or Rat-Tat-Too-Eeee as it is pronounced and affectionately called
I enjoy making this delicious, warming dish in the cold winter months. You may also serve it at room temperature.
- 1 medium sized eggplant (see note below for substitutes)
- 1 onion
- 2 cloves of garlic
- 2 zucchinis
- some mushrooms (optional)
- some red wine (or substitute tomato juice or broth)
- 1 can tomatoes (or use fresh ones if available)
- optional herbs: parsley, basil (I don’t usually have these in the winter)
- optional hot stuff: hot pepper (jalapeno), hot pepper sauce, or schug
- olive oil
Note: if you don’t like eggplant or you don’t eat nightshades, you can use squash, yam or sweet potato instead. The taste is a bit different, but it is delicious all the same.
Cube and stir fry the eggplant in olive oil in a large-bottomed pan (I use a wok-like pan). Alternatively, you can bake the eggplant whole, especially if you have the oven on for other dishes. Then chop the baked eggplant and add after the onions are sauteed. Take the eggplant out of the pan and put aside. Chop and sautee the onions and garlic in olive oil and cook until translucent. Add the mushrooms. When the mushrooms soften, add sliced zucchini and a bit of red wine or other flavorful liquid. Add the cooked eggplant and cover. When the zucchini has softened, add the tomatoes and herbs. May be served warm or at room temperature. Easy to re-heat.
More on nightshades (though I don’t know how you could make this without tomatoes)
Speaking of ratatouille, did any of you see the movie? I thought it was OK, but when it comes to mouse/rat movies, I really preferred the recent The Tale of Despereaux. Anyone see that one or read the book?