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. Use gluten-free pasta in this dish.


"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...

I do like ratatouille but it seems like more of a cold weather comfort food. This chilled salad brings all the great flavors of ratatouille to spring or summer.

It is best made with fresh herbs but you can use dried. As always, the rule of thumb is to use 1/3 the amount of fresh herbs called for. For example, if the recipe calls for 1 tablespoon, use 1 teaspoon. There are exceptions, however. Tarragon can easily overwhelm a dish and make it bitter, so you should add just 1/8 teaspoon at a time, giving the herb long enough to permeate through the dish before you decide to add more.


Ratatouille Salad

Servings: 4 | Serving size: about 2 cups

Cooking Time: 90 Minutes

This recipe can be multiplied by 2.

Leftovers are great and this salad will be even better after 24 hours in the refrigerator. Note that cooking time does not include chilling time.

4 quarts water
8 ounces whole wheat or gluten-free pasta (penne or shells)
1 large eggplant (cut into 1 inch cubes)
2 tsp salt
2 Tbsp extra virgin olive oil (divided)
4 cloves garlic (minced)
2 medium white onions (sliced into eighths)
2 medium green bell peppers (cut into 1 inch squares)
3 medium zucchini (cut into 1 inch cubes)
8 ounces cherry or grape tomatoes
1 Tbsp tomato paste
1 Tbsp red wine
1/8 tsp salt
1 Tbsp fresh oregano (minced)
1/2 tsp dried thyme
1/8 tsp dried tarragon
5 leaves fresh basil (chiffonade)
4 ounces fresh mozzarella (small dice)
2 ounces Parmigiano-Reggiano (grated)

Ratatouille Salad recipe from Dr. Gourmet
Place the water in a large pot over high heat.

When the water boils, add the pasta. Cook for 15 to 20 minutes (per package instructions). Stir occasionally.

When the pasta is al dente, drain the pasta and place in a bowl. Chill.

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

Place a large roasting pan in the oven and preheat to 325°F.

When the oven reaches 325°F, add 2 teaspoons olive oil to the roasting pan and swirl to coat the bottom of the pan.

Add the garlic, eggplant, onions, peppers, and zucchini to the roasting pan and mix together.

Roast for 25 to 30 minutes. Stir occasionally.

While the vegetables are roasting, place 1 teaspoon olive oil in a small skillet and add the tomatoes.

Place the pan in the oven and roast the tomatoes for about 20 to 25 minutes. Shake the pan occasionally so they don't stick to the pan.

When the tomatoes are roasted, place them in a blender or mini-chopper and add the tomato paste, 1 tablespoon olive oil, red wine, and salt.

Puree until smooth.

Add the oregano, thyme, tarragon, and basil to the dressing and fold together. Chill.

When the vegetables are cooked, place them in the refrigerator to chill.

When the dressing and vegetables are chilled, add the dressing, the pasta, the mozzarella, and the parmesan to the bowl, then fold together.


Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 489 Calories from Fat 148
% Daily Value
Total Fat 17g 26%
    Saturated Fat 6g 25%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 28mg 9%
Sodium 502mg 20%
Total Carbohydrates 66g 21%
    Dietary Fiber 13g 43%
    Sugars 11g
Protein 24g
Vitamin A 24% Vitamin C 110%
Calcium 47% Iron 22%
Vitamin K 34 mcg Potassium 1041 mg
Magnesium 148 mg