My experiment with Vegetarian cooking has been so much fun, and resulted in numerous YUMMY meals. One of my favorites was Ratatouille! I found a recipe in Oprah Magazine and had all of the ingredients on hand except the eggplant. It was more an issue of practicality to use up ingredients. .but the result was divine!!
4 Tbsp. olive oil
4 cloves garlic (I use smashed garlic in a jar)
1 small eggplant cut into 1 inch cubes
2 small onions-cut into 1/2 inch slices
2 small zucchini sliced 1/2 inch thick
1 scant pint of sweet cherry tomatoes
salt & pepper
a few fresh basil leaves-torn
Cook each veggie separately over medium heat, using 1 Tb of the olive oil and 1 clove of garlic.
-Eggplant- Cook about 18 minutes, until soft
-zucchini-Cook until tender, about 12-14 minutes
-onion-Cook until soft and slightly caramelized -about 18 minutes
-Tomatoes-Cook about 9 minutes, until wrinkled and barely holding their shape.
* Season each veggie right before you are done cooking it.
* You can put the veggies together in a bowl when you are done cooking them
When all the veggies are cooked, put them all together in a large saute pan, cook until heated all the way through, add torn basil and season to taste.
The recipe said to serve with a crusty bread. Both Todd and I thought it would have been good over couscous or pasta.
SO YUMMY! I learned to enjoy eggplant while living in China. . I’d never been sure how to cook it. . but now that I figured that out. . . eggplant here I come! 🙂
ONE NOTE: Dear, Sweet Todd was so excited when I said I was making Ratatouille. (we loved the movie) and when he walked in the door from work. . he thought it smelled “Amazing”. . he liked the taste. . but told me later in his mind Ratatouille was an amazing cheesy, pasta. . so a plate of veggies, perfectly seasoned, while good. . was a bit of a disappointment on a few levels! 🙂 (But still good!)
Happy Veggie eating!