My Version of Ratatouille


One of my favorite things to do is to create something out of the simplest of ingredients. I improvised with the last of my produce from my garden this summer. The farm fresh tomatoes, eggplant, and oregano can take you a long way... This dish was nothing more than delicious! Its my take on "ratatouille", when there's a will, there's a way- so feel free to enjoy all of the foods you love by making just a small modification.



  • 2 tablespoons Myoko’s vegan butter

  • 3 tablespoons fresh capers

  • 1 large eggplant

  • 1 box or 12 ounces of cherry tomatoes

  • 4 cloves of garlic, sliced

  • 2 sprigs of fresh oregano

  • Crushed red pepper flakes

  • Salt and crushed black pepper, to taste




  1. Heat a pan on medium low flame, and place the butter on top and let it melt.

  2. Add in the sliced garlic and sauté until browned.

  3. Add in the tomatoes, eggplant, and oregano and let the vegetables cook through, stirring occasionally as you go, about 25 minutes.

  4. Sprinkle red pepper flakes, salt, fresh crushed black pepper and serve.

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