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Tologono Ratatouille

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  • 1/2 cup extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 large eggplant, skinned and diced
  • 3 zucchini, diced
  • 1 teaspoon minced garlic
  • 1/2 cup crushed tomatoes (from a can)
  • 1/2 cup diced fresh tomatoes
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon rolled and thinly sliced fresh basil leaves


  1. In a large skillet, heat 6 tablespoons of the oil over medium-high heat. Add onion and cook until translucent.
  2. Add eggplant and cook until it begins to soften. Do not overcook, as it will become mushy.
  3. Scrape vegetables into a bowl and set aside.
  4. Place pan back over medium-high heat and add remaining 2 tablespoons oil. Add zucchini and cook until it begins to soften. Add garlic. Cook for 1 minute. Remove and add to eggplant.
  5. Place pan back on stove; increase heat to high; add crushed tomatoes, diced tomatoes, salt and pepper. Cook for about 3 minutes, until tomato pieces soften.
  6. Add to eggplant mixture. Add basil.
  7. Can be served hot, cold or at room temperature.

Serves about 8.

Source: Tologono, Louisville, Kentucky