When life gives you eggplants, make ratatouille!

Heirloom tomatoes, rosa bianca eggplant (aubergine), and sweet peppers
Heirloom tomatoes, a Rosa Bianca eggplant, and sweet peppers

I love it when a meal comes together right out of our veggie box. You can almost hear the tomatoes, eggplant, and peppers above crying out: Ratatouille!

In my case, I like to roast slices of eggplant and peppers in the oven, drizzled with olive oil, until they’re soft and brown. After letting them cool, I chop’em up and throw them into a pot to simmer with tomatoes (also chopped), herbes de Provence (or whatever fresh herbs I have on hand), salt, and a copious glug-glug-glug of olive oil. Cook until it’s done.

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