Rustic Ratatouille
Serves 6
A rustic take on a classic dish.
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Total Time
1 hr
Total Time
1 hr
  1. 2 large eggplants
  2. 2 large onions
  3. 2 14.5oz cans of Hunt's diced tomatoes (w/basil, garlic & oregano)
  4. 2-4 Garlic cloves
  5. Salt & Pepper
  6. Red Pepper Flakes
  7. 1/4c Parmesan Cheese
  8. Olive oil
  1. 1. Strain the diced tomatoes, and save them for later.
  2. 2. Dice the onions, and mince the garlic.
  3. 3. Add them to a large stockpot, coat with olive oil and sauté.
  4. 4. While those ingredients are cooking peel the eggplant, then cut into batons.
  5. 5. Add the eggplant to the stockpot.
  6. 6. Season with salt and pepper. Also add another coat of olive oil.
  7. 7. Cook until the eggplant is transparent, stirring often.
  8. 8. Add red pepper flakes to taste.
  9. 9. Pour the 2 cans of strained diced tomatoes into the stockpot.
  10. 10. Simmer all together for another 5 minutes.
  1. Edra says that she likes to use a handfull of red pepper flakes. Not an excessive amount, but not too much either.
Inside the Artist's Kitchen
Wait, how do I get batons anyway? First cut your peeled eggplant in half, and then in half again. Now cut slices. 

Then cut the slices into sticks. Those sticks are the batons. Easy peasy.
Then cut the slices into sticks. Those sticks are the batons. Easy peasy.

Published by Kristina

Hey, I'm Kristina, I write most of the posts around here. I'm an artist, lighting designer, native Vermonter, pancake maker, bread baker, and now writer. I get far more excited about real maple syrup than anyone should.

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