Spike Mendelsohn | The Ultimate Ratatouille

Eat the Change


1 large eggplant, cut into ⅓-inch cubes
1 medium zucchini, cut into ⅓-inch cubes
1 medium yellow squash, cut into 1/3-inch cubes
1 medium yellow onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped  
red, orange or yellow bell pepper, cut into ¼-inch dice
5 large cloves garlic, chopped
1 Jalapeño, chopped 
2 large vine-ripened tomatoes, cut into ⅓-inch cubes, with their juices
1 tablespoon tomato paste
2 teaspoons fresh chopped thyme, plus more for serving
¾ teaspoon sugar
1 teaspoon cocoa power 
¼ teaspoon crushed red pepper flakes
Garnish pear, sliced thin 


Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 6 to 8 minutes. Transfer to a plate and set aside.

Add another tablespoon of oil to the pan. Add the zucchini, yellow squash and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.

Add two more tablespoons of oil to the pan and add the onion and bell peppers. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes  and ¾ teaspoon salt

Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. 

In a separate bowl , add the arugula and sliced pear and season with salt and pepper and a drizzle of EVO.

Using a large ring mold, scoop a spoonful of the ratatouille and place inside the mold and pat down, gently place salad garnish on top.You can drizzle a little balsamic vinegar if you have any on hand and enjoy!

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