EGGPLANT RATATOUILLE

Posted by Carole-Anne on September 2, 2007

Although eggplants do not provide a great deal of nutrition, they are low in calories and very versatile in manner and very popular ethnic dishes – such as Indian Curries, Greek Moussaka,  and French Ratatouille.

Eggplants are members of the nightshade family, which also includes, potatoes, tomatoes, and peppers, and are spongy in nature. Eggplants have a rather mellow taste, but it is what you put with it (herbs & spices) that bring out the special taste.

Eggplants can be stuffed, baked, broiled or stewed. Remember to use the dark outer-skin to get red and green pepper, and cook until tender. the nutrients.

So let’s show off with a very simple recipe!

INGREDIENTS:

8 oz chopped eggplant

4 tbsp olive oil

8 oz thickly sliced zucchini

2 Spanish onions (small)

1 red pepper cubed

1 green pepper cubed

2 cloves elephant garlic crushed

1 lb. ripe tomatoes

NOW TO DO:

First, sprinkle eggplant with salt and let sit for about 20 minutes. Rinse and pat dry (this removes any bitterness from the eggplant).

In a large skillet (heavy) heat 3 tbsp olive oil.

Lightly brown the eggplant and zucchini separately and drain well. Set aside.

Add remaining olive oil to the skillet and add onion, cooking over a medium heat until transparent. Add Add the the garlic and tomato and continue cooking, stirring constantly for 5 minutes.

Stir in eggplant and zucchini, simmering for about 15 to 20 minutes – reduce heat and thicken the sauce.

Season to taste! Ratatouille supreme!

Serves 4- as a side dish in a medium serving dish.