You are here: Home » Recipes » Winter Ratatouille Winter Ratatouille Recipe by RelishKitchen Tested Yield 6 servings Use this fresh filling in tiny tartlets for a healthy appetizer or toss with pasta for an on-the-go dinner. Mark Boughton/styling: Teresa Blackburn PrintEmail There are endless variations on the French ratatouille, but most all contain tomatoes, zucchini and eggplant. Beyond that, the sky’s the limit. This ratatouille is actually a great winter dish. It doesn’t rely on in-season tomatoes and uses vegetables that can be found in produce aisle of your super any time of year. The key is to dice vegetables small creating a mixture that blends well. Serve over pasta. Ingredients 2 tablespoons extra-virgin olive oil1/2 medium red onion, diced1 medium yellow bell pepper, diced1 medium orange bell pepper, diced1 medium zucchini, diced1 medium yellow squash, diced1/2 medium eggplant, peeled and diced3 -- garlic cloves, minced1 large ripe tomato, seeded and diced1/2 teaspoon coarse salt1/4 teaspoon freshly ground black pepper Instructions Heat olive oil in a large sauté pan over medium-high heat. Add onion and cook 2 minutes. Add yellow and orange bell peppers; cook 2 minutes. Add zucchini, yellow squash and eggplant; cook 2 minutes. Add garlic, tomato, salt and pepper; cook 1 minute.