August 5, 2015

Spicy Stir-Fried Ratatouille

Recipe: Amy Rosen

The perfect stir-fried ratatouille never fails at being a cornucopia of summer veggies, bursting with freshness in every bite. Here at House & Home, our version of this famous dish is chunky and likewise is filled with an endless amount of fresh flavors. In order to achieve this summertime favorite, have a look at this recipe’s instructions below.


  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 Italian eggplant, peeled and cut into 1⁄2″ cubes

  • 1 sweet white onion, diced
  • 1 red bell pepper, cored and diced
  • 2 medium zucchinis, cut into 1⁄2″ cubes
  • 6 stalks asparagus, bottoms trimmed off, tops sliced into thirds

  • 5 plum tomatoes, seeded and diced
  • 1⁄2 tsp dried thyme

  • 1 tsp orange zest

  • 1 tbsp fresh lemon juice
  • Splash dry white wine
  • Big pinch sugar
  • 1⁄2 tsp chili flakes
  • Sea salt and freshly cracked pepper to taste

  • 2 tbsp Italian parsley, chopped
  • 1 tbsp fresh basil, chopped


Yield: Serves 6

  1. Heat oil on high in a wok. Add garlic and fry until fragrant. Add eggplant, fry 5 minutes, then add remaining veggies and tomatoes in order, one at a time, spacing them out by a minute or so.
  2. Add ingredients from thyme down to 
and including salt and pepper and continue stir-frying for another 10 minutes, or until vegetables are cooked al dente. Add in parsley and basil and stir for another
 30 seconds. Serve hot.

Michael Graydon


House & Home July 2011