Showing posts with label Eggplant. Show all posts
Showing posts with label Eggplant. Show all posts
Tuesday, June 07, 2016
Don't cha wanna Eggplant Parmigiana?
Thursday, June 27, 2013
Madly Truly Spinach
The spinach and cilantro in my garden are growing like mad so I'm madly looking for sympathetic recipes. Add to that my recent visit to Buffalo, NY, where I purchased a jar of Maharajah curry powder at the Penzeys store. Throw in an eggplant from the farmers' market and some Saskatchewan-grown chickpeas and this is what you get...
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Madly Truly Chickpea Spinach Curry
2 tbsp olive oil, plus more if needed
1 eggplant
1/2 red onion
3 cups cooked chickpeas
2-3 tsp curry powder
1 tsp salt
1/2 cup water
2 cups finely chopped spinach
1/4 cup finely chopped cilantro
Cut the eggplant into a small dice, roughly 1 cm square. Heat 2 tbsp olive oil on medium high in a big skillet. Cook the eggplant, turning frequently, until it's nicely brown on two sides. The eggplant may absorb the oil so add more as needed.
Cut the onion into thin wedges. Toss into the eggplant. Continue cooking and stirring occasionally until the eggplant is nicely browned and the onion is soft.
Add the chickpeas, curry powder, salt and water. Stir well. Mix in the spinach. Turn the heat down, cover and cook until the spinach is done. Check once or twice if it's sticking to the pan and add a bit more water if needed. Stir in the cilantro and serve.
The oil and eggplant create a creamy combination that takes this dish from supper to succulent!
Sources: spinach and cilantro from my garden; eggplant from the farmers' market; Penzeys curry powder; locally-grown chickpeas from Diefenbaker Seed Processors.
Madly Truly Chickpea Spinach Curry
2 tbsp olive oil, plus more if needed
1 eggplant
1/2 red onion
3 cups cooked chickpeas
2-3 tsp curry powder
1 tsp salt
1/2 cup water
2 cups finely chopped spinach
1/4 cup finely chopped cilantro
Cut the eggplant into a small dice, roughly 1 cm square. Heat 2 tbsp olive oil on medium high in a big skillet. Cook the eggplant, turning frequently, until it's nicely brown on two sides. The eggplant may absorb the oil so add more as needed.
Cut the onion into thin wedges. Toss into the eggplant. Continue cooking and stirring occasionally until the eggplant is nicely browned and the onion is soft.
Add the chickpeas, curry powder, salt and water. Stir well. Mix in the spinach. Turn the heat down, cover and cook until the spinach is done. Check once or twice if it's sticking to the pan and add a bit more water if needed. Stir in the cilantro and serve.
The oil and eggplant create a creamy combination that takes this dish from supper to succulent!
Sources: spinach and cilantro from my garden; eggplant from the farmers' market; Penzeys curry powder; locally-grown chickpeas from Diefenbaker Seed Processors.
Saturday, August 08, 2009
A summer favourite - PASTA NORMA
Rumor has it this Sicilian dish was named for Bellini's opera Norma, first performed in 1831, which tells the story of a tragic love affair between a Roman official and a Druid high priestess. It is to die for!I only make it when I find eggplant at the farmers' market, thanks to Diane and Rick at the Goodlife Greenhouse.
1-2 eggplants
olive oil2 cloves garlic
4-5 plum tomatoes
6 basil leaves, plus extra for garnish
salt and pepper
ricotta or parmesan cheese
pasta of your choice
Slice the eggplant in rounds. Coat each side with olive oil, place on a baking sheet, sprinkle with salt and broil on the second level of the oven until soft and brown, turning to cook both sides.
Sauté garlic in 2 tbsp olive oil. Stir in chopped tomatoes. Season with salt and pepper. Cook until tomatoes are softened, then stir in chopped basil. Simmer for 15 min. In the meantime, cook the pasta.
Cut each slice of eggplant into quareters. Add to the tomatoes. To serve, top a bowl of pasta with the tomato-eggplant mixture and sprinkle with cheese. Garnish with extra fresh basil, if you like.
