Greek Herb Ratatouille

Greek Herb Ratatouille

Greek Herb Ratatouille


When I lived in Florida, I went to a dinner at a friend’s home.  His Greek wife served a beautiful and delicious side dish the she called “Eggplant Fan” and she shared the recipe with me.  While I’ve made her version many times with great success, I was inspired by the movie Ratatouille and created this version.

             Joe Sherwood                                                                                    Tryon, Nebraska


Greek Herb Ratatouille Recipe

Greek Herb Ratatouille

1 small eggplant

2 small zucchini

2 small yellow summer squash

4 plum tomatoes

1 large sweet onion

½ butter, melted

½ cup minced fresh parsley

3 garlic cloves, minced

½ tsp. salt

½ tsp. each dried thyme, oregano, tarragon and basil

½ tsp. dried rosemary, crushed

½ tsp. pepper

1 cup (4 oz.) shredded part-skim mozzarella cheese


Cut vegetables into ¼ inch thick slices.

In a greased 13 x 9 inch baking dish, layer the eggplant, zucchini, squash, tomatoes and onion.  In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables.   Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 375 F. for 35 minutes.  Sprinkle with cheese.  Bake 10-15 minutes longer or until cheese is melted.  Serve with a slotted spoon.    13 servings (3/4 cup each)


(Recipe for Greek Herb Ratatouille was on, 2014)


Spaghetti with Meat Sauce

Spaghetti with Meat Sauce and Zucchini

Spaghetti with Meat Sauce and Zucchini

I found this recipe in Newsday, earlier this year 2013.

Spaghetti with Meat Sauce Recipe


Spaghetti with Meat Sauce

8 oz. multi grain spaghetti

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

½ tsp. basil

½ tsp. salt

½ tsp. thyme

1 lb. lean ground sirloin

1 (28 oz.) can diced tomatoes

8 oz. zucchini, cut into 1-inch pieces

¼ cup grated Parmesan

Bring a large pot of lightly salted water to a boil.  Add the spaghetti and cook, according to package directions, until the pasta is al dente.  Drain.

Heat oil in a large, nonstick skillet over medium high.  Add onion, garlic, basil, salt and thyme and cook, stirring occasionally, for 3 to 4 minutes, until somewhat translucent.  Add meat and cook, stirring to break into crumbles, until no longer pink.  Add tomatoes and continue cooking, stirring occasionally, 5 minutes longer, or until the sauce begins to thicken.  Add zucchini and cook, stirring occasionally, until crisp-tender, about 4 minutes.

Toss the pasta and sauce together, spoon onto plates, and top each serving with the cheese.  Serve immediately.          4 servings

(Recipe for Spaghetti with Meat Sauce was in Newsday, Thursday, January 3, 2013)