Cooking In The Heart Of Virginia: Quick Ratatouille - - ABC13

Quick Ratatouille

Quick Ratatouille
By: Chef Emerald Coleman


  • 1 Small Eggplant, ½ inch dice
  • 1 Medium Zucchini, ½ inch dice
  • 1 Cup Mushrooms, ¼ inch slice
  • 2 Each Roma tomatoes, ½ inch dice
  • 2 Tbsp   Fresh Oregano, rough chop
  • 1 Tbsp   Fresh Thyme, stripped from stems
  • 2 Tbsp   Olive oil
  • 3 Tbsp   Lemon juice
  • Salt and Pepper, to taste



1. Preheat large saute pan on stovetop to medium high heat.

2. Pour olive oil in pan and allow to get hot.

3. Place mushroom, zucchini, and eggplant in pan and saute for approx. 3 to 4 minutes.

4. Next add tomatoes, and lemon juice and saute for approx. 2 more minutes.  Add fresh herbs just before serving and salt and pepper to taste.

5. You may top with fresh shredded Parmesan cheese if preferred.

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