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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."
-Jeff Smith, The Frugal Gourmet

The refrigerator light goes on...

This is a recipe that I almost decided not to work on. I served ratatouille in my restaurant because it was made by an old hippie that worked as a prep cook. I had his recipe and, as with most vegetarian dishes, it was full of fat (and not very good fat I might add). I am so glad that I worked on it. The key is the highest quality fresh mozzarella you can find. But even more important, the fresh herbs make the dish possible. I am not sure I would do this with dried herbs – it would taste like it was made in a vegetarian restaurant.

Eggplant Nutrition

The flavor of eggplant is fantastic and the great thing about it is that it is so good for you. There are virtually no calories in eggplant (about 20 calories in a cup of raw fruit). It has very little fat or carbohydrates but it has tons of fiber (2 grams in a cup).

Ratatouille

Servings = 4 | Serving size =about 2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2.

Leftovers are great – even better the second day. Reheat first and then top with the cheese.

Serve with 2 ounces of sourdough or gluten-free bread.

2 lbs	eggplant (cut into 1 inch cubes)
2 Tbsp	salt
1 Tbsp	extra virgin olive oil
4 cloves	garlic (minced)
2 medium	white onions (large dice)
2	green bell peppers (cut into 1 inch square)
3 medium	zucchini (sliced thin lengthwise)
1 28 ounce can	whole peeled tomatoes (drained, seeded, chopped)
2 Tbsp	tomato paste
1/4 cup	red wine
1/2 tsp	salt
1 Tbsp	fresh oregano (minced)
1 Tbsp	fresh thyme (minced)
1 ounces	fresh tarragon (minced)
2 Tbsp	fresh basil (chiffonade)
4 ounces	fresh mozzarella (small dice)
2 ounces	Parmigiano-Reggiano (grated)

Place the eggplant in a large bowl and toss together with the 2 Tbsp. salt. Let sit for 30 minutes and then drain liquid from the bowl. Rinse the eggplant thoroughly in cold water and pat dry.

Heat the olive oil in a large stock pot over medium heat.

Add the garlic and sauté for about a minute. Then add the onions, cooking until they are translucent. Stir frequently so they won’t brown.

Reduce the heat to low and add the peppers and zucchini and toss together for 7 - 10 minutes.

Add the tomatoes, eggplant, wine and tomato paste and toss together for 1 minute. Cook over medium heat until the peppers begin to turn slightly soft. This should take about 20 minutes.

Add the oregano, thyme, tarragon, basil and 1/2 tsp. salt. Stir and continue to cook over medium heat, but do not allow the vegetables to become mushy.

To serve, set the oven on broil. Divide the ratatouille into 4 bowls and cover each with 1 ounce of mozzarella and 1/2 ounce of parmesan. Pass under hot broiler until the cheese is melted and slightly brown. Serve immediately.