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Photos, Recipes & CookTales For Those Who Enjoy Cooking

A CookTale

How often do you prepare Ratatouille? For me it’s rarely, but when I do I ask myself, “what’s taken you so long”?. The preparation is rather simple; there are four vegatables, Eggplant, Zucchini, Onion and Tomato. They all require individual sauteeing, but as a cook I always enjoy the effort. And the result is a most tasty accompaniment to Chicken and to meat. Below is Mark Bittman’s New York Times version.

  • 1 large or 2 medium eggplants
  • 1/3 to 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 medium zucchini, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1tablespoon minced garlic
  • 2 medium tomatoes (or 3 cannedplum tomatoes, drained), roughly chopped
  • 1/2 cup minced fresh parsley or basil leaves, for garnish.
1. Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse,drain and pat dry.
2. Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.
3. Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.

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