"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