Ratatouille! #SundaySupper

It’s Sunday Supper again today and I’m broadcasting this post from Seattle’s own food bloggers conference, the International Food Blogger Conference!! It’s been a great weekend so far, full of blogger-friends, food, wine, food, wine,… lots of information, wonderful sessions & speakers about all things food blogging and more! So naturally, it’s time to slow down and think about eating some more! Our theme this week is Fall Food and Ratatouille, for me, really brings together the end of summer and the beginning of fall and its just darn tasty!

Mei & Emily really enjoyed making this one with me since they got to pick out the eggplant, zucchini, yellow squash and tomatoes that went into it and chose some Hello Kitty shaped pasta to serve with it – it’s a great dish to have your kids help to make, especially if they are old enough to wield a knife. There are many ways to make ratatouille and this is the version that we enjoy most at this time of year. In a pinch, you can cube all the veggies and toss them together with the sauce and bake it (with or without a little sprinkling of cheese, if you like) and it’s just as tasty as this fanned-out version.

I used quite a bit of basil and garlic in my sauce, so feel free to adjust the amounts to your liking, or in a pinch, use your favorite red pasta sauce! For a bit more sustenance, we dice up bell peppers into the sauce and serve our ratatouille over pasta but it is quite filling with just the ratatouille alone. Either way, I certainly hope you enjoy it – it’s certainly a fun meal at our house!

Be sure to check out all the other fabulous Fall Food dishes below by the rest of the Sunday Supper family! There are so many dishes to try this Fall!


  • 1 onion, finely diced
  • 4-6 cloves of garlic, minced
  • 6-8 roma tomatoes, coarsely chopped
  • 1/2 bunch of basil, chiffonade
  • 1 Cup tomato puree
  • 1 large red bell pepper, diced
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • 1 medium eggplant, thinly sliced
  • olive oil, salt and pepper, to taste


Preheat the oven to 375F.

Place a saucepan over medium heat and add a splash of olive oil with the onion and garlic, saute until the onion is soft and translucent. Then add the roma tomatoes, tomatoe puree, basil and bell pepper – stirring until the bell pepper is soft. Season with salt and pepper to taste, cooking for about five minutes then remove from heat and set aside.

Toss the sliced veggies with a bit of olive oil, just enough to very lightly coat them.

Pour the sauce into an oven-going casserole dish then take the thinly sliced eggplant, zucchini & squash and arrange them along the outer edge of the dish, alternating between the veggies. I arranged mine in rows, but you can choose spirals or any design that speaks to you!

Finish by drizzling the tops of the veggies with a little bit more olive oil (up to 2 TBS) and adding salt and pepper to taste.

Bake until the veggies are tender, about 45 minutes & enjoy! If you like, serve it over fresh pasta with a bit of cheese sprinkled over the top.



Fall Foods!! 

Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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