Friday, August 31, 2007
CBC Calling - PASTA NORMA
PASTA NORMA
Rumor has it that this Sicilian dish was named for the opera Norma, first performed in 1831, which tells the story of a tragic love affair between a Roman official and a Druid high priestess.
canola or olive oil
3 small eggplants
2 cloves garlic
6-8 plum tomatoes
12 basil leaves, plus extra for garnish
salt and pepper
ricotta cheese (make your own - see the entry on 16 April 2005)
pasta (traditonally made with fettucini)
Slice the eggplant, sprinkle with salt and let sit for 30 minutes. Rinse and pat dry. This removes moisture so it won't spit so much in the hot oil. Meanwhile, sauté the garlic in 1/4 cup oil. Stir in chopped tomatoes, chopped basil, salt and pepper. Bring to a boil, lower heat and simmer 15 minutes.
Heat oil in skillet and brown the eggplant on both sides. Drain on paper towel. (Or, brush rounds with oil and broil both sides in oven.) If large, cut eggplant into bite-sized pieces. Cook the pasta. Toss the cooked pasta with the tomato sauce. To serve, put pasta on plate, top with fried eggplant and sprinkle with ricotta cheese.
Rumor has it that this Sicilian dish was named for the opera Norma, first performed in 1831, which tells the story of a tragic love affair between a Roman official and a Druid high priestess.
canola or olive oil
3 small eggplants
2 cloves garlic
6-8 plum tomatoes
12 basil leaves, plus extra for garnish
salt and pepper
ricotta cheese (make your own - see the entry on 16 April 2005)
pasta (traditonally made with fettucini)
Slice the eggplant, sprinkle with salt and let sit for 30 minutes. Rinse and pat dry. This removes moisture so it won't spit so much in the hot oil. Meanwhile, sauté the garlic in 1/4 cup oil. Stir in chopped tomatoes, chopped basil, salt and pepper. Bring to a boil, lower heat and simmer 15 minutes.
Heat oil in skillet and brown the eggplant on both sides. Drain on paper towel. (Or, brush rounds with oil and broil both sides in oven.) If large, cut eggplant into bite-sized pieces. Cook the pasta. Toss the cooked pasta with the tomato sauce. To serve, put pasta on plate, top with fried eggplant and sprinkle with ricotta cheese.
Monday, March 19, 2007
Young spring lamb - MOUSSAKA
We bought half a lamb from a local farmer, which I picked up yesterday, and made this moussaka for supper tonight. Moussaka is a Greek tradition and I imagine there are as many recipes as there are cooks. This recipe is adapted from the Foods of the World: Middle Eastern Cooking (published by Time Life in 1969).
3 medium-sized eggplants (about 3 pounds in total) peeled and cut into 1/2-inch slices. (If the eggplant is young and fresh, you don’t need to peel it.)
Salt
1 cup flour
1-2 cups olive oil
1 cup finely chopped onions
2 lb lean ground lamb
1 small can of tomatoes (or 1 cup fresh tomatoes, chopped)
1 small can tomato paste
1 clove garlic, finely chopped
1 tsp dried oregano
1/2 tsp cinnamon
1 tsp salt and some fresh pepper
6 tbsp Parmesan cheese
Besamel Sauce (see below)
Sprinkle the eggplant with salt and lay the slices side by side on paper towels. Weigh them down with a platter or casserole. After 20-30 minutes, wipe the moisture off the eggplant with a paper towel.
In a wide skillet, heat 1/2 cup of olive oil on fairly high heat until it shimmers. Dip the eggplant slices into the flour, shake off the excess and, a few slices at a time, cook in the hot oil, a minute or two on each side. Transfer to paper towels. Add more oil to the skillet as needed.
When the eggplant is cooked, add another 1/2 cup olive oil to the skillet and fry the onions until they are soft and coloured. Stir in the lamb, breaking it up with a wooden spoon, and cook until the meat is no longer pink. Add everything else except the cheese, cooking briskly until the moisture is gone and the mixture is thick. Taste it for seasoning and adjust to your taste.
Saltsa Besamel
2 cups milk
1 tbsp butter
3 eggs
1/4 cup flour
1/2 tsp salt
dash of nutmeg
In a saucepan, heat 1 1/2 cups milk with the butter until little bubbles form. Remove from heat. In another saucepan, beat the eggs with 1/2 cup milk, flour, salt and nutmeg until smooth. Place this saucepan over medium heat and, stirring constantly, slowly pour in the warm milk. Cook, stirring, until the sauce come to a boil and thickens. Remove from heat.
Set oven to 325F. In a broad casserole dish, layer half the eggplant. Sprinkle with 2 tbsp of cheese. Spoon in all the lamb. Arrange the rest of the eggplant on top. Sprinkle on 2 tbsp of cheese. Pour on the besamel, smooth the top and sprinkle with the remaining cheese.
