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"White Collar" Star Tim DeKay's Ratatouille

"White Collar" Star Tim DeKay's Ratatouille
  • 1 Eggplant, ½ inch dice
  • 1 orange bell pepper, ½ inch dice
  • 2 yellow crookneck squash, 1/2 inch dice
  • 2 zucchini Squash, small dice
  • 1 yellow onion, 1/2 inch dice
  • 4 cloves garlic, minced
  • 3 tomatoes on the vine, 1/4 inch dice
  • salt and pepper to taste
  • Crushed Red Pepper Flakes to taste
  • 2 Tablespoons Fresh Thyme
  • 1 Bunch of Basil, leaves picked
  • 1 6oz piece of goat cheese
  • 12 crepes
  • 1 cup of tomato sauce, optional


  1. Preheat oven to 375 degrees.
  2. Toss the eggplant in a colander over a bowl and season liberally with salt, allow to drain for 30 minutes.
  3. Heat 2 tbsp. Olive oil in a pan.
  4. Gently pat eggplant with paper towels and sauté eggplant until golden brown.
  5. Add squash to pan and cook for 2 minutes.
  6. Add in bell peppers, sautéing for a minute longer.
  7. Add in onion, garlic, and thyme and let mixture cook for a few minutes until vegetables are tender.
  8. Add in tomatoes and cook until texture is jammy and thickens…about 10-15 minutes.
  9. Separate the basil leaves, leaving the smaller ones whole and slice the larger ones thinly.

Filling the Crepes:

  1. Place a crepe on a flat surface and fill one side with a spoonful of ratatouille.
  2. Sprinkle with goat cheese and basil and fold into quarters.
  3. Place in a greased baking dish, overlapping some of them as you go.
  4. Ladle a bit of plain tomato sauce on the top.
  5. Bake for about 15-20 minutes until golden and warmed through.
  6. Serve hot with fresh basil over the top.

Tim DeKay Cooks Ratatouille

Cristina teaches "White Collar" actor Tim DeKay to cook ratatouille for an upcoming role.