|Lunch, Dinner, Main Dish, or Side Dish|
Recipe by Robin
A few years back, our CSA went a bit crazy with eggplant. Italian eggplant, Japanese eggplant, large eggplant, small eggplant, our farm share was loaded with these every week throughout the summer. Unfortunately, my husband Bruce hated eggplant: its puffy yet squishy texture, its bitterness, even the mere idea of eggplant. Luckily, during those same summer weeks we received plenty of tomatoes and peppers from our CSA, and a mondo load of zucchini from our neighbor Dana. I started making huge batches of ratatouille, which is basically a sauté of these four veggies along with onions and garlic. At first I chopped the eggplant finer than the other veggies, thinking that Bruce would notice it less and be more likely to enjoy the dish. This strategy worked beautifully, and throughout the summer I increased the size of the eggplant pieces. Ratatouille became a favorite dinner for both of us. Especially since it’s filling and my recipe is very low in calories.