July 29, 2022

Summer Rainbow Ratatouille

Recipe: Hannah Sunderani

This ratatouille might look like an intimidating dish, but it’s a simple veggie stew made with colorful tomato, zucchini, eggplant, summer squash and fragrant herbs baked in a cast-iron skillet or casserole dish until soft and bubbling. “Ratatouille is a classic summer dish originating from Provence, in the South of France. Leave it to the French to make a simple stew so impressive! We absolutely love this French-inspired rainbow ratatouille for dinner, and often include it in our weekly rotation.” – Hannah Sunderani, cookbook author


  • 2 tbsp olive oil
  • 1 large red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp fine sea salt, divided
  • 1 red bell pepper, finely chopped
  • 28 oz. crushed tomatoes
  • 2 tsp herbes de Provence
  • 3 tsp fresh thyme leaves, divided
  • 1⁄2 cup tightly packed fresh basil leaves, chopped
  • 1 green zucchini, sliced into 1⁄2″ rounds
  • 1 yellow summer squash, sliced into 1⁄2″ rounds
  • 1 Japanese eggplant, sliced into 1⁄2″ rounds
  • 3 Roma tomatoes, sliced into 1⁄2″ rounds
  • 1⁄4 tsp freshly ground black pepper
  • Fresh basil leaves, for garnish


Yield: 4

Make Sauce

  1. Preheat oven to 375°F. Heat olive oil in 10″ cast-iron skillet over medium heat. Add red onion, garlic and 3⁄4 tsp of salt. Cook, stirring often, until onion has softened, about 10 minutes. Add bell pepper and cook, stirring occasionally, until softened, about 7 minutes.
  2. Pour in crushed tomatoes and season with herbes de Provence and 2 tsp of thyme. Cook at low simmer until sauce has slightly thickened, 10 to 15 minutes. Add basil and stir to combine. Remove from heat.

Assemble & Bake

  1. Starting from outer edge of skillet and working your way to middle, arrange sliced veggies over tomato sauce, snugly upright but slightly angled, and alternating colors (zucchini, summer squash, eggplant and tomato). Fan apart slightly, if needed, to cover entire pan with no large gaps. Sprinkle with remaining 1 tsp thyme, remaining 1⁄4 tsp salt and black pepper.
  2. Cover skillet with foil or oven-safe lid and bake ratatouille for 40 minutes. Remove foil and continue cooking until vegetables are very soft and ratatouille is bubbling, another 20 to 30 minutes. Garnish with basil leaves just before serving, if desired.

House & Home June 2022 | Quotes from Hannah excerpted from The Two Spoons Cookbook by Hannah Sunderani ©2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved