Unintended Ratatouille

I have a foodie confession to make. I don’t like ratatouille.

When I posted a photo on Facebook of the zucchini, eggplants and tomatoes I picked from my garden asking for suggestions on what to make 8 out of 10 people said ratatouille.

I’d give the same answer to someone, but I was also dreading making it. Although I like everything in it, I really don’t like seeds in my food, and I always remember my mom and grandmother’s ratatouille loaded with eggplant and zucchini seeds.

As the days passed by, I would use a partial zucchini for one thing, and then a few pieces of an eggplant for something else. In the end, I was left with partial pieces of everything, and a full container of mushrooms I had bought to use in a different recipe that I never made.

So, earlier this week when I was looking for a fast dinner and something that I could take with me for the rest of the week for lunch, I decided I’d just cut up the piece of what I had left in the fridge, add some pasta and sauce and that would be that.

When I was finished, I basically had ratatouille, but with no seeds, because I chopped everything into tiny chunks, and me being me, didn’t use the pieces with heavy seeds — and it was amazingly good! I mean like, really, really good. It reheated even better.

I took photos while I was cooking, but I really don’t have exact measurements because I was just using whatever I had leftover, so this is likely the worst planned out recipe ever, but you get the idea of the method. you can adjust to fit your tastes, like with the spices and sauce. It’s vegan, and if you’re like me and use gluten-free pasta, it’s also gluten-free.

It was super good! I wish you could taste some!

Unintended Ratatouille
by Michelle Maskaly, The Adirondack Chick

1-2 cups chopped eggplant
1-2 cups chopped zucchini
1 package sliced mushrooms
half an onion
4 cloves garlic
1/2 a tomato (that’s just what I had left, you can use a whole one)
1/4-1/2 cup white wine (this was also leftover from several nights before)
hot tomato sauce (also left over from pizzas several nights before)
olive oil
crushed red pepper
cooked fusilli pasta (gluten free or regular)

Chop up the zucchini, eggplant, onions and garlic into small chunks. Spread the mushrooms out on a cutting board and loosely chop them. The idea is to just make them smaller slices. Then, cut the tomatoes into large chunks.

In a large pan heat the oil (just enough to coat the bottom of the pan) and add the onions and garlic. Saute, and then cover for about a minute so they “sweat” a little.

{If there’s not enough oil, and the onions and garlic begin to burn, add just a little of the wine to give it some more liquid}

Add in the mushrooms, all of the wine, a sprinkle of crushed red pepper and little salt. Mix, cover and cook until the mushrooms are soft.

Add in the eggplant, the tomato and several tablespoons of tomato sauce. Any liquid should be starting to get a light red color from the sauce, but it should still be very thin.

Cover and cook until the eggplant is soft. Add in the zucchini and more tomato sauce. I like a light tomato sauce with this, but you can add as much as you want.  Cover and cook until the zucchini is soft.

Once your veggies have hit the desired tenderness — I like mind between soft and mushy — add in the pasta, a little more sauce and mix.

Serve hot, or divide into containers for a great week of lunches. It tasted even better reheated once all the flavors sit and mesh together overnight.


This post was shared with the following websites:
My Sweet and Savory, Veggie Converter, Midnight Maniac, Jam Hands, Frugal Antics of a Harried Homemaker, A Vision to Remember, Be Different Act Normal,

2 thoughts on “Unintended Ratatouille

  1. This looks SOOO delicious! And since I'm temporarily trying out a gluten-free diet (have had some tummy issues recently), this is a recipe I would love to try out 🙂

    Stopping in from LBS today. Love your blog!

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