Roasted Eggplant Ratatouille

A combination of roasting and slow cooking a variety of vegetables gives an old vegetarian standard new flavors and textures.  You can also make this recipe on a gas grill with a closing lid — that’s how I made it.

Preheat the oven to 400.

In a medium-sized bowl, mix together 1 T. olive oil and 1/2 t. salt.

Cut 4 tomatoes in half and remove the cores.   Cut 1 or 2 Eggplant into small cubes.  Toss the vegetables in the oil/salt mixture, then arrange in a pyrex baking dish or cookie sheet in a single layer.

When the tomatoes are caramelized on the bottoms, remove them from the pan and stir the eggplant.  Continue cooking the eggplant until it is tender and nicely browned.  After removing the eggplant, deglaze the pan with a little red wine vinegar.

Meanwhile, dice 1 onion and 4 stems of celery.  In a large pot, heat 3 T. olive oil and saute the onions and celery.  Peel, core and dice 4 sweet peppers.   When the onions are soft, add the peppers to the pot.  Season with salt and pepper.

Dice another 4 tomatoes and add them to the pot along with 3 minced cloves of garlic.  When the tomatoes are bubbling, lower the heat to a simmer and cover.  Continue to cook for 15-20 minutes, until the sauce is liquid.

Remove the leaves from 1 bunch of basil to make 2 C.  Wash the leaves, then spin them dry and chop roughly.

Add the eggplant, deglazing liquid, tomatoes, and basil to the pot and stir well to combine.  Cook for another 5 minutes, then taste and add salt and pepper.

CLICK HERE FOR MEMBER NEWS

Happy News for Thanksgiving

Like July 4th, Thanksgiving is a big holiday in the produce business.  Everyone in the country is eating the same things, on exactly the same day.  Demand for those foods spikes for a single week.  Turkey growers manage this problem … Continue reading

A Sad Sweet (Potato) Saga

Some of you have likely noticed the absence of one item from the boxes in general this year:  Sweet Potatoes.  We plant sweet potatoes every spring and normally harvest the first roots in October.  This gives them just enough time … Continue reading

Thanksgiving Green Beans and other Holiday Myths

For many years, we tried to have fresh green beans in your boxes for Thanksgiving.  As I’ve mentioned a few times, the warm, sunny days and cool nights here in the fall are perfect for growing long, slim, and tender … Continue reading