This past weekend we had some close friends over for BBQ and Wii bowling. We had planned on grilling some sausages and hot dogs – keeping it fairly simple. However, (SG please accept my utmost apology), I forgot one of our lovely guests was a vegetarian. Sitting at my desk at work I instantly purveyed the contents of my kitchen in my head: no veggie burgers, seafood, tofu, etc… Eggplant – Yes! I had some eggplant, onions, garlic, a green pepper, an orange pepper, fresh parsley, and some tomatoes – all the fixings of a pseudo-ratatouille, minus the zucchini. This dish was simple to make, and it made a lot. I had leftovers for lunch the next day even after 4 people ate it – 3 as a side dish and 1 as a main course. Ratatouille is such a big name for such a simple dish, but it’s really just a French dish from Provence that has all the above ingredients listed plus zucchini. There’s multiple ways to cook it: sauteed in olive oil on low heat, baked in the oven with cheese on top, etc… It can also be eaten hot or cold as a main course or a side dish. I sauteed mine in olive oil over low heat and served it hot. I also added a jalapeno for some extra kick. Hope you guys enjoy this one!
- olive oil
- 1 15 oz. can diced tomatoes
- 1 15 oz. can crushed tomatoes
- 1 garlic clove minced
- 1 onion diced
- 1 jalapeno minced
- 2 lb. medium-sized eggplants cubed
- 1 green pepper, diced
- 1 orange pepper, diced
- 1 c chopped fresh basil
- 1 c chopped fresh parsley
- black ground pepper for seasoning
- salt for seasoning
- In a large stock pot, combine 2 tbsp olive oil, garlic, parsley, basil, and tomatoes. Simmer partially covered for about 30 minutes.
- Meanwhile, toss the eggplant with 1/2 tsp salt in a large colander and let stand for 30 minutes.
- Meanwhile, in a skillet, cook the onions with 2 tbsp olive oil over medium heat for about 8-10 minutes or until soft.
- Transfer the onions to a large bowl, add 2 more tbsp olive oil to skillet, and cook the peppers and jalapeno until soft about 10 minutes.
- Transfer peppers to the onion bowl and pat the eggplant dry.
- Add another 2 tbsp olive oil to the skillet and cook the eggplant over medium heat until soft about 10 minutes.
- Add the vegetables to the tomato sauce and simmer covered another 30 minutes.