Eggplant Recipes

I had a request in tonight’s class for some eggplant  recipes. So here a a few of my favorites.

Caponata

2 small eggplants, unpeeled and cut into 1/2-inch pieces, about 5-6 cups

1 large onion, chopped

1/2 c. olive oil, or a little more

4 celery ribs, sliced

2 sweet peppers, seeded and chopped

1 heaping tablespoon chopped garlic

3 tomatoes, chopped

1 c. sliced black olives

3-4 T. red wine vinegar

salt and pepper to taste.

Soak eggplant in salted water for at least 15 minutes. Rinse, drain and pat dry. Set aside. Meanwhile in skillet cook onion in 2 tablespoons of the oil until tender. Add the celery and cook until the celery is tender-crisp. Place mixture in a mixing bowl and set aside. Heat 2 tablespoons more of the oil and cook the peppers until tender. Add garlic and cook 1 minute longer. Add the tomatoes and cook 1 minute longer. Add this mixture to onion mixture and return skillet to the heat. Add remaining oil to skillet and cook eggplant until golden brown and tender. You may have to do this in 2 batches. Add remaining ingredients to bowl while eggplant is cooking. When eggplant is done add it to the bowl and mix well., Season to taste. Serve with crusty breads cold, hot or at room temperature. I like to top a pizza crust with caponata and some cheese. Serves 10-12.

Ratatouille

 1 large onion, sliced in thin wedges

2 cloves garlic, minced

3 T. oil

1 15-16 oz. can tomatoes, cut up

1 1/2 t. dried thyme

1 t. salt

1/2 t. pepper

1 bay leaf

1 medium eggplant, peeled and cubed

2 medium zucchini, cut in chunks

1 sweet green pepper, seeded and chopped

1 sweet red pepper, seeded and chopped

Heat oil in Dutch oven and cook onion and garlic until tender. Add remaining ingredients, except peppers and cook until vegetables are tender and sauce is thickened, about 30 minutes. If stew is too runny, remove lid and cook 10 minutes longer. Add peppers and cook, covered 15 minutes. Remove bay leaf. Serves 8-10.  In crock-pot combine all ingredients and cook on low 6-8 hours.

Herbed Grilled Eggplant

1 large or 2 medium eggplant, peeled and sliced into 1 inch thick slices

Salt

1/4 c. olive oil

Pizza seasoning

Minced garlic

1/4 c. Parmesan cheese

Marinara sauce

Place eggplant slices in bowl and sprinkle with salt. Let stand 30 minutes, then drain and rinse the eggplant, patting dry. Brush slices with the oil on both sides and season to taste using the pizza seasoning and the garlic. Broil or grill the eggplant, turning often until the slices are browned on the outside but tender. Sprinkle with the Parmesan cheese near the end of the cooking. Serve on a platter with the marinara sauce on the side. Eggplant can also be served on rolls or buns like a hamburger, with onion slices and the marinara sauce. Serves 6-8.