It may at first seem odd that I've never done this before but I have to confess that eggplant has never been among my favorite vegetables. I think the only time I've actually loved it was the side dish at The Slanted Door. Or in Marin Gourmet's Aubergine dip where it melts into a garlic heaven. But I have to say this was pretty good - I just use less eggplant that most people and with all the peppers and sauce you don't even notice the slightly slimy bits (just kidding!) Adapted from food and wine.
Ratatouille
about 1/2 cup olive oil
1/2 pound small eggplants cut into 1 inch dice
couple yellow and green zucchinis cut into 1/2 inch dice
1/2 onion sliced
couple red and yellow peppers cut into 1/2 inch dice
4 cloves garlic chopped
2 pounds of tomatoes peeled and chopped
fresh basil
fresh chevre
In a large dutch oven heat a couple tablespoons of the olive oil at a time and saute each vegetable and remove to a bowl. Eggplant for about 5 min. then remove and add zukes for another 5. Add a little more oil and then the onions and peppers and cook about 10 min. Next toss in the garlic for just a couple min then add back all the cooked veggies, the tomatoes, some chopped basil, s&p and cook for about 15 min or until it's nice and saucy. Serve topped with a hunk of chevre and a little drizzle of olive oil. Don't forget the toast - this is a piece of fougasse from my farmer's market.
On a side note - I was thinking about making some more of this and freezing it as it was really tasty and I also think it would be great served on top of some brown rice. I ended up making some Piperade instead as I started to think the zukes and eggplant might get even mushier when frozen. This way I can just saute those and add to the piperade later.
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