Ratatouille – when you got lots of veggies and just want to stick ’em in a pot and call it a day.

Note that this is a batch recipe!

The one thing I didn’t have to make this dish effectively was a SUPER gigantic sauce pot. I used the biggest one I had and then another one size down. It worked out, but to make this dish best – have a big sauce pot!

This recipe is derived from a cooking session with my oldest brother, a Kung Fu Masta Chef, Brandon Wassell.


  • 12-15 tomatoes (cored)
  • 2 Tbsp grape seed oil (personal preference; you can easily use vegetable oil too)
  • 6 bell peppers, chopped into quarter-sized chunks (I used 3 green and 3 multi color)
  • 3-5 yellow onion (ends cut, peeled, then chopped into quarter-sized chunks)
  • 3-4 jalapeños, minced without seeds
  • salt, to taste
  • pepper, to taste
  • 2 eggplant (ends cut, then chopped into quarter-sized chunks)
  • 6-8 oz mushrooms, sliced
  • 3-5 zucchini (ends cut, cut in half length-wise, then cut into 1/4″ thick crescents)
  • 3-5 yellow squash (same prep as zucchini)
  • 8-12 cloves garlic, minced
  • fresh herbs, chopped (oregano & rosemary as a personal preference)
  • 3 x 24 oz jars/cans tomato sauce


  • several bowls to hold the prepped veggies
  • SUPER gigantic sauce pot
  • large mixing bowl


  1. Fill the sauce pot halfway with water. Bring to a boil. Using a paring knife on the tomatoes, making an X on the bottom of the tomatoes, just penetrating the skin and going upward to the pitted core on top. Boil the tomatoes for about 30-45 seconds, remove and transfer to an ice bath in a large mixing bowl for about 1 min. Remove tomatoes and pat dry. Peel the skin off and then chop into quarter-sized chunks.
  2. Prepare all your veggies before doing anything else 🙂 NOTE: the veggies you use, and their portion amounts, are ultimately up to you.
  3. Add grape seed oil into your SUPER gigantic sauce pot over medium-high heat. Once hot, add the peppers, onions, and jalapeños. Cook until soft, about 8-10 minutes. Stir every 1-2 minutes, always stirring from the bottom up! You do not want the bottom to burn. Add salt and pepper.
  4. Add the eggplant and mushrooms. Cook for about 8-10 more minutes. The eggplant will slowly disappear into the mixture. Continue stirring every 1-2 minutes from the bottom up.
  5. Add the zucchini and squash. Cook for 5-6 more minutes, stirring in the same fashion, until these veggies are soft too.
  6. Add the garlic and herbs. Mix it in well. Cook for 3-4 minutes.
  7. Add the tomatoes. Cook until the mixture reaches a boil, stirring in the same fashion. Taste the liquid. Add more salt if desired.
  8. Add the tomato sauce, mix it in and cook until the mixture boils again.
  9. Drop the heat to low so it simmers and cover. NOTE: I used a large and medium-sized sauce pot because I didn’t have a SUPER gigantic sauce pot 🙂
  10. Simmer for 2-3 hours. Being a batch, this can be portioned into bags, dated and frozen. Simply reheat in a pot once you want to eat it. You can eat this dish mixed with your favorite kind of past, mixed with quinoa, or simply on its own 🙂 enjoy!

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