Norman’s Ratatouille


Norman’s Ratatouille

You can make this delicious “summer stew” with produce grown on our farm in Howard County!


  • 1 lb eggplant, peeled (or striped) and cut into 1-inch pieces
  • Kosher salt
  • Extra virgin olive oil
  • 1 sweet onion, finely chopped
  • 2 bell peppers , sliced into 1-inch pieces
  • 6 garlic cloves, minced
  • 2 lb cherry tomatoes, cut into halves
  • 2 zucchini, sliced into ½-inch half moons
  • ½ cup red wine
  • 2 sprigs fresh thyme
  • 1 teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried rosemary
  • 1 tablespoon sherry vinegar
  • 3 tablespoons chopped fresh basil


  1. First, place the diced eggplant in a large colander in your sink. Sprinkle with salt and leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove the water and excess salt.
  2. In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. When the oil is shimmering but not smoking, add the onions. Cook, stirring regularly, until they’re translucent (about 5 minutes). Add the bell peppers and cook for another 4 minutes, and continue to stir as they soften.
  3. Add the garlic, tomatoes, zucchini, eggplant, wine, and thyme. Stir in the black pepper, paprika, and rosemary. Season with kosher salt.
  4. Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Then turn the heat down, cover and simmer over low heat for 20 minutes or so.
  5. Remove the ratatouille from the heat, taste, and salt to your liking. Add the sherry vinegar and a generous drizzle of olive oil. Top with fresh basil.
  6. Serve the ratatouille in bowls, perhaps with some crusty bread for dipping. This dish can be enjoyed warm, at room temperature, or cold, perfect for a summer meal!


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