A versatile dish that can be classified as a vegetable stew.
Recipe type: Side dish or entrée
Cuisine: French
  • 1-2 eggplants (also known as aubergine or brinjal), cubed, with or without peel
  • salt
  • 3 tablespoons olive oil
  • 2 onions, thickly sliced
  • 4-6 zucchini (also known as courgette), thickly sliced
  • 3 cloves garlic, finely chopped or crushed
  • 6-8 ounces mushrooms, halved or quartered
  • 1 green bell pepper, seeded and sliced
  • 1 14½-ounce can diced tomato
  • 1½ teaspoons dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ¾ teaspoon salt, or to taste
  • freshly ground black pepper
  • Steps 1-2 optional – see Notes.
  1. Put the eggplant in a colander and sprinkle liberally with salt. Set aside for 30-45 minutes to sweat .
  2. Rinse well and pat dry.
  3. Heat the oil in a large pan and sauté the onion and eggplant until the onion is just starting to brown.
  4. Add the zucchini, garlic, mushroom and pepper and continue stirring over medium to high heat for 5-10 minutes.
  5. Add the tomato and remaining ingredients.
  6. Mix well, cover and simmer until just cooked through—about 20 minutes.
The tendency today is not to salt and sweat the eggplant before cooking, a procedure that removes bitter-tasting juices. Generally the varieties of eggplant available now are seldom bitter, especially when fresh and firm to the touch.
Recipe by Cape Point Press at https://capepointpress.com/ratatouille/