What Is Ratatouille?
A Memorable Movie and So Much More
-- By Becky Hand, Licensed & Registered Dietitian
Although my 16-year old daughter said that the ratatouille looked like slop, all six of the diners agreed that it was a delicious meal, rating it “2 thumbs up”, and designating it as a keeper.
Below, Nathan proudly shares his ratatouille recipe. I hope your family adventure with ratatouille becomes as memorable as mine. Now…off to the movie!
Nathan's Two-Thumbs-Up Ratatouille
This veggie-packed dish makes six healthy and hearty servings.
- 2 small onions, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 3 Tbsp. olive oil
- 1 medium eggplant, peeled and chopped into 1-inch cubes
- 1.5 Tbsp. chopped fresh basil OR 2 tsp. dried basil
- 1/2 tsp. dried rosemary
- 3/4 tsp. salt
- 1 tsp. chopped fresh marjoram, OR 1/2 tsp dried marjoram
- 2 summer squash, chopped
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 2 cups chopped tomatoes
- 12 ounces dry pasta, cooked according to package directions
- Optional ingredients: sliced black olives, fresh parsley, Parmesan cheese, Mozzarella cheese
- Sauté onion, garlic and bay leaf in olive oil for 5 minutes.
- Add eggplant, basil, rosemary, salt and marjoram.
- Cover and cook over medium heat.
- Stir occasionally until eggplant is soft, about 15-20 minutes.
- Add squash, sweet peppers and tomatoes.
- Simmer 10 minutes until tender.
- Remove the bay leaf carefully.
- Serve over hot, prepared pasta.
- Sprinkle with parsley, black olives, shredded Mozzarella cheese and/or grated Parmesan cheese, if desired.