Yesterday I spent a good part of the day in bed. I haven’t been feeling my best, and today I finally felt back to normal.

To repay my husband for all the help while I rested, I made Ratatouille! It’s a nice, easy side that goes well with beef, chicken, or fish. I made mine with a brisket ragu over creamy cauliflower mash (recipe coming soon). In the meantime, your favorite marinara works just fine.

We paired this with a nice 19 Crimes Cabernet- Yum!



1 large zucchini, sliced into 1/2 inch rounds

1 yellow squash, sliced into 1/2 inch rounds

1 Japanese eggplant (or 1 small purple eggplant), sliced into 1/2 inch rounds**

4 cloves garlic, sliced

1/2 cups of Brisket Ragu (recipe coming soon)

Salt, to taste

Pepper, to taste

Parsley, to garnish


Preheat the oven to 375.

Cover the bottom of a medium, oven safe pan (I like to use my cast iron for this) with 1 cup of the brisket ragu.

Arrange the sliced vegetables in alternating patterns ( zucchini, yellow squash, eggplant) on top of the sauce in a circular pattern starting from the outer edge to the middle of the pan.

Place a slice of garlic between the sliced vegetables.

Season with salt and pepper to taste.

Spoon 1/2 cup of brisket ragu over the vegetables.

Bake on middle rack for 30 minutes.

Garnish with parsley and enjoy!

**If using a purple eggplant: For larger rounds- cut in half to create half moons

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