Ratataouilli with a twist

I like to mix things up and try making new flavorers out of old stand-byes. My son loves my Ratatouille when I add mushrooms and a little cumin. This time I changed it up even more and it came out really good. I shared some with one of my neighbors who thought I just making some vegetable soup. She said it’s way better than a vegetable soup.  So here you go, this is how I made it this time. Yum 🙂 The picture is from my phone, sorry it’s not the best.

Ratatouille – with a twist

Serves at least 6


  • 3 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 5 green onions, or scallions, sliced up
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1/2 tsp curry
  • 1 tsp fresh finely minced Tarragon
  • 1/2 cup shredded fresh basil leaves
  • 2 small eggplant, cut in quarters then sliced
  • 1 small zucchini, cut into thin slices
  • 1 small yellow zucchini, cut into thin slices
  • 1 green bell pepper, cut into slivers
  • 6 Roma tomatoes, halved and cut into thin slices
  • 1 tsp lemon pepper


  1. Over medium-low heat, add the oil to a large skillet with the mushrooms, onion, garlic, cumin, curry, tarragon, and basil, stirring occasionally, until the onions have softened.
  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, bell pepper and tomatoes, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and lemon pepper.
  3. Turn to low heat and let set so the flavors can meld together for at least 20 minutes.
  4. You can turn the heat off and let it cool before serving if it’s too hot or reheat within an hour if everyone’s not ready to eat yet.
  5. Let cool, before storing in the refrigerator in an air tight container.

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