A couple of days ago, my husband brought home some chanterelle mushrooms he found (can’t tell you where), and we cooked them up with a variety of small eggplant from Fields Farm Fresh and some of Artisano’s truffle oil. OMG! So I started looking for more ways to prepare eggplant. A classic French recipe using eggplant (and lots of other Market buys) is Ratatouille. The vegetables can be prepared a variety of ways including grilling, stewing and sautéing, but roasting is excellent!
from Susan Voisin and Fatfree Vegan Kitchen
- 4 large Japanese eggplants or 2 small globe eggplants (about 1 1/2 lbs.)
- 2 large zucchini
- 2 bell peppers, cut into 3/4-inch pieces
- 12-16 ounces cherry or grape tomatoes
- 1 large onion, chopped
- 6-8 cloves garlic, sliced
- 1 tablespoon fresh chopped rosemary
- salt and pepper
- olive oil spray
- Preheat the oven to 425F.
- Cut the eggplants and zucchini into pieces approximately 3/4-inch. For slender eggplants, I simply slice them; larger Japanese eggplants are halved lengthwise and sliced. Zucchini are quarter lengthwise and sliced. Cherry and grape tomatoes are left whole because they will cook more slowly that way, in sync with the other vegetables, but if you use regular-sized tomatoes, cut them into 1-inch pieces.
- Spray an extra-large baking dish with olive oil, and add all vegetables. Toss them with the rosemary, and sprinkle with salt and pepper. Spray the top lightly with olive oil and place in the oven. Bake for 20 minutes and stir. Bake for about 20 more minutes, stirring every 10 minutes. Cook until vegetable are tender but not dried out; some liquid should remain in the dish.
Try these other amazing eggplant recipes!