Scrolling Headlines:

UMass tuition set to rise 3-4 percent for 2017-2018 school year -

July 18, 2017

PVTA potential cuts affect UMass and five college students -

July 10, 2017

New director of student broadcast media at UMass this fall -

July 10, 2017

Whose American Dream? -

June 24, 2017

Man who threatened to bomb Coolidge Hall taken into ICE custody -

June 24, 2017

Cale Makar drafted by Colorado Avalanche in first round of 2017 NHL Entry Draft -

June 24, 2017

Conservatives: The Trump experiment is over -

June 17, 2017

UMass basketball lands transfer Kieran Hayward from LSU -

May 18, 2017

UMass basketball’s Donte Clark transferring to Coastal Carolina -

May 17, 2017

Report: Keon Clergeot transfers to UMass basketball program -

May 15, 2017

Despite title-game loss, Meg Colleran’s brilliance in circle was an incredible feat -

May 14, 2017

UMass softball loses in heartbreaker in A-10 title game -

May 14, 2017

Navy sinks UMass women’s lacrosse 23-11 in NCAA tournament second round, ending Minutewomen’s season -

May 14, 2017

UMass softball advances to A-10 Championship game -

May 13, 2017

UMass basketball adds Rutgers transfer Jonathan Laurent -

May 13, 2017

UMass women’s lacrosse gets revenge on Colorado, beat Buffs 13-7 in NCAA Tournament First Round -

May 13, 2017

Meg Colleran dominates as UMass softball tops Saint Joseph’s, advances in A-10 tournament -

May 12, 2017

Rain keeps UMass softball from opening tournament play; Minutewomen earn A-10 honors -

May 11, 2017

Former UMass football wide receiver Tajae Sharpe accused of assault in lawsuit -

May 10, 2017

Justice Gorsuch can save the UMass GEO -

May 10, 2017

Ratatouille not just a movie

Courtesy Biskuit/

Ratatouille – you know you’ve heard this word before. Maybe you know that this is a French word. Maybe it brings to mind the image of a Pixar rat. These are correct assumptions, but you may not know that it is also an absolutely delicious vegetarian dish. With such a fancy-sounding name, I originally assumed that it would be equally complicated to make, but it is actually quite easy.

Anyone who knows how to sauté can make this dish. Even if you just learned how to boil water, this won’t be a struggle. The best time of the year to make ratatouille is right about now, when farmers or your mom have an overabundance of veggies on their hands. Locally grown produce is available at Stop and Shop, and the more a crop is produced, the cheaper it will be.

You also do not have to use the exact ingredients listed below. This particular version was made without eggplant. Maybe you have everything in your fridge except for zucchini. No worries. This dish is super versatile. Something similar to ratatouille is served in the dining commons, made from only onions, tomatoes and squash. The one necessity is the tomatoes – they give the meal most of its juiciness, and it ties all of the flavors of the other veggies together.

Now, if you have taken a look at the recipe, you may have noticed that it says to sauté for an hour. Yes, this sounds ridiculous. However, you do not really need to cook it for that long. This dish can be made in about 30 minutes and it still be quite tasty, but the longer you cook it, the softer your veggies become and the more time the flavor has to fuse and seep into the food. If you have some time on your hands, use the full hour to cook this scrumptious recipe.


1 medium eggplant, cubed
1 medium zucchini, cubed
1 medium summer squash, cubed
1 onion, sliced
1 bell pepper, chopped
2 tsp of minced garlic
1 tomato, chopped
1 tsp oregano
1 tsp basil
2 tbsp oil
Salt and pepper to taste
Parmesan cheese

Heat olive oil in a skillet over medium heat and sauté the zucchini and squash for 5 minutes. Then add the onion, pepper, and garlic and cook for a few minutes, adding more oil if needed. Stir in tomatoes, oregano, basil, salt and pepper and reduce the heat to low. Cook on low for about 50-60 minutes. Top with Parmesan cheese before serving.

Acacia DiCiaccio can be reached at

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