White Eggplant Ratatouille

  • healthy kitchenlow carbMainRecipesoups & stews
  • On Saturday, Chris and I went to the Pepper Place Farmer’s Market. We watched a cooking demonstration by a local chef and picked up some goodies. I didn’t have anything in mind to do with my purchases (except for zucchini bread, which I will post later), but I just couldn’t say no to the white eggplant. I had never seen it before and I was very intrigued. The woman that was helping me said that it has a milder flavor than purple eggplant. Cool! I got home and looked up what I could make with all my produce and I came up with…..

    White Eggplant Ratatouille
    Traditional ratatouille has tomatoes, zucchini, eggplant, onions, garlic, bell peppers, carrots and herbs. (Wikipedia) Some people layer it in a dish (like on the cartoon movie!), but I sautéed it and mixed it all together. I did not want to use carrots, so a quick trip to the store to grab a red onion and I was set. I made a simple basil dressing to go over the ratatouille with my farmer’s market basil. Look at this beautiful stuff!
     white eggplant, zucchini, cherry tomatoes, red bell pepper

    fresh basil
    White Eggplant Ratatouille
         serves 8
    3 small white eggplants 
    Sea salt
    2 zucchini
    Pint of cherry tomatoes
    1 red bell pepper
    1 red onion
    For the dressing:
    10 fresh basil leaves
    1/2 tsp dried oregano
    2 T olive oil
    2 garlic cloves
    Wash all produce and leave skins on. Cut white eggplant into 1/4 inch to 1/2 inch discs. Sprinkle with sea salt and let them sit while preparing all other produce. The salt will help them “sweat” a little liquid out. They should sit about 20 minutes. 
    Blot eggplant with a paper towel to remove liquid and cut discs into about 6 bite sized pieces each. 
    Meanwhile, cut the zucchini, red onion and red pepper into bite sized pieces. 
    Using the largest skillet you have (I still had to sauté this in two batches), heat to medium heat and spray with non-stick spray. Sauté eggplant for 10-15 minutes; it should be tender-firm. Pour in a large bowl and set aside.
    Re-heat skillet and spray again. Pour zucchini, red onion and red pepper in skillet and sauté. 
    This will not take as long as the eggplant did. Sauté for 5 to 6 minutes, then add whole cherry tomatoes. Cook for a few more minutes. Remove from heat and add to eggplant. 
    For the dressing, in a food processor, combine basil, garlic, oregano and olive oil and blend until desired texture. Pour over ratatouille. Serve warm. 
    I love that none of the color was lost when it was cooked. And the eggplant was great! It was a little sweeter than purple eggplant.
    As you can see, I left the dressing a little chunky. It really had so much flavor that I didn’t need to add salt! This warm salad would be great over pasta or with chicken.
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    • http://www.bevcooks.com/ Bev Weidner

      I could stick my HEAD in that and never come up for air. GOOD. GRIEF.

    • http://www.blogger.com/profile/11002782920617486373 Becka (The Elegant Eggplant)

      This is TOTALLY gorgeous! Adding this one to the list… before the summer ends :)

    • http://www.blogger.com/profile/16973924525398266766 Cookin’ Cowgirl

      Thanks ladies. Becka, I love all the veggie dishes on your blog! :)

    • http://www.blogger.com/profile/01549774687334791659 Kim Bee

      I have this overwhelming desire to pull a Wayne’s World moment and say “I’m not worthy, I’m not worthy.” This is gorgeous. I bet it tastes even better than it looks, although I am not sure how that is possible.

    • http://www.blogger.com/profile/06497226806665401448 ButterYum

      Well Howdy Cooking Cowgirl – what a lovely blog you have. I linked to you through a comment you left on another blog (sorry, can’t remember which). Loved your blog name and just had to check you out. You got yourself a new follower.


    • http://www.blogger.com/profile/03117966312490112957 Sarah

      Gorgeous! I’ll be keeping my eyes open for white eggplant this weekend!

    • http://www.blogger.com/profile/16973924525398266766 Cookin’ Cowgirl

      Kim Bee, hilarious!
      ButterYum, thanks! You’re so sweet! I’m headed over to check out your site now 😉
      Sarah, thanks! Please let me know how it turns out if you get a chance to make it.