Course Side Dish, Vegetables
Cuisine French
Keyword Recipe
Servings 2
Author Julie


  • 1 medium eggplant cut in large cubes
  • 1 medium zucchini cut in large chunks
  • 1 medium summer squash cut in large cubes
  • 1/2 medium fresh fennel sliced thin
  • 1 large Spanish onion sliced thin
  • 1 red or yellow bell pepper cut in wide slices
  • 3 tomatoes peeled and cut into wedges
  • 1 sprig thyme
  • 1 leaf bay laurel
  • 1 tablespoon herbs du Provence
  • 3 cloves garlic peeled & minced
  • 1 pinch ground cumin
  • 1/4 cup olive oil
  • 1 tablespoon fresh basil leaves chopped
  • 1 tablespoon fresh Italian parsley chopped
  • Salt & pepper to taste


  • Sauté onions, fennel, bell pepper and garlic in olive oil, medium heat, until caramelized. Set aside.
  • Sauté eggplant, zucchini, summer squash and tomatoes in the same oil, high heat until “al dente.” Season with salt and pepper.
  • Transfer all ingredients except cumin to a heavy pan. Add thyme, bay, and herbs du Provence. Let simmer, stirring often, until texture is somewhat thick. Add cumin and basil towards the end.
  • Serve a good mound of ratatouille on a large plate. Place the shank on the ratatouille. Pour a little of the reduced (or pureed) stock over the shank. Garnish with parsley.

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