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.

Pork Chops Ratatouille

6 bone-in pork chops, 3/4-inch thick
1 small eggplant, 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 minced fresh basil
2 cloves garlic, crushed
2 teaspoons salt
1/2 teaspoons coarsely ground black pepper

1. Heat oven to 350°F (175°C)
2. In 5-quart casserole toss together all ingredients except pork chops. Bake, covered, for 40 minutes, stirring occasionally.
3. Brush chops lightly with a little olive oil. Brown on both sides in a large nonstick skillet over high heat.
4. Remove casserole from oven; arrange chops on top of vegetable mixture; bake uncovered for 20 to 25 minutes until chops are just done. Serve chops with vegetable ratatouille.

Serves 6.

Recipe provided courtesy of Pork, Be Inspired®.