Clif Notes

Summer Vegetable Ratatouille with Prawns

Originally Posted by Efrain Barragan on Monday, July 30, 2012

A post from our Master Chef, Anna Callaway

Summer Vegetables make a delicious dish called “Ratatouille”. The name “Ratatouille” is translated from the French word of “Mix”. Fresh summer vegetables are sautéed separately and then slowly simmer with fresh herbs. The eggplant is emphasized and is the base of the dish. This recipe was adapted from the “The Food of France” and it one of my favorite comfort foods! This time I decided to add some beautiful prawns in the last 5 minutes of cooking. Enjoy with a cold, crisp glass of Clif Family Winery’s 2011 Dry Riesling.


Serves 4

1 eggplant diced – Large Globe
2 zucchini diced
2 red bell peppers – ( I roast and peel)
1 large yellow onion
4 Large Tomatoes or 12 oz.canned, diced tomatoes
2 Tbsp. Extra Virgin Olive Oil – Clif Family Winery
1 Bay Leaf
3 Fresh Thyme Sprigs
1 garlic clove, crushed
1 Tbsp. fresh chopped parsley for garnish


Score, blanch and peel the tomatoes, chop roughly and set aside. Heat 1 Tbsp. of Olive Oil and add onion, sauté for 5 minutes. Add the roasted, peeled red bell peppers. Remove both from pan and add 1 Tbsp. Olive Oil and sauté the eggplant until soft, remove and do the same with the zucchini. Return all the vegetables to the skillet and add the tomato paste, stir well and cook 2 minutes. Add the tomatoes, bay leaf, thyme and basil, stir well and cover for 10 minutes. Remove the lid and add 3/4 lbs. of large prawns and cook covered for an additional 5 minutes. Add the garlic and parsley at the last step, stir and serve. Enjoy!

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