Make Ahead

Quick Stove Top Ratatouille with Feta

July 14, 2012
2 Ratings
  • Serves 2
Author Notes

Spending a few days at a beach town by myself, cooking for one, has been liberating. I walk to the fresh produce stand, pick a few veggies grown locally, and go back to create stove top meals, since the oven does not work. Yesterday I made a delicious fish stew that was ready in 15 minutes. Today I made this dish - a concoction of traditional ratatouille vegetables with a surprise of fresh corn and minimal seasonings. And I have leftovers for a great egg scramble breakfast or lunch tomorrow. Yay!
NB: The use and preparation of the red bell pepper is optional. If you don't feel like using it in your ingredient list, the dish is still very good. —Bevi

What You'll Need
  • 1 red bell pepper (optional)
  • 3 tablespoons olive oil
  • 1/2 onion, roughly chopped
  • 1 large clove garlic, chopped
  • 1/2 teaspoon crushed red pepper
  • 1 small eggplant, skin on, diced
  • 1 small yellow squash or zucchini, quartered lengthwise and then roughly chopped
  • 1 teaspoon lemon thyme
  • 1 ear sweet corn, cut off the cob
  • juice of one half lemon
  • 3 ounces feta cheese, crumbled roughly
  • salt and pepper to taste
  1. Using tongs, char the red pepper directly over the stove top flame. I set my pepper right on the burner; and turned as the pepper nicely charred. Remove from the stove top flame and place in a paper bag to cool while you prepare the vegetables.
  2. Heat the olive oil in a Dutch oven over medium high heat. Add the onions and garlic and saute until they start to sweat. Add the crushed red pepper and stir for 1 minute. Add the eggplant and continue to saute - you want all the vegetables to be lightly and beautifully browned. Then add the squash. Continue to brown, and then add the thyme. After a little more browning, add the salt and pepper to taste. (Remember that the feta will add more saltiness.)
  3. While the vegetables are sauteing, remove the charred skin from the red pepper, but allow a little of the char to remain on the pepper. Dice, and add to the vegetable mixture.
  4. Add the lemon juice. Stir everything together.
  5. Add the sweet corn, and immediately follow with the feta cheese. Stir the mixture very briefly to allow the cheese to melt slightly.
  6. Serve heated or at room temperature - it's nice both ways. Serve with a nice bread and glass of white wine. This is a very satisfying meal for one person, and delicious for two with another small side dish.

See what other Food52ers are saying.

  • bgavin
  • lapadia
  • Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

5 Reviews

bgavin September 9, 2013
Just what I went searching for. Small batch ratatouille. With the added bonus of having feta in the fridge. Yay, yourself.
Bevi September 9, 2013
Yay that you can enjoy it! It is a real speed scratch dish.
lapadia July 16, 2012
Hey Bevi, Nice! I must say then, that what you describe does sound relaxing!
lapadia July 15, 2012
Cooking for one's self while away from home, I can't say I would do that, but as long as you had fun my hat's off to you! Nice use of the vegetables you picked up...
Bevi July 16, 2012
I have to say that I am really enjoying the feeling of eating when I want to, picking what looks good at the farm stand, and going next door to the fish store for whatever is freshest. I also get to eat lots of really fresh seafood - something that is rare for me in VT. Plus only having a stove top is actually kind of nice. Who needs the heat of an oven in this weather?