Recipe by Eshun Mott, Phoeo by Jodi Pudge
1/3 cup olive oil, divided
1 medium eggplant, sliced into 3/4-in.-thick rounds
1 1/2 tsp salt
1 small Spanish onion, chopped (about 2 cups)
1 green sweet pepper, diced (about 1 1/2 cups)
1 red sweet pepper, diced (about 1 1/2 cups)
3 small zucchini, or summer squash, cut into 3/4-in. cubes (about 4 cups)
2 tbsp chopped garlic
1 28-oz. can Italian plum tomatoes, diced (or about 2 lb. peeled, chopped tomatoes)
1/2 cup basil leaves, torn
Preheat oven to 450F.
Use 3 tbsp of olive oil to brush eggplant on both sides. Season with ¼ tsp salt. Place in a single layer on a baking sheet and bake for 20 min, turning after 15 min or until tender and lightly browned. Let cool. Dice and reserve.
Heat remaining 3 tbsp oil in a dutch oven or large, heavy-bottomed pot. Add onions and sauté over medium heat for 4 min or until soft. Add peppers and sauté for 4 min or until softened. 4. Add zucchini, garlic and ½ tsp salt and sauté for 4 min longer or until softened. Add tomatoes and basil, cover and bring to a simmer for 20 min or until vegetables are soft.
Add eggplant, remaining ¾ tsp salt and pinch of sugar and simmer for 5 min longer or until flavours have combined.
Serve with crusty bread or over 250 g buttered tagliatelle pasta, cooked according to package directions.
Calories 203, Protein 3g, Carbohydrates 23g, Fat 13g, Fibre 5g, Sodium 754mg.
Is fear of eggplant a common problem in your family? Peel the eggplant before cooking so it will fall apart and disappear into the ratatouille.
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