peppers in the olive oil.  Then add the eggplant and squashes and cook for about 10 minutes on medium-low until softened.  Then add the can of tomatoes and the spices.  Simmer on the stove for about 2 hours on low heat, stirring occasionally.  Serve with rice, quinoa, or pasta.

Spicy Ratatouille
Spicy Ratatouille


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Ruth Lynn

Hello! I'm Ruth Lynn. Welcome to Little Rhody Vegan.

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