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"White Collar" Star Tim DeKay's Ratatouille

























Ingredients:

•  1 Eggplant, ½ inch dice
•  1 orange bell pepper, ½ inch dice
•  2 yellow crookneck squash, ½ inch dice
•  2 zucchini Squash, small dice
•  1 yellow onion, ½ inch dice
•  4 cloves garlic, minced
•  3 tomatoes on the vine, ¼ 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



Recipe:

  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.




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