Recipe by Chef Edward


Yield:  8 servings


2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons herbes de province

1 eggplant, cut into 1/2 inch cubes

1 cup grated Parmesan cheese

2 zucchini, diced

2 yellow squash, diced

1 large onion, diced

2 C. sliced fresh mushrooms

1 C. dried wild mushrooms, soaked

1 green bell pepper, diced

2 large tomatoes, chopped

1 C. tomato sauce

4 oz. white wine

Sea salt and black pepper, to taste



First hit the market and pick out the nicest vegetables you can buy. Wash the vegetables. Using a sharp Chefs knife, mince the garlic and reserve. Dice all vegetables into 1/2 in. cubes. The tomatoes can be chopped slightly smaller as they usually cook together to help form the sauce. The beauty of this dish is that it can be made in many different ways! The herbes de province are an important flavor in this dish. If you can get your hands on fresh rosemary, thyme, sage, lavender, basil and marjoram use them, otherwise order some of ours! Feel free to substitute ingredients! I like to make this dish in several steps, heat a large frying pan until very hot, add some olive oil and toss in the garlic and onions, cook until light brown and pour into a large roasting pan. Next, saute the green pepper and zucchini until lightly browned, add to roasting pan, repeat until all vegetables are cooked. Saute the mushrooms until lightly browned, add the tomatoes, tomato sauce and wild mushrooms. Pour in the white wine and sprinkle in the herbs, let simmer for 5 minutes. Combine all ingredients in the roasting pan and simmer on medium heat until vegetables are tender, about 10-15 minutes.


Chef Notes: I usually serve ratatouille warm with roasted or grilled chicken. It is also tasty served chilled with blackened tuna steak. Makes a great vegetarian entree.
I usually prepare this on the stove top, however several Chefs use the oven with similar results. Taste and adjust seasonings, this dish required a good amount of sea salt to bring out the full flavor.

A popular dish from the French region of Province that combines tomatoes, eggplant, onions, peppers, zucchini, olive oil, herbs and garlic all simmered together. A great dish since it utilizes the abundance of seasonal produce and fresh herbs. Often cooked separately and then added together to simmer, this dish can be served hot or cold and compliments many foods.
If you don't have a Dutch Oven, what are you waiting for, check them out on our Cookware section. The cast iron cookware can be used on any cooking surface and with proper care lasts for generations. It transfers heat really fast and that saves time. It adds a nice roasted flavor to many dishes. I also use silicone pot holders to move the pots and they douyble up as trivets !

A sharp knife makes a safer kitchen, check out our amazing knife sharpeners and cutting boards here! Please email us your feedback after preparation! Enjoy!


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