Fall Ratatouille

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  • 2 tablespoons extra virgin olive oil
  • ½ onion, diced
  • 1 medium eggplant, large diced with skin on
  • 1 small zucchini, large diced
  • 1 small yellow squash, large diced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1 ½ cups Napa Valley Homemade Tomato & Sweet Basil Pasta Sauce
  • Optional: grated parmesan or crumbled feta to serve 


In a large skillet on medium heat, add the olive oil and onions and cook for about 5 minutes, or until onions begin to get tender.  Next, add the eggplant, zucchini and squash. Season with salt and pepper and sauté a few minutes until slightly golden in color.  Add the herbs and pasta sauce, cover and simmer until veggies are tender, about 15 minutes. Remove from heat and serve hot.

Optional: Serve with some grated parmesan cheese or crumbled feta cheese on top.