Bake for 30 minutes. Raise the heat to 400 F and bake 15 minutes, until the besamel is toasty brown. Let the moussaka rest at room temperature for 10 minutes before serving it.
3 medium-sized eggplants (about 3 pounds in total) peeled and cut into 1/2-inch slices. (If the eggplant is young and fresh, you don’t need to peel it.)
Salt
1 cup flour
1-2 cups olive oil
1 cup finely chopped onions
2 lb lean ground lamb
1 small can of tomatoes (or 1 cup fresh tomatoes, chopped)
1 small can tomato paste
1 clove garlic, finely chopped
1 tsp dried oregano
1/2 tsp cinnamon
1 tsp salt and some fresh pepper
6 tbsp Parmesan cheese
Besamel Sauce (see below)
Sprinkle the eggplant with salt and lay the slices side by side on paper towels. Weigh them down with a platter or casserole. After 20-30 minutes, wipe the moisture off the eggplant with a paper towel.
In a wide skillet, heat 1/2 cup of olive oil on fairly high heat until it shimmers. Dip the eggplant slices into the flour, shake off the excess and, a few slices at a time, cook in the hot oil, a minute or two on each side. Transfer to paper towels. Add more oil to the skillet as needed.
When the eggplant is cooked, add another 1/2 cup olive oil to the skillet and fry the onions until they are soft and coloured. Stir in the lamb, breaking it up with a wooden spoon, and cook until the meat is no longer pink. Add everything else except the cheese, cooking briskly until the moisture is gone and the mixture is thick. Taste it for seasoning and adjust to your taste.
Saltsa Besamel
2 cups milk
1 tbsp butter
3 eggs
1/4 cup flour
1/2 tsp salt
dash of nutmeg
In a saucepan, heat 1 1/2 cups milk with the butter until little bubbles form. Remove from heat. In another saucepan, beat the eggs with 1/2 cup milk, flour, salt and nutmeg until smooth. Place this saucepan over medium heat and, stirring constantly, slowly pour in the warm milk. Cook, stirring, until the sauce come to a boil and thickens. Remove from heat.
Set oven to 325F. In a broad casserole dish, layer half the eggplant. Sprinkle with 2 tbsp of cheese. Spoon in all the lamb. Arrange the rest of the eggplant on top. Sprinkle on 2 tbsp of cheese. Pour on the besamel, smooth the top and sprinkle with the remaining cheese.
Bake for 30 minutes. Raise the heat to 400 F and bake 15 minutes, until the besamel is toasty brown. Let the moussaka rest at room temperature for 10 minutes before serving it.
Monday, September 18, 2006
Newsaper - PASTA NORMA
This article appeared in the Saskatoon Star-Phoenix on 18 Sept. 2006.
Summer’s bounty lingers in the luscious eggplant
The other night at dinner my husband put down his fork and declared the words every home cook would treasure: "This is as good as candy." And we weren’t even eating dessert! It was Pasta Norma, a dish from Sicily which (so the story goes) was named for the opera Norma when it debuted in 1831. The opera tells the story of a tragic love affair between a Roman official and a Druid high priestess. This does not seem to have any direct relation to the main ingredient in Pasta Norma – eggplant – except perhaps to say that it’s wickedly good.
Eggplant is not that common in Saskatchewan gardens, but it’s one of those exotic Mediterranean vegetables that will grow here with proper pampering. A couple of years ago, I found some eggplant seedlings in a local greenhouse and put them in my garden. I got lots of cute little purple eggplants, which spurred me to find new ways to cook them.
Fresh off that success, I planted some more seedlings last year but they didn’t do so well. I got just two eggplants which, if divided by the price of the seedlings, cost me $5 each. It is much less expensive and more reliable to buy them at the Saskatoon Farmers’ Market. Freshly picked eggplants are available there in late summer and early fall, making this the perfect time to try some classic eggplant recipes from around the world.
The dish that immediately comes mind is the French vegetable stew called ‘ratatouille’, a mix of eggplant, tomatoes, red peppers and fresh basil that’s easy to make and delicious either hot or cold. The next classic recipe I tried was Eggplant Parmigiana, an Italian dish of fried eggplant baked with a tomato-basil sauce and lots of Parmesan and mozzarella cheese. It is absolutely yummy. Middle Eastern cooks make a dip for flatbread and vegetables with eggplant and tahini called ‘baba ghanoush’ and it’s the main ingredient in the Greek baked dish ‘moussaka’.
