Today Fenn and I took a trip to the Urban Harvest Farmers Market downtown. Fenn picked out eggplant, squash, zucchini, and okra.  We also snagged some amazing donuts (a maple bacon and a fried chicken), a goat milk popsicle, and the most delicious Indian food! Needless to say we were little piggies (but hey, we planned to eat our veggies for dinner).

Fenn was so excited about his veggies, I just knew he was going to love dinner…

I decided to make ratatouille for dinner! It would be a great way to incorporate the eggplant, squash, and zucchini we purchased, along with the tomatoes and bell peppers we already had.  It turned out delicious!

There was only one problem, Fenner doesn’t eat rat!

His excitement for his new veggies quickly disappeared the second he heard we were having “rat”atouille… A meltdown of epic proportions soon followed. He kept asking where his zucchini went, and he would not believe me when I showed it to him.  After about 20 minutes of Brad and I holding strong, Fenn finally took one itty bitty bite (of nothing but tomato) and promptly spit it out shouting yucky!

Well, you win some, you lose some.  Fenn ended up having nothing but a giant bowl of frozen broccoli for dinner, while Brad and I enjoyed the delicious “rat”atouille (I’m pretty sure Phoebe was just sitting on the sidelines, drooling the whole time, wishing she could have some too).


Ratatouille with Polenta


1c chopped of each of the following: eggplant, zucchini, squash, bell pepper

1/2 c chopped onion

2 c cherry tomatoes halved

1 tbsp tomato paste

1 garlic clove smashed

olive oil

tsp fresh rosemary

1/2 tsp ground thyme

salt and pepper

4 cups chicken stock

1 cup cornmeal

3 tbsp butter

1 c grated Parmesan cheese


Chop and gather all ingredients.

Sprinkle eggplant with a generous amount of salt and let it sit in a mesh sieve over a bowl to drain out excess water and bitterness (if you don’t have a sieve just place salted eggplant in a bowl and drain the water when you are ready to use it).

Heat about a tbsp of olive oil in a large skillet over medium high heat.  Sauté the onions and garlic for a couple of minutes (until slightly translucent).

Add rosemary, thyme, tomato paste, and tomatoes, cook until the tomatoes are very soft (10-15 minutes)

Add bell pepper and cook another 10 minutes, or until bell pepper is soft.

Add squash, zucchini, and a splash of water. Turn the heat down to about medium and cover with a lid.  Let it cook until squash is tender.

Last add the eggplant and cook about 5 more minutes.

Sprinkle with salt and pepper to taste, and serve with polenta.

For the polenta:

Bring the 4 cups of chicken stock to a boil

Whisk in the cup of cornmeal and continue to stir until it begins to thicken (2-3 minutes).

Cover the pot with a lid. Turn the heat down to low, and set a timer for 15 minutes.

Once the timer goes off add butter, Parmesan, salt and pepper, and stir.

Serve immediately with the ratatouille!



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