I love how versatile ratatouille is. It tastes good both cold and warm. It keeps well in the fridge for several days, and can also be frozen for later use.


  • 1 large Spanish onion, roughly diced
  • 2 lb. zucchini, sliced in rounds
  • 1 red pepper, cut in strips
  • 1 green pepper, cut in strips
  • ¼ cup oil
  • 1 tsp. kosher salt

Sauce Ingredients:

  • 2½ cups tomato sauce
  • ½ cup water
  • 1½ tsp. dried oregano
  • 1½ tsp. dried basil
  • 3 tbsp. honey
  • ½ tsp. kosher salt


  1. In the bottom of a strong pot, sauté the onion in the oil and 1 tsp. kosher salt until translucent (about 20 minutes).
  2. Meanwhile, put the tomato sauce, water, oregano, basil, honey and ½ tsp. salt into a small pot and bring to a boil. Reduce to a simmer and let cook for 10–15 minutes until thick and flavorful.
  3. Once the onions are soft and translucent, add the zucchini and peppers. Mix well. Pour in the tomato sauce and cook over a low flame until zucchini and peppers are soft.
  4. Note: If you’re going to be freezing and later reheating the ratatouille, or even refrigerating to later reheat, I suggest cooking it until the veggies are just soft enough. If they’re too mushy, when you try to reheat it they will fall apart.

Yields: 10–12 servings