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Home › Articles › Food A-Z › Ratatouille

Ratatouille

There's Nothing Cheesy About this Classic Dish

By Donna Smith

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Ratatouille is vegan, Chef Robert says. "However, when served for vegetarians, I like to serve it as a Napoleon between fillo sheets or in puff pastry shells," he says. "I think ratatouille is the queen of vegetarian entrees because of its complexity and colorful look."

Chef Mould usually serves ratatouille as a side dish. "However, if I wish to make it into a main course I usually add a protein to the dish such as grilled jumbo shrimp or fish," says Chef Mould, who will be featured in the upcoming cookbook from FOX, Fox Sports Tailgating Handbook: The Gear, the Food, the Stadiums (Globe Pequot, September 2007).

Ratatouille

3 tablespoons olive oil
3 cloves garlic, crushed and minced
1 large onion, sliced
1 small eggplant, cubed
2 bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped
4 small zucchini, sliced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
3 tablespoons chopped fresh parsley

In a large skillet, heat the olive oil. Add the garlic and onions and cook, stirring often, until softened, about six minutes. Add the eggplant and peppers and stir to combine. Cook about 10 minutes, stirring occasionally. Add the zucchini, tomatoes and herbs. Cover and cook about 10 minutes. Makes four servings.


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