Saturday, July 9, 2011


Ratatouille. It's not just a movie. It's also a delicious dish, and a great way to use all the vegetables in your fridge. For my Dad, it's a great way to use all the extra zucchini and tomatoes from his garden. I love it because you can get at least half of your daily servings of vegetables in one meal.

I have made many variations of this over the years with whatever vegetables I have handy, and always zucchini and tomatoes. I found this particular recipe in a book I was reading -- The Quilter's Kitchen by Jennifer Chiaverini -- and knew I had to give it a try. And put my own spin on it, too, of course!

Adapted from The Quilter's Kitchen
Serves 6-8

  • 2 tablespoons olive oil
  • 1 large vidalia onion, chopped
  • 4 cloves garlic, minced
  • 1 medium eggplant, peeled and diced
  • 4 small or 2 large zucchini, diced
  • 1 red bell pepper, diced
  • 2 cups diced tomatoes, canned (with liquid) or fresh
  • 1/4 cup white wine
  • 1 can cannellini beans, rinsed and drained
  • grated parmesan

  1. Place a medium-size stockpot over medium-low heat and when it is hot, add the oil. Add the onion and garlic and cook 10 minutes.
  2. Add the eggplant and zucchini, cover and cook 10 minutes.
  3. Add the bell pepper, cover and cook 10 minutes.
  4. Add the white wine. Let simmer until wine reduces by half.
  5. Add the beans and tomatoes. Cook, uncovered, 10 minutes if tomatoes are canned, and 20 minutes if fresh.
  6. Serve by itself or over rice, couscous, or a short pasta such as orzo or ditalini. Sprinkle cheese over each serving.

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