Ratatouille-- any fave recipes?

[TreasonousBastard]

Eggplants are plentiful and dirt cheap at the farm stands this week. I have a quick and dirty eggplant parmesan I do, but it gets old after a while and things like rollatini are too much work for the reward just for me.

Ratatouille, however, seems just the thing for all those extra eggplants lying around, and I assume could be frozen for future enjoyment.

I've eaten loads of it, but never gotten around to cooking it-- recipes are all over the place, but does anyone have any fave recipes or tricks to share?

Any other ideas?

FWIW, this potentially overwhelming thing was one of many that popped up in a search:

allrecipes.com/recipes/fruits-and-vegetables/vegetables/eggplant Eggplant parmesan, baked eggplant, and more than 250 trusted eggplant recipes, including easy and healthy options.

and it included this fascinating teaser that i can't wait to try...

Szechuan Spicy Eggplant
Eggplant, shrimp, and ground beef or pork are spiced up with ginger, …

[cbayer]

1. I don't have a ratatouille recipe for you, but I have some other suggestions.

There is a lot of eggplant around here and at least three different varieties. I love them so I have been trying out different things.

Last week I made stuffed eggplant with sausage. I cooked the eggplants, scooped out the meat, then mixed it with cooked sausage and veggies. I restuffed the shells, covered with cheese and baked. It was outstanding.

Last night I made an eggplant dip/spread. It has lemon, olive oil, garlic, tomatoes and a bunch of fresh herbs. I'm going to serve it today with some raw veggies and fresh bread.

The szechuan recipe sounds great, too.

Enjoy!

[TreasonousBastard]

2. Stuffed eggplant sounds great...

I got a bag full of small ones, a little larger than a typical cuke, that would be perfect for that.

[cbayer]

3. Here is a link to the recipe that I kind of followed.

http://allrecipes.com/recipe/sausage-stuffed-eggplant/

I used fresh garlic and onion (sautéed) and did not add egg or bread crumbs. I also used less sauce and mainly fresh herbs.

It was really great and even better the next day.

Eggplants are hard to cook wrong. YOu can always just mush them up and make something else!

[TreasonousBastard]

4. That one does look good...

and I might try it tonight. It's on page 2 of the 250 recipes.

I've been tooling around in those 250 recipes and not only completely forgot about moussaka and baba ganouch, but see some really great stuff in there like Aunt Mary's Eggplant Balls, various curries, and some neat soups.

Eggplant overload, if such a thing is possible.

[cbayer]

5. Oh yeah, moussaka!

And i think you can make a big batch of it and freeze some for later.

Now that's some good stuff.

I don't think you can eat too much eggplant, but I'm willing to give it a try, lol.

[intaglio]

6. This thread has been ruined for me by the Dwarfs of Ankh-Morpork

For them Ratatouille means something entirely different

[cbayer]

7. I had to look this up and even after doing so, I don't understand it, lol.

[cbayer]

9. Aha!! I found it. Gimlet's Hole Food Delicatessen

Appetisers
ketchup 5p
cheese and chutney pebble 5p
rat onna stick 35p
dwarf bread A$2.95

Main Courses
rat 4p
soy rat 5p
rat and ketchup 7p
boiled egg 7p
rat and beans 8p
cream cheese rat 9p
soss rat 'n' fried slice 10p
soss egg rat 'n' beans 13p
vole-au-vent 17p
cream of rat 32p
rat surprise 37p
rat pasty 50p
chicken tikka chalk 87p
quartz and granite kebab A$1
ratatouille A$1.50
deep fried sandstone A$1.70
quattro rodenti pizza A$2.25

Desserts
sticky toffee rat onna stick 37p
dwarf muffin A$2.45

Hot Drinks
acorn coffee 20p

[msanthrope]

8. Yeah---I have one....it's kind of informal....

Last edited Mon Aug 4, 2014, 06:28 PM - Edit history (1)

Take some shallots and onion, and carmelize them in a deep pan.

Meanwhile, salt the eggplant (which you've cut in chunks) and let it sit for a half hour in a big bowl.

Halve some red peppers and run them under the broiler....blister, peel, and cut into long strips.

Cut up some zucchini or whatever squash you are using.

You are going to rinse off the eggplant, squeeze it, and them roast it....carefully mist the eggplant with oil. Roast the squash, too, using olive oil and pepper.

Now, you should have really well carmelized shallots and onions.....add a bit of salt, plenty of pepper, a bit of oregano, plenty of thyme, and a bit of basil to the pan. Then stir in 4-6 cloves of garlic--chopped, not crushed. I add a can of chopped tomatoes, or good fresh. Sometimes, if I want it hot, I add a can of Rotel. Then I add a whole bunch of chopped sundried tomatoes, some tablespoons of capers, and sometimes, I go crazy and add chopped Kalmatas. I simmer that for 5 minutes, and then I add all the roasted veggies and some red wine and a bit of balsamic vinegar.

And then I simmer it for 15 minutes. Sample it after that every 5 minutes with good bread and the rest of the bottle of wine. You'll know when it's done.

If you puree it, it makes a kickass, very freezeable macaroni gravy.

[TreasonousBastard]

11. I made something similar to this tonight and I gotta say ...

it was so good it made vegetarianism seem like a good thing.

[msanthrope]

12. I'm glad you enjoyed it! nt

[alfie]

10. My fav is rat casserole

Slice eggplant, tomatoes, onion, bell peppers, squash and/or zukes. Layer the veggies starting with the eggplant. Every few layers add some garlic and fresh basil. If it is going to be a vegetartian dish occasionally drizzle some olive oil. Keep layering until you run out of ingredients or room. I end up with eggplant on top. Top off with shredded parm or moz. cheese. If non vegetarian, cover the top with strips of bacon, Bake at 350 or 400 until veggies are tender. Turn the bacon over half way through so it will brown on both sides. Ingredients can vary depending on what is in the garden or farmers market.