Next Monday, November 22, the Chefs' Table Society of BC and the Vancouver International Film Centre will present another Cinema to Savour event.

This family friendly event features the classic animated film, Ratatouille and delicious French food prepared by Chef Scott Jaeger of the Pear Tree Restaurant.

The food reception will begin at 6 p.m. with the film screening at 7 p.m. Over a dozen of Vancouver's most celebrated chefs and food personalities will be on hand to sign copies of Vancouver Cooks 2, which will be available for purchase at the event. The books make an excellent Christmas gift, especially for those on your list who love Vancouver.

Tickets for Cinema to Savour are $55 for adults, $15 for kids and may be purchased at http://www.viff.org/. For more information, call 604-683-FILM (3456).

We thought we would whet your appetite for the film with a recipe from the chefs of Provence Mediterranean Grill and Provence Marinaside, members of the Chefs' Table Society. The recipe comes from their book, New World Provence: Modern French Cooking for Friends and Family. Naturally, the book may be found at Barbara-jo's Books to Cooks.

Ratatouille

1 cup olive oil
4 small-medium onions, chopped
4-5 large cloves of garlic, chopped
4 red bell peppers, seeded and cubed
2 lb (1 kg) fresh ripe tomatoes, seeded and cubed
1 bay leaf
1 pinch sugar
6 small zucchini, sliced in quarters lengthwise and cubed
Salt to taste
Freshly ground black pepper to taste
3 small eggplants, sliced in quarters lengthwise and cubed
Fresh parsley or basil, chopped (for garnish)

In a large sauteuse (or pot) on medium, heat 1/4 cup oil. Add onions and sauté, allowing them to sweat for about 3 minutes, until almost translucent. Add garlic and peppers and sauté for 3-4 minutes, until they begin to brown. Add tomatoes, bay leaf, and sugar. Stir mixture and simmer on medium heat until most of the liquid evaporates.

Meanwhile, in a frying pan on medium, heat anouther 1/4 cup oil. Add zucchini, season with salt and pepper, and sauté for 3-4 minutes, until they begin to brown. Add zucchini to other ingredients in sauteuse. Place the same pan used for zucchini on medium-high to heat an additional 1/4 cup oil. Add eggplant (it may absorb oil quickly so you may need to add more oil). Season with salt and pepper and sauté until eggplant is soft. Add eggplant to other ingredients in sauteuse and simmer on medium heat for about 20 minutes. Check for seasoning before serving. Serve in a large bowl or platter, or even better, straight from the pan onto plates. Garnish with parsley or basil.

Makes 8 servings.