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Ratatouille-Rustic French Vegetable Ragu Recipe


Ratatouille-Rustic French Vegetable Ragu


  • 1 yellow onion thinly sliced
  • 1 Tbsp minced garlic
  • 5 Tbsp extra virgin olive oil
  • 3/4 lbs eggplant peeled and cut into 1-inch cubes about 3 cups
  • 1 small squash rinsed quartered and cut into thin slices 1⁄4 inch thick
  • 1 red bell pepper medium diced
  • 3/4 lbs ripe tomatoes medium diced about 1 1⁄2 cups
  • 1/2 cup Messina Hof Sagrantino wine
  • 1 Tbsp fresh oregano course chop
  • 1 Tsp fresh thyme picked off stem
  • 1/2 Tsp dry coriander
  • Salt and pepper to taste
  • 1/2 cup chiffonade fresh basil


  1. Heat half the oil in a heavy bottom skillet

  2. Add the onions and garlic and sweat over medium flame for 3-4 minutes, stirring constantly

  3. Add the eggplant and cook for 5-6 minutes
  4. Next add the squash and bell pepper cook another 4-5 minutes
  5. Add the tomatoes, wine, oregano, thyme and coriander
  6. Simmer another 5 minutes
  7. Finally finish with salt & pepper and fresh basil

Recipe Notes

Serve as a side or with steamed brown rice and a crusty loaf of bread as a meal.

The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce. Cooking Parties with the Chef are conducted on the third Sunday of each month at Messina Hof.

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