Special Diet Information

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

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

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 (bad) vegetarian restaurant.



Servings: 4 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied but you'll need a big pot. Leftovers are great, and even better the second day. Reheat first and then top with the cheese.

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

Ratatouille recipe from Dr. Gourmet


  • 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.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 368 Calories from Fat 128
% Daily Value
Total Fat 15g 23%
    Saturated Fat 7g 34%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 32mg 11%
Sodium 821mg 34%
Total Carbohydrates 45g 15%
    Dietary Fiber 16g 62%
    Sugars 22g
Protein 20g
Vitamin A 31% Vitamin C 219%
Calcium 50% Iron 32%
Vitamin K 44 mcg Potassium 1874 mg
Magnesium 125 mg