Think you don’t like eggplant? I’m about to change your sweet little mind today with the BEST ratatouille.

This rustic, classic Italian dish is P-E-R-F-E-C-T this time of year- not only is it transitional in how many ways you can serve + eat it, but every single ingredient is in season now. Meaning fresh, great tasting, and easy to find no matter where you shop. If you get the chance, buy these ingredients at your local farmer’s market- they will be literally overflowing from the bins.

Today, just sharing a little recipe that all my Freestyler’s have been loving since the beginning of the month already. Many of you have been asking about what kind of recipes these (lucky) people are getting, so here’s a little example. Seasonal recipes that taste great, don’t take a lot of time, have multiple ways to serve or use them, and ones that you’ll actually want to cook. Join them for early access and 6 on-point ideas, just like this, every month of the year!

The Best Ratatouille

Makes approximately 4 servings.

Notes: Oo, there are so many options with this recipe! You can eat as is (amazing), mixed with hummus on top of a green salad (my choice), as a soup by adding a cup or two of tomato sauce, over poached or fried eggs, on GF millet bread or sprouted grain bread toast with burrata, goat or mozzarella cheese, over brown rice pasta, or over grilled halibut or other seafood or chicken. You can also try adding in some garbanzo, white beans, or organic sausage for a bit more substance.

1 zucchini, cubed

1 summer squash, cubed

1 small red onion, cubed

1 red pepper, cubed

½ small eggplant, cubed

1 ½ pint baby tomatoes

3 cloves garlic

¼ cup chopped basil + more to garnish

½ teaspoon red pepper flakes

3 teaspoons balsamic vinegar

sea salt + pepper to taste

Heat zucchini, squash, and pepper cubes over medium heat in a skillet with olive or coconut oil. Cook for approximately 5 minutes. In the meantime, heat eggplant cubes in a separate skillet (this is the KEY to non-mushy eggplant!), adding extra oil when needed.

Cook for 5 minutes as well on medium-high heat. Add eggplant to the other veggies, and add garlic and tomatoes. Add basil, cover, and cook for another 2-3 minutes until tomatoes soften. Season with red pepper flakes, sea salt, pepper, and balsamic vinegar. Serve as desired, with extra basil sprinkled over the top.