Eggplant is one of those vegetables that we overlook in the store but not any more here at Ali in the Valley. I’m always on the hunt for tasty, healthy eggplant recipes. So if you got some, please send them my way. Get ready…I’ll be posting lots of eggplant dishes! Try this Eggplant Ratatouille – it’s hearty and easy to make and if you like you can pour the ratatouille over pasta.
Ali in the Valley
Photo by: Ali
1/4 cup olive oil, plus more as needed 1 1/2 cups small diced yellow onion 1 teaspoon minced garlic 2 cups medium diced eggplant, skin on 1/2 teaspoon fresh thyme leaves 1 cup diced green bell peppers 1 cup diced zucchini squash 1 1/2 cups peeled, seeded and chopped tomatoes or 2 cans of chopped tomatoes 1 tablespoon thinly sliced fresh basil leaves 1 tablespoon chopped fresh parsley leaves Salt and freshly ground black pepper
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
Add the green peppers, zucchini and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature. Garnish with parmesan cheese.