Awhile ago after a particularly bountiful trip to the farmer's market, I had some zucchini and eggplant that I needed to use. My parents used to make ratatouille when we were growing up, and it was one of my favorite dishes, mainly because I got to use parmigiana to excess on top of the dish. Luckily, I've matured a lot since then and rarely go overboard with cheese usage.
I made this a few weeks ago after Jay and I spent many hours on a kayaking excursion that left me wondering why I'd agreed to go, if my arm muscles would ever work again, and whether or not Jay would leave me for being supremely unathletic. We were tired and cold and wanted something cozy and comforting but healthy, and this is what we came up with!
I'm happy to report that my arms are still doing well at typing sarcastic things and Jay hasn't wised up yet. I still have no clue why I agreed to go.
Vegetarian Ratatouille
If this is missing, you know, most of the standard ratatouille ingredients, apologies. It has some vegetables and tomatoes, and I like it this way.
- 1 medium eggplant
- 1 medium zucchini
- 1/2 onion
- 3 cloves garlic
- 1 sprig or 1/2 teaspoon rosemary
- 1 cup diced tomatoes in their juices
- 1/2 cup white wine
- chicken stock
- salt
- sugar
- crushed red pepper
- rice, bread, or pasta, for serving
- capers, for serving
- parmesan, for serving







Now that's ratatouille. Not like the one in the Disney film. That looked too poncy.
I hope you enjoy it! We lived in France when I was little and my dad used to make it just like this. Let me know how it turns out if you try it!
I love ratatouille, and whenever I have eggplant, zucchini, tomatoes and so on, I like to make it. But if you want a truly vegetarian dish, then I recommend that you use vegetable stock. Try it sometime. You can use the water from cooking your vegetables, from cooking down fresh vegetables, or in cubes, powder or liquid from a carton. This way true vegetarians will enjoy it, as well.
All the best in your cooking adventures.
You're absolutely right! I use chicken stock because its what I have on hand most times, but vegetable would be equally delicious and keep the dish truly vegetation. Thanks for reading!