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1 medium onions, diced
1/4 cup olive oil, divided
2 teaspoon garlic, minced
1 eggplant, unpeeled (approx 1-1/4 lb) eggplant, cut into 1/2" dice
1 large (2-1/4 per pound, approx 3-3/4" long, 3" dia.) red bell pepper, chopped
1 medium zucchini squash, quartered and then sliced
3 tsp, leaves oregano, chopped
1/4 teaspoon fennel seed
1/8 tsp coriander seed, ground
1 tsp sea salt
1 tsp thyme, fresh, chopped
1 can red tomatoes, canned, packed in juice, 14 1/4 oz, fire roasted, chopped
1/2 cup parmesan cheese, Reggiano, shredded


  1. 1
    Saute onions and garlic in 2 tablespoons olive oil until soft.
  2. 2
    Add remaining oil and eggplant and saute until eggplant begins to soften.
  3. 3
    Stir in red pepper and zucchini and saute until zucchini is almost cooked through.
  4. 4
    Add in remaining ingredients except for the cheese. Cook for 10 minutes or until all vegetables are cooked through.
  5. 5
    Serve as a side dish or vegetarian entree. Top with shredded cheese.


This recipe is also excellent as a filling for crepes, as a topping for bruschetta or with some tomato sauce and red wine stirred in as a topping for pasta.


Aug 24, 2010 23:08 CDT

i never heard this menu, how does it taste? can anyone tell me?

The Purple Chef

The Purple Chef
Jul 21, 2010 12:22 CDT

I love Ratatouille because it contains some of my favorite vegetables! But I Really in love with the wy it was presented in the movie! A Napoleon stack? Genius!


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