Not only do I have eggplant in my kitchen, I also have it on my walls. One year for my birthday my husband gave me a still-life painting of an eggplant and a squash. Not long after, I invited my friend Tomasia for dinner. I suppose she hadn’t examined my walls until she was sitting at the table, when she looked up and demanded, "Why on earth do you have a picture of an eggplant on your wall?" In the 17th Century, still-life paintings of food were wildly popular in northern Europe, in part because they reminded people of their growing prosperity and the distances their ships would travel in search of exotic goods.
My eggplant painting reminds me of summer and my search for new and wonderful foods produced in Saskatchewan. I’m an enthusiastic supporter of local food, so it’s always exciting to discover a new gem to include in an all-Saskatchewan diet. Eggplant is often paired with tomatoes, as it is in Pasta Norma.
PASTA NORMA
olive oil
3 small eggplants
2 cloves garlic
8-10 plum tomatoes
a handful of fresh basil
salt and pepper
ricotta cheese
cooked pasta for four
Heat olive oil in a skillet until hot. Use enough oil to thickly coat the bottom of the pan. Slice the eggplant in rounds and then cut the rounds into quarters. Fry the eggplant in hot oil until soft and brown. It will soak up much of the oil so you may need to add more.
Meanwhile, sauté garlic in 1/4 cup olive oil. Stir in chopped tomatoes, chopped basil, salt and pepper. Bring to a boil then simmer for 15 minutes or more, pressing the tomatoes to create a sauce. Season with salt and pepper.
To serve, place pasta in individual bowls, scoop on some tomato sauce, top with eggplant and sprinkle with ricotta cheese. This dish is at its absolute best when the eggplant and tomatoes are young and fresh, so hike on down to the farmers’ market and do it right!
Summer’s bounty lingers in the luscious eggplant
The other night at dinner my husband put down his fork and declared the words every home cook would treasure: "This is as good as candy." And we weren’t even eating dessert! It was Pasta Norma, a dish from Sicily which (so the story goes) was named for the opera Norma when it debuted in 1831. The opera tells the story of a tragic love affair between a Roman official and a Druid high priestess. This does not seem to have any direct relation to the main ingredient in Pasta Norma – eggplant – except perhaps to say that it’s wickedly good.
Eggplant is not that common in Saskatchewan gardens, but it’s one of those exotic Mediterranean vegetables that will grow here with proper pampering. A couple of years ago, I found some eggplant seedlings in a local greenhouse and put them in my garden. I got lots of cute little purple eggplants, which spurred me to find new ways to cook them.
Fresh off that success, I planted some more seedlings last year but they didn’t do so well. I got just two eggplants which, if divided by the price of the seedlings, cost me $5 each. It is much less expensive and more reliable to buy them at the Saskatoon Farmers’ Market. Freshly picked eggplants are available there in late summer and early fall, making this the perfect time to try some classic eggplant recipes from around the world.
The dish that immediately comes mind is the French vegetable stew called ‘ratatouille’, a mix of eggplant, tomatoes, red peppers and fresh basil that’s easy to make and delicious either hot or cold. The next classic recipe I tried was Eggplant Parmigiana, an Italian dish of fried eggplant baked with a tomato-basil sauce and lots of Parmesan and mozzarella cheese. It is absolutely yummy. Middle Eastern cooks make a dip for flatbread and vegetables with eggplant and tahini called ‘baba ghanoush’ and it’s the main ingredient in the Greek baked dish ‘moussaka’.
Not only do I have eggplant in my kitchen, I also have it on my walls. One year for my birthday my husband gave me a still-life painting of an eggplant and a squash. Not long after, I invited my friend Tomasia for dinner. I suppose she hadn’t examined my walls until she was sitting at the table, when she looked up and demanded, "Why on earth do you have a picture of an eggplant on your wall?" In the 17th Century, still-life paintings of food were wildly popular in northern Europe, in part because they reminded people of their growing prosperity and the distances their ships would travel in search of exotic goods.
My eggplant painting reminds me of summer and my search for new and wonderful foods produced in Saskatchewan. I’m an enthusiastic supporter of local food, so it’s always exciting to discover a new gem to include in an all-Saskatchewan diet. Eggplant is often paired with tomatoes, as it is in Pasta Norma.
