With all the farm fresh nightshades around, I was inspired to pull together a dish that would use eggplant, tomatoes, and peppers. Ratatouille came to mind immediately, but I am neither French nor a culinary genius. So I will say that this stew is merely inspired by ratatouille. It is also delicious and nutritious!
Prep time: 15 - 25 minutes depending on chopping efficiency
Cook time: 25 minutes
- 4 medium tomatoes (I used 2 huge heirlooms)
- 3-4 medium zucchini
- 2-3 bell peppers (I used 1 green bell pepper and 2 gypsy peppers)
- 1 large eggplant
- 2T olive oil
- Basil, oregano, and thyme (to taste)
- Black pepper (to taste)
- Garlic powder or fresh diced garlic (to taste)
2. Chop the zucchini into bite-sized pieces. Slice the peppers into strips. Coarsely chop the tomatoes preserving the drippings.
3. Rinse the salt off of the eggplant and pat the pieces dry. Chop the eggplant into bite-sized pieces.
4. In a large (non-stick) skillet, heat the olive oil on medium-high. If you are using fresh garlic, saute it for a few minutes. Add the eggplant, stirring enough that the oil coats the eggplant. The eggplant will soak up the oil pretty quickly, but as long as you use a non-stick pan, it should cook just fine. Cover the pan and allow the eggplant to cook for 10 minutes, stirring occasionally.
5. Add the other vegetables and spices. I used about half a teaspoon each of garlic, basil, oregano, and thyme. Mix well. Cover and cook for an additional 15 minutes on medium-low or until the eggplant is mushy and the peppers have softened.
Acknowledgements: This recipe was informed by a great blog post by Therese and a recipe from About.com.