Sunday, September 16, 2012


Today I want to introduce you to Ratatouille, and no, it's not just the name of a movie.

Ratatouille is a French dish that originated in the south of France in the area now known as Provence.  Originally it was a poor man's dish, made by peasants at the end of the summer to use up all their produce.  (Image from

This is a great recipe for Paleo cooks. Now that the growing season in most of the country is coming to a close, and there is still a surplus of vegetables to be found in all the local farmer's markets (as well as in your garden if you have one), we should follow the example of those long gone French cooks and take advantage of this bounty to make Ratatouille. Cooking up a big pot of this and freezing it will ensure lots of tasty vegetable side dishes all winter long.

When you make this recipe, keep in mind that even though amounts are given, if you have more of one vegetable or less of another it really doesn't matter.  Ratatouille is very forgiving, and will taste great regardless of the amounts you use.
Ingredients :

-  1 large eggplant
-  1 green zucchini
-  1 yellow zucchini
-  1/2 a yellow onion
-  1 yellow pepper
-  1 orange pepper
-  2 to 3 tablespoons of olive oil

-  1 teaspoon Italian seasoning
-  1 teaspoon sea salt
-  1/2 a teaspoon of freshly ground black pepper
-  3 minced garlic cloves
-  1 or 2 bay leaves
-  15 oz. can of whole tomatoes, drained
-  15 oz can of diced fire roasted tomatoes and their juices
-  1/2 cup of water

  • Chop all the vegetables into bite size pieces.  You don't have to peel them.
  • Brown the chopped vegetables in the olive oil over high heat. 
  • Layer the vegetables in your slow cooker.
  • In a bowl mix the rest of the ingredients, then pour over the vegetables.
  • Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
Freeze in meal size containers. (Image from

 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw

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  1. Curious as to why you brown the veggies first … I'm making this now … it's in the crock pot.

    1. Browning vegetables, just like browning meat, before making a recipe give a bit more flavour. This is optional. The recipe will still work if you don't do this, so if you're in a hurry you can leave out this step. But it definitely adds a lot of flavour, so I always do this if possible.


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