PASTA NORMA
olive oil
3 small eggplants
2 cloves garlic
8-10 plum tomatoes
a handful of fresh basil
salt and pepper
ricotta cheese
cooked pasta for four
Heat olive oil in a skillet until hot. Use enough oil to thickly coat the bottom of the pan. Slice the eggplant in rounds and then cut the rounds into quarters. Fry the eggplant in hot oil until soft and brown. It will soak up much of the oil so you may need to add more.
Meanwhile, sauté garlic in 1/4 cup olive oil. Stir in chopped tomatoes, chopped basil, salt and pepper. Bring to a boil then simmer for 15 minutes or more, pressing the tomatoes to create a sauce. Season with salt and pepper.
To serve, place pasta in individual bowls, scoop on some tomato sauce, top with eggplant and sprinkle with ricotta cheese. This dish is at its absolute best when the eggplant and tomatoes are young and fresh, so hike on down to the farmers’ market and do it right!
Friday, October 14, 2005
Week 26 - EGGPLANT PARMIGIANA
Saskatchcewan Menu of the Week -- 8 October 2005
Breakfast – Yogurt with fresh pear.
Lunch – Egg salad sandwich.
Dinner – Eggplant Parmigiana.
MELANZANA alla PARMIGIANA
(Eggplant Parmigiana adapted from Saveur magazine)
This Italian classic takes some time to make, but it’s well worth the effort. I usually grow eggplant in my garden, but this year they were a complete bust. I bought these at the Farmers' Market.
Take two medium eggplants (or lots of little ones of that’s what you find at the farmers’ market) and slice about 1/4 inch thick. Deep-fry the slices of eggplant in hot canola oil until they are browned on both sides. Drain on paper towels.
Meanwhile, make a tomato sauce: sauté 2 chopped cloves of garlic in 3T of olive oil. Add 10-or-so chopped Roma tomatoes (or one can of tomatoes with juice) and season with salt and pepper. Bring to a good boil over medium high heat, then turn down the heat and simmer until the sauce thickens, about 30 minutes. Add 1T dried basil near the end of cooking.
Assembly: In a 10-inch baking dish, spread half the tomato sauce. Cover with half the eggplant slices. Scatter in 1/2 cup of grated mozzarella cheese. Repeat with the rest of the tomato sauce, eggplant and another 1/2 cup of mozzarella. Top with some fresh basil leaves (if you have them) and 1/4 cup of freshly grated Parmesan cheese. Bake at 375 degrees for 25-30 minutes, until the top is bubbly and golden.
Breakfast – Yogurt with fresh pear.
Lunch – Egg salad sandwich.
Dinner – Eggplant Parmigiana.
MELANZANA alla PARMIGIANA
(Eggplant Parmigiana adapted from Saveur magazine)
This Italian classic takes some time to make, but it’s well worth the effort. I usually grow eggplant in my garden, but this year they were a complete bust. I bought these at the Farmers' Market.
Take two medium eggplants (or lots of little ones of that’s what you find at the farmers’ market) and slice about 1/4 inch thick. Deep-fry the slices of eggplant in hot canola oil until they are browned on both sides. Drain on paper towels.
Meanwhile, make a tomato sauce: sauté 2 chopped cloves of garlic in 3T of olive oil. Add 10-or-so chopped Roma tomatoes (or one can of tomatoes with juice) and season with salt and pepper. Bring to a good boil over medium high heat, then turn down the heat and simmer until the sauce thickens, about 30 minutes. Add 1T dried basil near the end of cooking.
Assembly: In a 10-inch baking dish, spread half the tomato sauce. Cover with half the eggplant slices. Scatter in 1/2 cup of grated mozzarella cheese. Repeat with the rest of the tomato sauce, eggplant and another 1/2 cup of mozzarella. Top with some fresh basil leaves (if you have them) and 1/4 cup of freshly grated Parmesan cheese. Bake at 375 degrees for 25-30 minutes, until the top is bubbly and golden.
Friday, September 16, 2005
Week 22 - PASTA NORMA
Menu of the Week -- 14 September, 2005
B’fast – Bread with gooseberry jelly.
Lunch – Leftover chicken drumstick.
Dinner – Pasta Norma.
PASTA NORMA
Rumor has it that this Sicilian dish was named for the opera Norma, first performed in 1831, which tells the story of a tragic love affair between a Roman official and a Druid priestess. So, what's the connection with eggplant? A lot of recipes tell you to salt the eggplant to remove its bitterness, but that is not necessary when the eggplant is small and fresh.
olive oil
3 small eggplants
2 cloves garlic
6-8 plum tomatoes
12 basil leaves, plus extra for garnish
salt and pepper
ricotta cheese (SEE HOMEMADE METHOD 16 April 2005)
long pasta (traditionally it’s made with fettucini)
Slice the eggplant in rounds and fry in hot oil until soft and brown. Drain on paper towel. (Or, brush rounds with oil and broil both sides in oven.)
