The Incredible Edible Eggplant

As the season wears on, some of our members have said that they are a little tired of eggplant. Our new intern Rachel arrived this week from Asheville, North Carolina, and she still has plenty of enthusiasm for this incredible vegetable. In case you are looking for a new receipe:

Roasted Ratatouille

· 1 zucchini
· 3 onions
· 1 eggplant
· 2 tomatoes
· 2 red, green, or yellow peppers
· 6 garlic cloves
· 1/3 cup olive oil
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 cup packed fresh basil leaves
· Grated Romano or Parmesan cheese

Preheat the oven to 450 degrees. Cut all of the vegetables into 1-inch chunks and place them in a large bowl. (We usually peel the eggplant.) You need between 12 and 14 cups total. Coarsely chop the garlic. Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet (or two). Roast for 15 minutes and then stir the vegetables. Continue to roast for 25 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy.

While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Top with grated cheese. (Moosewood Restaurant: Simple Suppers, p. 50)