Ratatouille is a popular vegetable stew from French Provence featuring zucchini, eggplant, onion, pepper, tomatoes, herbs and garlic. It is usually served at room temperature as an appetizer. Complete this meal with rigatoni tossed with Parmesan cheese and hot French bread.
- 6 bone-in pork chops (3/4-inch thick)
- 1 eggplant (small, about 1 pound, peeled and cubed)
- 8 roma tomatoes (chopped)
- 1 onion (chopped)
- 2 bell peppers (cut into 1-inch pieces)
- 2 summer squash (quartered lengthwise and cut into 1/2-inch pieces)
- 1/3 cup dry white wine
- 2 tablespoons olive oil
- 1/4 cup fresh basil (minced)
- 2 cloves garlic (crushed)
- 2 teaspoons salt
- 1/2 teaspoon black pepper (coarsely ground)
- Heat oven to 350 degrees F. In 5-quart casserole toss together all ingredients except pork chops. Bake, covered, for 40 minutes, stirring occasionally. Brush chops lightly with a little olive oil. Brown on both sides in a large nonstick skillet over high heat. Remove casserole from oven; arrange chops on top of vegetable mixture; bake uncovered for 20-25 minutes until internal temperature on a thermometer reads 160 degrees F. Serve chops with vegetable ratatouille.