Asian-Style Ratatouille with Eggplant

Posted by Steve Spanelli on 09/12, 2011 at 11:11 AM

Eggplant. Photo Credit Erin McKinney.

Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, baked in a casserole or stewed. How do you like to prepare it? Share your favorite recipe this month for a chance to win a $25 gift certificate to Mount Nittany Winery.

Continue reading for a recipe from Steve Spanelli of Tait Farm.

People often ask how much eggplant to buy to yield a certain amount for a recipe. One pound of eggplant generally yields 3-4 cups. 

Spices that complement eggplant include allspice, basil, bay leaves, garlic, chili powder, oregano, sage, thyme, marjoram, and parsley. And it’s a natural combination with tomatoes and onions, as in the popular dish Ratatouille. 

Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread). The following recipe is a great one this time of year when a single trip to the farmers market can result in most of these fresh ingredients.

Ingredients

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, crushed
½ cup eggplant, diced
½ cup bell pepper, diced
1 jalapeno, seeded and minced
½ cup zucchini, diced
½ cup yellow squash, diced
½ cup tomatoes, diced
2 tablespoons hoisin sauce
2 tablespoons tamari
2 tablespoons basil, chopped
1 ½ teaspoons sesame oil
salt and pepper

Directions

Heat oil in a large sauté pan over medium-high heat, and add onions and garlic. Cook for about 4 minutes, then add the eggplant and sweet and hot peppers. Continue cooking for several more minutes until vegetables soften and begin to slightly caramelize.

Add squashes and tomatoes. Cook a few more minutes, then add the remaining ingredients. Allow to cook until excess liquids have reduced and thickened.

{name} Author: Steve Spanelli

Bio: Tait Farm Farmer | Community Harvest CSA | Chef| Lover of Food, Farming, and Cooking | Author of Cook's Column, Community News, and Good Earth e-publication for Tait Farm | Contributor for Bon AppeTait

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