ratatouilleThe South of France is calling at your door, the scent of lavender cooking in your kitchen and the sweet music is calling you for a little dance. This ratatouille will tantalize your taste buds into a different country whether you are vegan or just want to enjoy it as a topping.

Enjoy and Bon Appetit.

~Chef Philippe


• 2 each eggplants cut into 1″ thick slices
• 2 each zucchini sliced
• 2 each yellow squash sliced
• 8T EVOO Extra Virgin Olive Oil
• 1 each Spanish onion thinly sliced
• 3 each Garlic cloves crushed
• 2 each red pepper cleaned and thinly sliced
• 4 each tomato skinned seeded and chopped
• 2 each fresh thyme sprigs
• 2 each fresh marjoram sprigs
• 2 each fresh oregano sprigs
• ¼ teaspoon fresh lavender
• 2 T chopped parsley
• 1T torn Basil
• Sea salt and fresh ground pepper
Heat 2T of EVOO in a large sauté pan and add eggplant, sauté for 2 minutes. Add 1T EVOO with onion and garlic, sauté for 2minutes. Add red pepper and sauté for 1′. Add 3T EVOO and zucchini. Sauté while stirring for an additional 3′. Add tomatoes and herbs correct seasoning and cook covered for an additional 10 minutes