Recipe: Ratatouille


This recipe originates from the southern Provencal region of France, and contains a healthy spread of mixed vegetables – eggplant, zucchini, tomatoes and green peppers – that are sautéed and then roasted with herbs. The sautéing and consequent browning brings out the sweetness in the vegetables, and so may appeal to the taste buds of your children. If you’re thinking, “Not for my kids!” go with the extra incentive of showing them the Pixar movie before serving.

Throw it together with some grilled chicken, or any grilled meat for that matter. It is just as good served cold the next day.

Ingredients (Serves 5)

4 oz Zucchini
4 oz Eggplant
4 oz Onions
1 Green Pepper
1 Clove Garlic
8 oz Tomatoes (canned may be used if necessary)
1 ½ oz Olive oil (more if needed)
¼ cup Parsley, chopped
1 Bay leaf
Good Pinch Thyme
To taste Salt
To taste Pepper


Prepare the vegetables: Cut the zucchini into ½-inch slices. Peel the eggplant and cut into large dice (3/4 inch square). Slice the onions. Remove the cores and the seeds of the peppers and cut into 1-inch dice. Chop the garlic. Peel and seed the tomatoes and cut into large dice. Leave canned tomatoes whole; they will break up during cooking.

Sauté the zucchini in a little of the olive oil until it is about half cooked. Remove from pan. Sauté the eggplant in olive oil until half cooked. Remove from pan. Sauté the onions and peppers until half cooked. Add the garlic and sauté another minute.

Combine all vegetables and seasonings in a brazier or heavy saucepan. Cover and cook in a slow oven (325 degrees) for about 25-30 minutes until vegetables are tender but still firm. If the vegetables are too juicy, cook uncovered on a range top for a few minutes to reduce. Be careful not to scorch the vegetables on the bottom.

Adjust seasonings. Serve hot or cold.