Ratatouille

Ratatouille is a dish created in the Provence region of France and is primarily an eggplant stew simmered in a rich thick vegetable-based tomato sauce.

The main ingredients in ratatouille have an assortment of roasted eggplant, tomatoes, peppers, zucchini, garlic, and fresh herbs, and then simmered in a delectable fresh-style marinara-style sauce.

During the summer season when fresh vegetables are plentiful, we love making this lighter stew and it's so versatile with our serving suggestions and additions you can add to this recipe.

This recipe can be adapted with more or less of what you really prefer, and although it has no meat in it, you can even add cooked meats to this stew for a heartier meal.

The stew is traditionally served over hard-crusted French bread served plain in a bowl,  or with cooked rice, some cooked pasta, and then garnished with a drizzle of olive oil.

Through the years I have made different versions of this recipe using leftover cooked meat and added IE: boneless chicken, boneless beef, or pork (which is not authentic) but adds a bit more flavor to the sauce.

Our family also loves a little spice added to the sauce so we always have some red pepper flakes and grated cheese available on the table for garnishing.

During those hot summer days, this light lunch is perfectly served with a few pieces of toasted garlic baguette bread.

Just scroll to the bottom of the page to print off the directions for this super easy-to-make Ratatouille recipe.

Chicken Eggplant Sorrento

Chicken Eggplant Sorrento is a stacked gourmet chicken breast with eggplant and Italian sauce with cheeses.

We just love eggplant and this is pretty much all cooked and can be even done the day before and heated up when needed for a great family dinner.

Working long hours in retail, this is a win-win recipe for me to just pop in the oven during the holiday season or when we have unexpected guests, this meal freezes perfectly.

I love making this ahead of time because all the flavors are enhanced the next day.

This creative Italian dish was one grandma would throw together with leftover eggplant parmesan and Sunday Tomato Meat Sauce and I adapted it easily.

Mom back then in the 1960s worked in a supermarket so we were lucky to get all the ingredients we needed.

That is how I learned to make this meal easier by setting up a breading and coating station, cooking them on a cookie sheet then doing a quick assembly.

This chicken is then sliced in half, topped with eggplant, sauce, ricotta, and other cheeses, and voila the perfect all-in-one pan meal.

This sauce is so fresh tasting and the little bit of wine in it accents the chicken and eggplant while baking.

Scroll down to the bottom of this page for my printable easy recipe.

Eggplant Parmesan Pizza

Eggplant Parmesan Pizza is a great idea to satisfy eggplant parmesan and pizza lovers at the same time.

This pizza is very much like an open-faced sandwich of that favorite Italian vegetable casserole dish.

You may have had Eggplant rollatini, Eggplant Parmesan Casserole or even tried the famous Eggplant Sinatra Florentine recipes which are all fabulous by the way, so do try them if you love eggplant!

When mom would make fried eggplant, I always hoped there were leftovers for another meal and this would be my favorite, topping pizza with it.

Anyone that's ever ordered a hot baked submarine sandwich slathered with melted mozzarella cheese will appreciate this style of pizza!

Scroll down to the recipe card and print off the quick recipe for this homemade delicious gourmet-style pizza!

Eggplant Parmesan with Penne Pasta

Calling all eggplant and pasta lovers, this is the best of both worlds with eggplant parmesan and penne pasta.


This is total comfort food and anyone that adores eggplant meals like I do will love this tasty delicious dish.


It is full of freshly grated cheese, tender eggplant, and homemade tomato sauce.


The flavors are perfect together!