End of Summer Ratatouille

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“This is one of the recipes I adopted. With proper instructions to follow, it's very tasty! Thank goodness we can get a variety of fresh produce year round!”
1hr 17mins

Ingredients Nutrition


  1. Mix together in a small bowl: parsley, red onion, garlic, 1 Tbsp salt, 1 tsp black pepper, 2 Tbsp olive oil
  2. In Medium skillet, heat oil and saute eggplant and red onion until soft, stirring often.
  3. Transfer eggplant/onion and oil into decorative 9x13 or larger, baking dish.
  4. Toss remaining vegetables, except the tomatoes, with the parsley garlic mixture and fold into the eggplant mixture.
  5. Scatter tomatoes on top.
  6. Cover with foil.
  7. Bake at 350 degrees for 30 to 45 minutes, or until vegetables are bubbly.
  8. While baking, prepare topping: Combine 1/2 cup chopped fresh basil leaves with your choice of cheese: 11 oz log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
  9. Remove foil and top with basil and cheese mixture, return to oven for a scant 5 minutes.
  10. Serve at once.

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