Improvised Eggplant & Veggies Ratatouille

This Jazz Cooking-style recipe is a culinary improvisation inspired by the limited and quite odd assortment of vegetables that were available on a recent August day during our latest visit to an organic farm we had favored for years for its prolific and highly versatile kinds of produce. Our creative spirits were quite excited by the challenge of pulling together more than just a palatable dish from the mismatched collection of ingredients.

Since culinary improvisation does not lend itself to prescribing precise quantities, ratios or other measurements, we will set you free, dear Jazz Cooking Home Chef to create your own combinations of the following list of ingredients—and to even add or substitute different ones as your own creative culinary impulse suggests.

Our only advice:

  • Use only organic ingredients.
  • Be brave and trust your intuition when deciding quantities as you combine the herbs and spices.
  • Taste the dish when almost ready—or ask someone with a discerning palate to taste your creation while waiting for the dish to be served.

Dina Eliash Robinson

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  • Young, medium-sized eggplants—cut into cubes
  • New potatoes—small to medium sizes—cut into cubes
  • Tomatoes—cut into cubes
  • Multi-color Heirloom carrots–sliced
  • Fresh red onions—minced
  • Fresh raw garlic cloves—minced
  • Vegetable broth
  • Extra virgin olive oil
  • Balsamic vinegar
  • Worcestershire Sauce
  • Herbs: Fresh or dry Basil; fresh or dry Parsley; powdered Coriander; dry Oregano
  • Spices: Powdered Turmeric; powdered Smoked Paprika; powdered Cayenne; powdered Ginger


  • • Cook for 10-15 minutes in pot on stovetop–then
  • • Spread olive oil in Pyrex baking dish & pour & spread above mix evenly in it

Optional:  Cover with either non-dairy (Daya) cheese or Goat Mozzarella cheese—either half-and-half or all over the mix—and

  • • Bake in the oven at 400 degrees until carrots, potatoes and eggplant are soft enough to eat.

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