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Autumn Ratatouille


It took effort for Ann Thurlow to write directions for this dish—she usually just makes it up as she goes along. You can change the amounts to suit your taste.

Recipe courtesy of Ann Thurlow


  • 1 medium eggplant
  • 1 medium onion
  • 1 red pepper
  • 1 medium zucchini
  • olive oil, to taste
  • 2 large tomatoes
  • sugar  1 tsp  5 ml
  • salt and pepper, to taste
  • dab of hot sauce
  • powdered parmesan cheese  3 Tbsp  45 ml


Slice onion, red pepper and zucchini and fry in olive oil. Slice and fry eggplant in olive oil in another pan. This will require quite a bit of oil but you want it oily. Cut tomatoes in chunks.  When eggplant turns mushy, add the tomatoes to it. Cover and let tomatoes soften. When tomatoes start to soften, add in onion mixture. Add sugar, salt, pepper and hot sauce. Let the mixture simmer, uncovered, until it cooks down and is soft but not liquidy. Add powdered parmesan—not fresh.

East Coast Living