The Beautiful and Tasty Aubergine
This lens grew out of wanting to have a handy reference of eggplant recipes without having to weed through all the recipe sites out there every time. Although it doesn't have much taste by itself it soaks up the flavors you put with it very well. It especially acts as a sponge for any oils you use (so use the best!). I hope you enjoy the fruits of my labor.
My basic ratatouille recipe comes from a huge cookbook I had when I was a girl that was full of photos and recipes from around the world. I don't measure ingredients any more so it goes something like this. I also don't really have a clear idea of how many people it feeds and how long it takes to make, so I guesstimated.
- Prep time: 20 min
- Cook time: 25 min
- Ready in: 45 min
- Yields: 4
- One or two onions
- peeled and coarsely chopped
- One or two cloves of garlic
- peeled and mashed
- 1 -2 green peppers
- cleaned and cut into strips
- 2 sweet red and/or orange peppers
- cleaned and cut into strips
- 2 -3 small zucchini
- 1 eggplant
- peeled and cut into small cubes
- 2 or 3 fresh tomatoes
- peeled and chopped or one can of diced tomatoes
- Olive oil
- 1 tablespoon dried basil
- The original recipe called for the eggplant to be soaked in cold salt water for 15 minutes to take some of the bitterness out. I always did that until recently when I discovered that modern eggplants don't have that much bitterness to begin with.
- Heat 2 or 3 tablespoons of olive oil in the bottom of a heavy bottom saucepan or enameled iron french oven such as LeCreuset makes. (I use my Le Creuset Round French Oven and it makes all the difference.) Add onion and garlic, cover, and let cook 5 minutes. Add peppers, stir, cover, and cook 5 minutes. Add zucchini, stir, cover and cook 5 minutes. Add eggplant, stir, cover and cook 5 minutes. Add tomatoes, salt, pepper, and optional basil and cook 10 minutes or longer, depending on how soft you want the vegetables and how juicy you want the ratatuoille.
More Ratatouille Recipes
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Exotic in taste and texture, the succulent eggplant can add intrigue to almost any dish. Unlock the eggplant’s uncanny powers with these 75-plus recipes embracing every facet of the meal—from salad (Eggplant with Silan Sauce) to soup (Eggplant Gazpacho) to main course (Eggplant Bolognaise Lasagna). Amid old favorites such as Stuffed Eggplant and Traditional Greek Moussaka, you’ll find such ingenious concoctions as Eggplant-Stuffed Calamari, Roast Goose Legs in Eggplant with Caramel Sauce—even Balsamic and Ginger Eggplant Jam. There’s an also introductory guide to selecting and preparing these extraordinary fruits (yes, they are fruits!)
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The title says it all.
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