Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko’s Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favorite pasta!

Makes 11 cups 


1/4 c. extra virgin olive oil

1 med. size eggplant – about 1-1/3 lbs. – cut into 1/2 inch cubes (keep the cubes small, so they cook evenly)

1 jumbo green pepper, cut into 3/4 inch squares

 2 med. size zucchini – about 1 lb. – cut in half from end to end, then crosswise into 1/4 inch wide segments

1 lg. sweet onion, cut into lg. dice

2 t. salt

3 t. smoked paprika

3 t. garlic powder

28 oz. can diced tomatoes including liquid

1/2 t. dried oregano

2 t. dried basil

1/4 t. ground allspice

In extra large soup pot, over medium heat, melt oil. Add eggplant, green pepper, zucchini and onion all at once. Stir to coat with oil.

Add salt, paprika, and garlic. Toss, then raise heat to medium-high and saute, stirring often, till partially wilted and edges of eggplant begin to round out.

Reduce heat to medium-low. Add tomatoes, oregano, basil and allspice.  Cook about 20 minutes or till eggplant is tender throughout, stirring as needed.

Meanwhile make Sauce:

12 oz. can tomato paste

1/2 c. dry red wine

2 c. water

1/4 t. red cayenne pepper

1/2, 6.5 oz. wheel Miyoko’s Double Cream Sundried Tomato Garlic Cultured Nut Cheese – at room temperature – broken into small pieces

1 t. salt or to taste

In small saucepan combine tomato paste, wine, water and red cayenne pepper. Whisk till smooth, then cook over medium heat till hot.

Add Miyoko cheese pieces and salt. Stir, then whisk till melted and smooth. Lower heat, partially cover – to keep it from spitting onto stove – and cook about 15 minutes, stirring as needed.

Add sauce to ratatouille. Stir well, then remove from heat till ready to reheat and serve. Or refrigerate for use the next day.

Notes: I used a half wheel of cheese, since I wanted to eat the other half plain. If you want to use more than I did in this ratatouille, adjust amount as desired.

Visit Miyoko’s Kitchen, then order her Artisan vegan cheeses. One taste, whether you’re vegan or not, and you’ll understand why she’s famous!

I used the Ratatouille Sauce 2 ways: 


Broil the insides of a tough-skinned sub roll. Drizzle one side with lots of extra virgin olive oil, then spoon the ratatouille mix on the other side. Close, cut and eat. Absolutely delicious!


Or, serve over your favorite pasta. I used spinach nests with excellent results!


Or, serve over steamed cauliflower buds fried in a little oil till lightly browned on some surfaces. Top with fresh cilantro sprigs.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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