I love animated movies and when Ratatouille came out I was excited to see a rat that was passionate about cooking…I mean, what a concept! But, it was also exciting because it was the first time I heard the word “ratatouille” and all the variations this dish can have are amazing. Ratatouille is a vegetable dish consisting of onions, zucchini, tomatoes, eggplant, and peppers, fried and stewed in oil and sometimes served cold.
This is the time of the year for ratatouille, the main veggies in this dish are in peak season. I’ve been getting tons of tomatoes and zucchini in my CSA and that’s how my version of ratatouille came to life. I used what I had and the result was delicious! You don’t have to follow my recipe 100% as long as you have tomatoes and eggplant in your dish you can use your imagination. You can also use Summer squash or any other squash available that can make good noodles.
- 1/2 C. chopped fennel
- 1/2 C. chopped leeks (only the white part)
- 2 garlic cloves chopped
- 1 medium eggplant chopped
- 1 large zucchini (made into noodles)
- 2 tomatoes cut in wedges
- 1/2 tsp dry basil or 1 Tbsp fresh
- 1/2 tsp dry oregano
- 1/2 tsp dry thyme
- 2 Tbsp coconut oil
- Using a spiralizer make the zucchini noodles. *If you don't have a spiralizer make the noodles with a vegetable peeler.
- Sprinkle the noodles with some salt and set aside.
- In a big frying pan or cast iron pan melt coconut oil, add fennel and leeks, saute until tender.
- Add garlic, mixing it with the leek and fennel.
- Add the herbs and salt and pepper to taste.
- Add eggplant and mix well and let it cook for about five - ten minutes or until the eggplant is tender.
- Add tomatoes incorporating them well with the rest of the veggies, turn your stove off so the tomatoes stay nice and firm. *If you prefer the tomatoes very well cooked give the veggies more time and cook to your preference.
- Drain the zucchini noodles to remove the water that was released, mix the ratatouille and noodles, can be served warm or cold.