Sauté garlic in 1/4 cup olive oil. Stir in chopped tomatoes, chopped basil, salt and pepper. Bring to a boil and simmer for 15 minutes. In the meantime, cook the pasta. To serve, toss the cooked pasta with the tomato sauce, top with slices of eggplant and sprinkle with ricotta cheese (parmesan will do fine, too).
B’fast – Bread with gooseberry jelly.
Lunch – Leftover chicken drumstick.
Dinner – Pasta Norma.
PASTA NORMA
Rumor has it that this Sicilian dish was named for the opera Norma, first performed in 1831, which tells the story of a tragic love affair between a Roman official and a Druid priestess. So, what's the connection with eggplant? A lot of recipes tell you to salt the eggplant to remove its bitterness, but that is not necessary when the eggplant is small and fresh.
olive oil
3 small eggplants
2 cloves garlic
6-8 plum tomatoes
12 basil leaves, plus extra for garnish
salt and pepper
ricotta cheese (SEE HOMEMADE METHOD 16 April 2005)
long pasta (traditionally it’s made with fettucini)
Slice the eggplant in rounds and fry in hot oil until soft and brown. Drain on paper towel. (Or, brush rounds with oil and broil both sides in oven.)
Sauté garlic in 1/4 cup olive oil. Stir in chopped tomatoes, chopped basil, salt and pepper. Bring to a boil and simmer for 15 minutes. In the meantime, cook the pasta. To serve, toss the cooked pasta with the tomato sauce, top with slices of eggplant and sprinkle with ricotta cheese (parmesan will do fine, too).
Friday, September 09, 2005
Week 21 - RATATOUILLE
Menu of the Week -- 9 September 2005
Breakfast – Baguette with tomato.
Dinner – Corn-on-the-cob.
Dinner – Baked trout. Ratatouille.
RATATOUILLE
This dish is a taste of southern France. (Pronounced rat-a-TOO-yee.) It’s good hot or cold. It can be served as a side dish or as a salad with crusty bread. And best of all, it has zucchini! (Did I mention that zucchini is my favourite summer vegetable?) Try ratatouille next to a grilled pork chop or serve with Ricotta Pie (recipe at Week 9). In some versions of this recipe, the vegetables are each cooked separately and mixed together just before serving.
1/2 cup olive oil
a few cloves of garlic
2 pounds of vegetables including: onion, eggplant, red pepper, tomatoes and zucchini (about equal amounts of each).
1T fresh thyme and basil (or lesser amount of dried)
salt and pepper
Heat the oil in a skillet. Cook the sliced onion slowly until soft. Slice and/or chop the other vegetables and add to the skillet (except zucchini). Cook until the vegetables release their liquid. Turn up the heat and boil off most of the liquid. Add zucchini and herbs. Simmer until the zucchini is cooked. Season with salt and pepper to taste. To serve, drizzle with olive oil and garnish with basil leaves.
Breakfast – Baguette with tomato.
Dinner – Corn-on-the-cob.
Dinner – Baked trout. Ratatouille.
RATATOUILLE
This dish is a taste of southern France. (Pronounced rat-a-TOO-yee.) It’s good hot or cold. It can be served as a side dish or as a salad with crusty bread. And best of all, it has zucchini! (Did I mention that zucchini is my favourite summer vegetable?) Try ratatouille next to a grilled pork chop or serve with Ricotta Pie (recipe at Week 9). In some versions of this recipe, the vegetables are each cooked separately and mixed together just before serving.
1/2 cup olive oil
a few cloves of garlic
2 pounds of vegetables including: onion, eggplant, red pepper, tomatoes and zucchini (about equal amounts of each).
1T fresh thyme and basil (or lesser amount of dried)
salt and pepper
Heat the oil in a skillet. Cook the sliced onion slowly until soft. Slice and/or chop the other vegetables and add to the skillet (except zucchini). Cook until the vegetables release their liquid. Turn up the heat and boil off most of the liquid. Add zucchini and herbs. Simmer until the zucchini is cooked. Season with salt and pepper to taste. To serve, drizzle with olive oil and garnish with basil leaves.
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