Monday, July 12, 2010

RECIPE: "Ratatouille" with greens


1 large or several smaller eggplants
2 or more tomatoes
4 small zucchini
1 large onion
2 cloves of garlic
4 packed cups of greens (or more, to taste)
basil and/or thyme
olive oil, salt, pepper, parmesan cheese


1. Slice eggplant, add salt, make stacks of eggplant slices and, if possible, put weight on top of stack. After 30 min, rinse, pat dry with paper towel and quarter each slice (depending on size of eggplant).

2. Wash greens, remove stems, cut into thin ribbons. Bring water in large pot to a boil, add greens and cook for 2-5 minutes until cooked (but still firm), strain and put into ice water.

3. Heat 3 tblspoons olive oil in a pan, add minced garlic, saute for 2 minutes, add chopped onion, saute until onion turns translucent, add eggplant and saute for five minutes, then cover pan with lid and reduce heat. Let cook for 10 minutes, then add sliced zuccini and chopped tomatoes. Add thyme if desired. Cook at moderate heat for 15-30 minutes until ratatouille-like consistency is achieved.

4. Add greens and saute for 5-10 minutes. Add fresh chopped basil, pepper and parmesan (and salt if desired) and serve with pasta or baguette.

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