Eggplant “Ratatouille”

Eggplant “Ratatouille”

Ratatouille is a French Provençal stewed vegetable dish, that is made with eggplant, yellow or green squash, onions, , tomatoes and herbs over sauce. I did it a little different and came out delicious.

I was at the grocery store and they a reduce section on produce. Of Course, I go over there to see if anything I can get for my animals, canning or use it for dinner that day. I did come across two eggplants and I bought them. One was to make eggplant parmesan for the family and I wanted to try something different with the second eggplant.

My version of ratatouille is consist of eggplant, artichoke hearts, onions, olives and crushed tomatoes with sauce on top. I did add fresh mozzarella cheese but tastes great without the cheese too. I did keep the skin on this recipe but next time without the skin. To me, I like it better and that’s how I make my eggplant parmesan.

How to make Eggplant Ratatouille

  1. Cut the sides of the eggplant and thinly slice the eggplant
  2. Spread them out on the deep dish and add some salt on top. Let it sit for 15 minutes and pat the down after to remove the excess water than comes from eggplant
  3. In a small bowl, add all your seasonings and mix well; set aside
  4. In frying pan, sauté your onions, minced garlic, artichoke hearts, olives, diced tomatoes. Add 2 teaspoon of your seasoning mixture until onions are translucent.
  5. In the deep dish pan, add your eggplant, season the eggplant on both sides.
  6. Add the veggie mixture on top and spread around until eggplant is covered.
  7. Then add your homemade tomato sauce or jar of your choice
  8. Optional add mozzarella cheese. You can add dairy free or vegan cheese to this if you like.
  9. Bake in the at 360 for 30 minutes

Eggplant

Recipe by Lucy Chesna
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • 2 tablespoons olive oil

  • 1 cup finely chopped onion

  • 2 garlic cloves, minced

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon italian seasoning

  • 1/2 teaspoon salt

  • A few dashed fresh black pepper

  • 1 small can diced tomatoes (or 4 plum tomatoes diced)

  • 2 cups coarsely chopped artichoke hearts

  • (if using canned, be sure to wash off any seasoning)

  • 1/2 cup thinly sliced, pitted kalamata olives (optional)

  • 1/4 cup chopped fresh basil

  • Fresh Mozzarella (optional)

  • 1 large eggplant, sliced 1/4 inch thick (with or without skin)

  • 1 cup of sauce

Directions

  • Pr4eheat Oven 360 degrees
  • Cut the sides of the eggplant and thinly slice the eggplant
  • Spread them out on the deep dish and add some salt on top. Let it sit for 15 minutes and pat the down after to remove the excess water than comes from eggplant
  • In a small bowl, add all your seasonings and mix well; set aside
  • In frying pan, sauté your onions, minced garlic, artichoke hearts, olives, diced tomatoes. Add 2 teaspoon of your seasoning mixture until onions are translucent.
  • In the deep dish pan, add your eggplant, season the eggplant on both sides.
  • Add the veggie mixture on top and spread around until eggplant is covered.
  • Then add your homemade tomato sauce or jar of your choice
  • Optional add mozzarella cheese. You can add dairy free or vegan cheese to this if you like.
  • Bake for 30 minutes
  • You can serve with pasta, salad or in a sandwich

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