Okra Ratatouille

Summer means a CSA box FULL of okra.  Full of notable vitamins (C, A, and Folate) plus some great digestive fibers, okra is a standout feature of this ratatouille.

Ratatouille is a traditional Provencal dish (usually of squash, onions, tomatoes, and eggplant), and French cooking is all about the experience of the preparation and treating each ingredient with a certain amount of reverence and respect. To that end, in traditional ratatouille each vegetable is sautéed on its own, layered in a casserole dish, and then baked.  

However, if you're crunched for time you can certainly sauté these vegetables in one pan and call it a day. Make it your own.  Make it work for you.

Okra Ratatouille


Yields 6 Servings


1 eggplant, chopped
1 yellow onion, chopped
2 tomatoes, chopped
2 zucchini/summer squash, diced
24 okra pods, cut into 1/2" rounds
4 garlic cloves, diced
1 tbsp Herbs de Provence
1/4 tsp salt
High Heat Oil of choice
2 bay leaves


  1. Preheat oven to 350.
  2. Heat 2 tbsp oil in a large sauté pan and brown onions over low-medium heat for 5 minutes.  Transfer onions to a large roasting pan.
  3. Add 1 tbsp of oil to sauté pan and brown okra over medium heat for 5 minutes.  Transer okra to the roasting pan.
  4. Add 2 tbsp oil to sauté  pan and brown eggplant over low-medium heat for 5 minutes.  Transfer eggplant to the roasting pan.
  5. Add 1 tbsp oil to sauté pan and brown zucchini/summer squash over medium heat for 5 minutes.  Transfer zucchini/squash to the roasting pan.
  6. Mix sauteed veggie with Herbs de Provence, salt, pepper, 2 bay leaves, and raw tomatoes and garlic.
  7. Cover and roast in the oven for one hour.

This dish is best if prepared the day before serving, allowing all of the flavors to meld.  (If prepared the day before, place in the oven for 20 minutes before serving, uncovered at 350)


Brittany KrigerComment