What do you do when you have an abundance of zucchini and a large eggplant? Of course, you make Ratatouille, right? Simple and delicious, Ratatouille is a nearly perfect meal paired with crusty bread and a glass of red wine. If it is lacking in any aspect, it is aesthetically deficient. Just being honest. But with a little creativity, I think I’ve made this dish as visually appealing as it is delicious. I present to you my Fanned and Stuffed Eggplant Ratatouille.
The ingredients are basically the same, but the presentation is much different.
Keeping the eggplant intact, ½-inch slices are made from the bottom to the stem. This allows the eggplant to stay intact while providing layers to fan out. On the outside of the eggplant and In between the layers, olive oil is rubbed on to make sure everything is covered. Rub salt and pepper in between the layers.
Cover the bottom of the Dutch oven with diced tomatoes. Place the eggplant into the Dutch oven. In between the eggplant layers, stuff slices of zucchini, tomatoes, red bell pepper, and onions.
Add minced garlic, chopped onion, chopped fresh parsley, chopped fresh basil, olive oil, and salt and pepper.
Preheat the oven to 325 degrees.
Cover the Dutch oven and place in the oven. Cook for 2 hours. It is really that easy!
Serve with a crusty French baguette and a glass of red wine! Delicious!
This classic French peasant dish is presented with a modern flair. Preheat the oven to 325 degrees. Slice the eggplant in 1/2 inch slices from the bottom of the eggplant towards the stem. Do not cut all the way through. You want to be able to hold the eggplant by the stem with the eggplant attached and intact. In a Dutch Oven or deep pan, spread the diced tomatoes to completely cover the bottom of the pan. Using about 1 tbsp of olive oil, rub the outside and inside layers of the eggplant. Salt and pepper the inside layers of the eggplant (best to have the salt and pepper mixed in a small dish as your hands will be oily as you rub the inside layers with the salt and pepper). Place the eggplant in the Dutch oven. Slice the zucchini, tomatoes, red bell pepper, and onions into 1/4 inch slices. Lightly drizzle about 1 tbsp of olive oil on the vegetables. Lightly salt and pepper the vegetables. Carefully open the layers of the eggplant, stuffing each layer with slices of zucchini, tomatoes, red bell pepper, and onions. The goal is to stuff as much of the vegetables between the eggplant layers without breaking the eggplant. Mince the garlic and sprinkle over the eggplant. Sprinkle the chopped parsley and basil over the eggplant. If there are any vegetables that could not be stuffed into the eggplant, chop them into smaller pieces and add them to the pan. Drizzle the remaining olive oil over the eggplant and vegetables. Salt and pepper to taste. Cover Dutch Oven or pan and place in the oven for 2 hours. Serve with a crusty French baguette and a glass of red wine! The French peasants used to serve with rice, pasta, or day-old bread.Fanned and Stuffed Eggplant Ratatouille
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