Ratatouille
This was the first year that we grew eggplant, as I've mentioned. Since we also grow tomatoes and peppers it was only natural that it is also the first year we'd make Ratatouille. Actually other than a cute full-length cartoon I'd never really heard of it before this year and certainly didn't know what it was comprised of. One of my Bunco group made the suggestion when I mentioned growing eggplants. The following recipe is our modification of a recipe from one of the Moosewood cookbooks.
We ate it as a soup, as a pasta sauce, as a pizza sauce, and as a dipping sauce for cheesy potato boats after we made gnocchi. The last was, apparently, the only one I took a photo of....for some reason. It was really darn tasty and filling in all capacities. The eggplant gives it such a unique texture and flavor. Eggplant is so awesome!
Ratatouille
3 T olive oil
4 cloves garlic, minced
1-2 onions, chopped
1 bay leaf
2 medium eggplant, peeled and cubed
1 1/2 t salt
1 1/2 t basil
1 t oregano
1/2 t rosemary
1/2 t thyme
2 red bell peppers seeded and cut into 1-inch chunks
1 C tomato sauce (or more to your liking)
black pepper
fresh minced parsley (optional)
Heat olive oil in a deep pan. Add garlic, onion and bay leaf and sauté over medium heat for about 5 minutes.
Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
Add peppers, black pepper, and tomato sauce. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
Top with fresh parsley if desired.
We ate it as a soup, as a pasta sauce, as a pizza sauce, and as a dipping sauce for cheesy potato boats after we made gnocchi. The last was, apparently, the only one I took a photo of....for some reason. It was really darn tasty and filling in all capacities. The eggplant gives it such a unique texture and flavor. Eggplant is so awesome!
Ratatouille
3 T olive oil
4 cloves garlic, minced
1-2 onions, chopped
1 bay leaf
2 medium eggplant, peeled and cubed
1 1/2 t salt
1 1/2 t basil
1 t oregano
1/2 t rosemary
1/2 t thyme
2 red bell peppers seeded and cut into 1-inch chunks
1 C tomato sauce (or more to your liking)
black pepper
fresh minced parsley (optional)
Heat olive oil in a deep pan. Add garlic, onion and bay leaf and sauté over medium heat for about 5 minutes.
Add eggplant, salt and herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.
Add peppers, black pepper, and tomato sauce. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.
Top with fresh parsley if desired.
I keep trying to find some way that I can stand eggplant. This recipe looks good. I may give it to Charlie as he has eggplant often. Then, he can make it and I can taste it.
ReplyDeleteMaybe this will be the one! You'll have to let me know.
DeleteSometimes I've had to try numerous times before a taste clicks with me. Broccoli would be a good example. And hummus. But, now I love hummus and can eat broccoli, though I wouldn't say I love it yet. Roasted is about the only way I like it.
I love eggplant. I wish I could grow more. Maybe next year. I have so many recipes for eggplant. Maybe next year I can grow enough to get to taste each recipe at least once. (I have about 5 favorites out of about 40 recipes.)
ReplyDeleteI hope this first year is just the start of our eggplant growing success! You'll have to share some of your favorite recipes with me...though like you I probably don't need any more...but there are so many good ones!
DeleteEggplant grows WONDERFULLY for us and the only part I enjoy is the seeing the gorgeous blossoms. I just can't stand to eat it.
ReplyDeleteThat's funny! And here I think it is just SO good! : )
DeleteThe blossoms WERE beautiful though for sure!