Chicken Ratatouille

Ratatouille is a traditional French Provencal stewed vegetable dish. Ratatouille is usually served as a side dish. The key ingredient in Ratatlouille is tomatoes accompanying by garlic, onions, zucchini, eggplant, bell peppers, carrot and a mix of green herbs like herbes de Provence which is typically a combination of savory, fennel, basil, and thyme.


Jorge served this Chicken Ratatouille with Jalapeno Chili Corn Bread which I will blog next.


  • 2 onions, quartered
  • 2 zucchini, cut into cubes
  • 1 eggplant, cut into cubes
  • 2 red or yellow bell peppers, halved, seeded, and thickly sliced
  • 3 tomatoes, peeled, quartered and seeded
  • 12 chicken drumsticks or thighs
  • 4 garlic cloves
  • 1/2 cup butter, divided
  • 10 tablespoons olive oil
  • salt and pepper to taste


Source: Jorge Viduenez

Prep time: 30 minutes;  Cook time: 1 hour and 10 minutes;  Serves 12


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Stuffed Eggplants

Jorge selected a theme of French cuisine for the South Arm Cooking Club for Seniors. Jorge landed in Quebec and stayed there for 3 years where he got his French influence. The recipes he selected for this kitchen were largely influenced by the region of Provence of France. The region of Provence has abundance of fresh vegetables, herbs and seafood due to it’s Mediterranean climate and location next to the Mediterranean Sea.


The first dish is Stuffed Eggplants. I find that eggplant is a vegetable that I seldom used because it’s like an oil sponge. It soaks up oil like a sponge. I’m glad to learn a new recipe with eggplant.


  • 3 eggplants (large plumb variety)
  • 5 tablespoons olive oil, plus extra for brushing
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 3 red or green bell peppers, halved, seeded and chopped
  • 4 ripe tomatoes, diced
  • 3 eggs, lightly beaten
  • 4 tablespoons Parmesan cheese (optional)
  • salt and pepper to taste


Source: Jorge Videunez

Prep time: 30 minutes;  Cook time: 1 hour;  Serve 12


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