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A provincial comfort food, this combination of vegetables is a classic. Traditionally a stew, our recipe envisions it in a wrapped form with a brilliant sauce. Featuring Chef Brad Martin of Riverside Convention Center.

Recipe: Ratatouille

Servings per recipe: 5
Prep time: 15 min
Cook time: 20 min

  • 1 eggplant, large (dice scraps)
  • 1 C green zucchini, diced
  • 1 C yellow zucchini, diced
  • scraps from eggplant
  • 1/2 C onion
  • 2 tsp garlic, minced
  • roma tomato, medium
  • pinch of salt

Yellow Pepper Sauce for Ratatouille:

  • 2 medium yellow bell peppers, chopped
  • 1 Tbsp lemon juice, fresh
  • 2 Tbsp raspberry vinegar
  • 1/4 C honey
  • 2 Tbsp water
  • 2 Tbsp cornstarch
  • fresh basil
  • oil for pan

Directions

Wash and dry eggplant. Remove top and bottom ends and discard. Slice eggplant longways into even slabs that are ½ inch thick. Reserve the 5 best center slices and dice the remaining slices including the outermost skin pieces, set aside. Brush the center slices with a little oil and season with salt and pepper. Grill on a medium hot grill without moving until grill marks appear, then flip to the other side. Continue cooking until softened through, about 6 minutes total. Remove from heat and set aside to cool slightly.

For the filling, saute the reserved diced eggplant, green and yellow zucchini, onion, and garlic in a little olive oil until starting to soften, about 3 minutes. Add the tomato and salt and bring to a simmer. Cover and continue cooking until very soft, about 10 minutes.

To fill the eggplant rolls, lay out the grilled eggplant slices so the long end points away from you. Divide the sauteed vegetable mixture between the slices. Roll the eggplant around the filling and place seam side down in a baking dish. Bake at 350*F until heated through, about 8-10 minutes.

For the sauce, combine the bell peppers, lemon juice, vinegar, and honey in a saucepan. Heat to a simmer and cook, stirring occasionally until the peppers are softened slightly, about 3-4 minutes. Blend into a puree in the pan using a wand style blender, or remove to a countertop blender, blend, and return to the pan. Combine the water and cornstarch and mix into a slurry. Bring the sauce to a simmer then add the slurry while mixing. Continue cooking just until the sauce thickens slightly, about 2 minutes.

When ready to serve, transfer the eggplant rolls to serving plates, top with a few ounces of the sauce, then sprinkle with fresh chopped basil leaves for garnish.

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