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Summer Ratatouille

Summer Ratatouille

The addition of fresh corn makes this ratatouille recipe perfect for summertime! Feel free to add in other summertime veggies that you might have on hand, like red and green peppers.

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings


  • 3 tablespoons olive oil
  • 1 cup peeled, diced eggplant
  • 1 cup chopped peeled, seeded tomatoes
  • 1/2 cup chopped onions
  • 1/2 cup diced yellow squash
  • 1/2 cup diced zucchini
  • 1/2 cup fresh whole kernel corn (from 1 ear of corn)
  • 1/4 cup chopped fresh basil
  • 2 tablespoons minced garlic
  • 1 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper


  • Heat the oil in a large skillet over medium-high heat. Add the remaining ingredients, and stir-fry, stirring constantly, for 5 to 6 minutes, or until crisp-tender.

  • Serve warm as a side dish, or toss with cooked pasta of your choice.