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Updated: Wednesday, February 5 2014, 04:02 PM EST
Servings: 12–8 oz. portions

1- each Eggplant
12- each Roma (use what you have or grow) tomatoes
4- each Onions, medium size yellow or white
2- each Yellow and Orange bell peppers ( use what you have or grow)
2-3 each Zucchini
3-4 each Yellow Squash
2- ounces Tomato Paste
½ cup garlic, minced
¼ cup Herbes de Provence
½ cup Olive Oil
To taste Salt and Pepper
1 Can Tomato Juice

Wash and rinse all of your vegetables. Medium dice all of your vegetables and place into separate bowls, as you will be cooking in a specific order. The Eggplant should be peeled and dices last to keep it from turning brown. Heat a pot large enough to hold all of the vegetables. Start by sautéing the onions. When the onions begin to soften add in the garlic. When the onions are fully soft add in the tomato paste and mix well. You want to sautee this mixture to develop some carmel to the tomato paste. Keep an eye on this as it can easily burn. Just a few minutes will do. Add into the pot ½ of the herbs and all of the eggplant. As the Eggplant softens you will add in the bell peppers. When the peppers are tender add in the zucchini and squash. When the squash becomes tender add in the tomatoes and the rest of the herbs. Reduce the heat and simmer.   It is important to keep stirring the mixture to evenly cook and prevent scorching. Understand that we are beginning by developing flavor then we add in the vegetables in the order of how long it takes them to cook. Understand that as these vegetables cook they will release their own liquid. This dish can be served as a side dish or as a main course. Depending on how thick you want it (either a side or a main dish) you can add in tomato juice and let simmer. This is a dish, once it has cooked, that can be eaten right away or if let to sit will continue to develop flavor. This is also a dish that once cooked can be eaten cold or hot. Ratatouille

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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