Apple Ratatouille

Here is the perfect recipe for early fall when the first apples are beginning to brighten and you still have some tomatoes ripening on your windowsill and a log-sized zucchini or two hidden in the back pantry. Serve it with some corn bread to soak up the sweet juices. This recipe was inspired by The Apple Cookbook by Olwen Woodier.


  • 2 Tbs olive oil

  • 1 onion, sliced

  • 4 garlic cloves

  • 2 tsp dried basil

  • 1 tsp dried oregano

  • ½ tsp ground allspice

  • ¼ tsp ground black pepper

  • 2 bell peppers, sliced

  • 2 zucchini, sliced

  • 6 ripe tomatoes, quartered

  • 2 tart, firm apples, cored and cut into 1" cubes


Heat olive oil in a large skillet; add the onion. Crush garlic directly into the skillet, and sauté for five minutes. Sprinkle in basil, oregano, allspice and black pepper.  Stir the bell peppers into the onions; sauté for an additional 10 minutes.  Add the zucchini and tomatoes to the skillet.  Stir, cover and simmer 20 minutes.  Add the apples to the ratatouille; cover and simmer 15 minutes more. Serve hot.