I know Julia Child would scold me, but tonight I made a lazy version of Ratatouille. Instead of preparing each vegetable separately and then combining them to cook togegher, I roasted them all together in one big pan. Today's version used one eggplant, two red peppers, several small green and yellow zucchini, three leeks, and four good tomatoes. All were purchased from my neighborhood farmer's market.
I cut the vegetables in chunks, placed them in a large, enamel-covered cast iron roasting pan (Le Creuset), added olive oil, big chunks of garlic, coarse sea salt and freshly ground black pepper, I went out the the garden to pick some herbs (thyme, rosemary, basil and parsely) and scattered these on top.
I baked the ratatouille at 350 degrees for over an hour, until the vegetables were caramelizing and nicely done. The aroma was heaven, and filled the house, making me feel that I was back in the house we once rented in Provence. I enjoyed a big helping of the flavorful ratatouille for dinner, over a rice/millet/amaranth medley, and topped with some fresh goat cheese. Delicious!Eggplant Flan [posted by Ann]
Inspired by Joan, I wanted to cook with the gorgeous assorted eggplant varieties from Ridge Bridge farm at the Shaker Square Farmers Market.
I tried a recipe for eggplant flan from Claudia Roden's Book of Jewish Food, Almodrote de Berengena. It is a classic Jewish dish of Turkey, probably coming originally from Spain. The ingredients are eggplant, feta cheese, eggs, bread crumbs, grated gruyere cheese, and oil. I'll just summarize it, since I didn't measure the ingredients very carefully. The eggplants are roasted and then mashed. The feta cheese is mashed and mixed with 2 beaten eggs, 1/2 cup bread crumbs, 3/4 cup grated Gruyere cheese, and 4 tablespoons of olive oil. I added some chopped parsley and smoked paprika. (Penzey's Turkish blend would be another great seasoning.) All ingredients are combined well and transferred to an oiled baking dish. The flan is topped with another 1/4 cup of grated gruyere and baked for an hour at 350 degrees F.