Main Dish


Balletto Vineyards

5700 Occidental Road
Santa Rosa, CA 95401

A warm bowl of ratatouille on a crisp autumn day is not to be missed, especially when prepared by Chef Roger Praplan of La Gare Restaurant.

  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, crushed and minced
  • 2 green bell peppers, seeded and sliced
  • 1 large onion, quartered and thinly sliced
  • 4 small zucchini, cut into 1/4-inch slices
  • 4 large red tomatoes, sliced
  • 1 can (10 ounces) tomato sauce
  • 2 small eggplants, cut into 1/4-inch slices
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon herbes de Provence (optional)
  • 1 teaspoon minced fresh thyme
  • 10 fresh basil leaves, thinly sliced
  • Salt and freshly ground pepper, to taste
  • Pinch of sugar


In a 5-quart Dutch oven or saucepan over medium heat, warm the olive oil. Add the garlic, bell peppers and onion and cook, stirring often, until softened, 6 to 7 minutes. 

Add the zucchini, tomatoes, tomato sauce and eggplants and stir until coated with the oil and garlic. Add the vinegar and cook for 5 minutes. Add the parsley, oregano, herbes de Provence, thyme and basil. Season with salt and pepper, add the sugar and stir to combine.

Reduce the heat to medium-low and cook for 8 to 10 minutes. Remove from the heat and let stand for 10 minutes before serving to allow the flavors to meld.