Sunday, August 1, 2010

Fairy Eggplant Ratatouille


They are, without question, the most adorable vegetable known to man/woman kind. If you know a veggie that is cuter, I dare you to name it now, or forever hold your peace.

In this week's share, there came a huge bag of these adorable little things. Last year, with only one kidlet in tow, I was able to spend a day turning them into eggplant parmesan. This year, I remembered my crock-pot.

This was thanks to a BJ's advertisement of all things. I wish I'd pulled it out earlier this summer. I'd forgotten the wonder of creating a hot meal that manages to make my house smell amazing while leaving it a reasonable temperature. The next step will be a tamale casserole, and we may even have to get into the pudding cakes and morning oatmeal. Other than being a pain in the tuchus to wash, and taking up counter space, crock-pots really are a phenomenal tool.

So, the end result for the eggplant Ratatouille (which Google Chrome believes I should spell as Rattlebrain or Rattlesnake). The flavors were refreshing, bright, and became a meal when served over rice, with pan fried chicken on the side. Truly, what could be a better veggie dish than one with flavors so bright and full that they turn the protein into the side dish? Share and Enjoy.


Half Day Fairy Eggplant Ratatouille

1 bag of fairy eggplants or two large standard eggplants, 1/2 inch dice
1 green pepper, 1/2 inch dice
2 zucchini, 1/2 inch dice
2 summer squash, 1/2 inch dice
2 fresh tomatoes, chopped
1 hor 2 large onions, according to taste, diced
2 large cloves garlic, minced or crushed
4-6 sprigs fresh thyme
1 28 ounce can diced tomatoes with juice
2 T olive oil
6 T pesto, homemade with basil or store bought

1. Heat 1 T olive oil over medium heat in a large skillet. Add eggplant. Cook until it releases its moisture, about 5 minutes Note: Fairy egg plant won't have that much  to lose Remove from pan with a slotted spoon and place in crock pot.

2. Add second T of olive oil to pan. Add onions and green pepper. Cover, and cook until onion is softened, stirring occasionally, about 5-10 minutes.

3. Add all ingredients to crock pot and combine. Cook on low for 4 hrs. Immediately before serving, stir through pesto. Serve over rice or couscous or as a side dish. For a complete meal, add 2 rinsed cans of chickpeas 1/2 hour before the end of cooking time. Share and enjoy.

2 comments:

  1. I am so sad. I do believe we have the same CSA and, since we were on the road, I had to share TWO WEEKS' worth with friends and missed the first round of fairy eggplant - my favorite. Here's hoping for more this Wednesday!

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  2. We are Denison Farm and we love it. Here's hoping for more Fariy Eggplant!

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