Tag Archive | Cooking

Ratatouille atop with Cod Loins

So what is RATATOUILLE? Just hearing the name of Ratatouille is very elegant and so sexy. So what really is it? Ok , Ratatouille is a traditional French Provencal stewed vegetables dish originally from Nice. The key ingredients of this dish is the tomato! I sautéed the all the vegetables separately so the vegetable will taste great fully! What is really in it? Hmmmmm….Eggplant, zucchini, red bell pepper,garlic ,onions, and some mix greens herbs, like thyme, rosemary, marjoram or Herbes de Provence! 🙂 So the other night, I was craving for some thing different. And after watching the movie Ratatouille, I thought I might tried that! So the only I have on hand is eggplant, zucchini, yellow squash! But it did really works!  For me, this dish is very fulfilling dish! So this is my version of Ratatouille.



  • 3 tablespoons olive oil, divided
  • 1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups)
  • 1 medium onion, cut into small dice (about 1 1/2 cups)
  • 2 cloves minced garlic (about 2 teaspoons)
  • 2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups)
  • 1 (14.5-ounce) can Del Monte Diced Tomato with Green Chile (just to add a little kick to it) or you can use no-salt added Diced Tomato!
  • 1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram)
  • 3/4 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil leaves, plus more for garnish
  • 4 Cod Loins
  • 2 teaspoons lemon juice
  • 2 teaspoons rosemary (or other herb) infused olive oil, optional


In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.

To cook fish, preheat broiler. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets. Broil until fish is cooked and firm, about 7 minutes.

Mound 1 cup ratatouille on 4 plates; top each mound with 1 fish fillet and drizzle with 1/2 teaspoon herb infused oil, if using. Garnish with additional basil