Fox 8 Recipe Box: Fall Ratatouille

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Recipe from Chef Ruth Levine, owner of Bistro 185

Fall Ratatouille


  • 1 large Spanish onion, diced
  • 6 cloves garlic¬† chopped
  • 1/2 tsp red chili flakes
  • 1 medium eggplant, dicedOK
  • 2 small zucchini, diced
  • 2 small yellow squash, diced
  • 2 - 28 oz cans marazano tomatoes
  • 1 each red, yellow, orange peppers, diced
  • 1 cup diced butternut squash
  • 1/2 can tomato paste
  • 1 cup dry white wine
  • fresh herbs -¬† basil, tarragon, thyme, parsley
  • Juice and zest of 1 orange
  • Salt and pepper (to taste)


  1. Saute onions and garlic until soft
  2. Add all vegetables (diced in 1/2" cubes) along with wine and herbs and orange zest and juice.
  3. Simmer on stove or in oven at least one hour or longer until vegetables are soft.

Serve as a side dish, as a main course with polenta or pasta, or at room temperature on bruschetta.