Ratatouille. Isn’t that some Pixar movie with Patton Oswalt as a rat? Yes. Yes it is. But it’s also a delicious French vegetable stew. This recipe for ratatouille is sure to fill your palate and stomachs with a robust, full vegetable flavor. We also added white beans in the mix to make it a heartier more filling meal. 

While you’re cutting up all of those veggies, jam to our grunge punk playlist featuring Public Access T.V., Joyce Manor and Hockey Dad. 

(serves 6)

1 eggplant
4 tbsp olive oil
2 onions
1 green bell pepper
1 red bell pepper
4 garlic cloves
2 zucchini
1/4 cup dry white wine
1 cup vegetable broth
4 tomatoes
1 tbsp tomato paste
1 1/2 tsp thyme leaves
1 tsp oregano
1/4 tsp coriander seeds
2 bay leaves
black pepper
2 cans of white beans
1/3 cup basil

1. Peel and cut the eggplant into small cubes and let sit in a colander to drain for 20 minutes. Rinse the drained eggplant under cold water and dry with paper towels.

2. Chop the onions, bell peppers and zucchini. In a large pot, heat 3 tbsp of the olive oil over medium heat. Add the onions to the pot and stir until soft. Then stir in the bell peppers and cook for a few minutes. Then add the eggplant and cook for another few minutes. Finally, add the zucchini and 1 tbsp of olive oil to the pot and cook for another few minutes.

3. Peel and chop the tomatoes. Add the wine and vegetable broth to the pot and bring it to a boil on high heat. Reduce the heat and stir in the tomatoes, tomato paste, thyme, oregano, coriander seeds and bay leaves. Add salt and pepper to taste. Reduce the heat a little more, put a lid on the pot and let it simmer for 20 minutes. Stir occasionally to prevent sticking to the pot. 

4. Stir in the white beans and let them cook for another 15 minutes. Then remove the pot from heat and stir in chopped basil.