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Cajun Ratatouille

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“From Rick Rodgers Celebrations 101. This vegetable stew goes cajun with some bayou-style seasoning.”
1hr 45mins

Ingredients Nutrition


  1. Toss the eggplant and salt in a colander; let drain in a sink for 30-60 minutes; rinse well with cold water; pat the eggplant dry with paper towels.
  2. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat.
  3. Add in the onion, celery, scallions, bell pepper, and garlic; cover.
  4. Cook, stirring occasionally, until the vegetables are tender (about 12 minutes).
  5. Sprinkle with the cajun seasoning and stir well; stir in the tomatoes with their juices and bring to a boil.
  6. Decrease the heat to low; simmer, uncovered, stirring often, until the sauce has reduced slightly (about 25 minutes); keep the sauce warm.
  7. Position racks in the center and top third of the oven; preheat to 425°; lightly oil 2 baking sheets.
  8. Toss the eggplant with 2 tablespoons oil on one oiled baking sheet and spread in a single layer.
  9. Toss the zucchini with 2 tablespoons oil on the other baking sheet and spread in a single layer.
  10. Bake the eggplant and zucchini, stirring occasionally, for 45 minutes, until lightly browned and tender.
  11. Add to the tomato sauce and bring to a simmer; cook 5 minutes.
  12. Season with salt to taste; transfer to a serving dish and serve hot.

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