“Not Ratatouille, rat-tat-taily!”

Just kidding. It’s Ratatouille, lightning-quick and even eaten by a toddler!


1 medium eggplant, cubed
Purging salt (see instructions)
2 plum tomatoes
1 small zucchini
1 small onion
1/4 c vegetable broth
1/4 c tomato juice
2 T lemon juice
1 T minced garlic
1 t each of parsley, oregano, basil and thyme
1/2 t salt
1/4 t black pepper

Generously sprinkle eggplant cubes with salt and place in a colander over a bowl and let sit for… well, after the Eggplant Parmesan Debacle, I let ours sit for about two hours. Use your judgment. In the meantime, dice tomatoes, zucchini, and onion and place in a 2-3 qt microwaveable casserole. After eggplant has purged, rinse well and squeeze out excess moisture before adding to the casserole. Stir in remaining ingredients and microwave covered on high for 4-7 minutes, stirring about four minutes in and checking that the eggplant is tender. Serve with your favorite grain (we used brown rice tonight).



About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to CatholicMom.com and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at erinmccolecupp.com .

One Response to “Not Ratatouille, rat-tat-taily!”

  1. Pingback: Ratatoullie rat | Fliprenovation

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