Boy, oh Boy! What a crazy week its been. How is it already August? We are getting ready for a baby blessing in our home which is a very important part of my church. Wondering what a baby blessing is? The purpose of a baby blessing is to recognize the birth on the official records of the church, ask God for special blessings for the baby, and for the family to celebrate their new addition. The Priesthood Blessing is a sacred and special time for a Mormon families and gives a blessing and a name for the church. So our Jellybean will get her name recognized in our church.

Anyways, back to Ratatouille. It’s simple and easy to make and I used all the veggies from my garden or from the farmers market (I don’t grow eggplant but maybe next year).


  • 1 onion, sliced thin
  • 2 garlic cloves, minced
  • 5 tablespoons olive oil
  • a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
  • 2 small zucchini, scrubbed, quartered lengthwise, and cut into cubes
  • 1 red bell pepper, chopped
  • 1.5 cups of homemade sauce
  • 1 teaspoon paprika, sea salt and pepper
  • 1 jalapeno, deseeded and diced finely
  • 6 leaves of fresh basil sliced thinly

Directions (serves 6):

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 3 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomato sauce until the vegetables are tender. Stir in the jalapeno, paprika, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well.

I served my ratatouille with whole wheat spaghetti. I thought it was amazing but my husband didn’t like it. We learned that he doesn’t like eggplant, wish I had learned that before making this recipe.  Anyways, try it out, I really enjoyed the recipe and I think you will to!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s