| RATATOILLE |
2 1-lb eggplants
6-8 tablespoons extra virgin olive oil
2 cups thinly sliced onion
2 bell peppers, seeds and membrane removed, cut into 1-inch squares
3 garlic cloves, minced
3 medium zucchini (about 1 lb), halved lengthwise and cut into 1-in
pieces
1 lb tomatoes, cut into large dice, or sungolds cut in halves
½ cup basil, minced
1. Peel strips of eggplant skin so it appears striped. Cut eggplants
into 1 inch cubes, salt, and place in colander over a bowl for 30 minutes
to “sweat”. Rinse quickly and blot dry.
2. Warm 2 tablespoons oil in large pot, add onion, peppers, and
garlic, cook over medium-low heat for 15 minutes or until onions and
peppers are softened. Remove and set aside.
3. Wipe out pot, warm 2 more tablespoons oil and add zucchini.
Sauté over medium heat for 2-3 minutes or until just browned on each
side. Remove and set aside.
4. Wipe out pot, warm 2 more tablespoons oil and add a single
layer of eggplant cubes. Cook over medium heat, turning to brown all
sides, just until eggplant is softened and browned – about 4 minutes.
Remove, being careful not to mash the eggplant. Repeat until all
eggplant is cooked.
5. Return all cooked veggies to large pot. Add tomatoes and cook
uncovered over medium-high heat for 15 minutes, stirring occasionally.
Do NOT allow veggies to get overcooked or mushy. Remove from heat,
stir in basil, and season to taste with salt and pepper. Enjoy as lasagna
or sandwich filling, pasta topping, or a side dish.
From The Voluptuous Vegan