Monday, August 23, 2010

White Bean Ratatouille

This meal is kind of special.  It is the first dinner meal (not heated up in a microwave, mind you) that I have ever made with zero assistance from my sous chef, Mom. 

Last Thursday everyone was out of the house, and I fully took advantage of this time to cook and bake (be watching for a cookie posting!)  It took me an obscene amount of time to chop the vegetables, particularly to figure out how to cut up garlic and how to peel eggplant.  I have never cooked eggplant before.  In fact, I'm not even sure if eggplant has ever been cooked in my house even by someone who isn't me.  The kitchen has been christened.

Another reason why this meal is special?  It has a (minor) connection to the exciting news I am about to share.  Several times I have eaten the "white bean ratatouille" served up in the dining halls at my university, which is where I got the inspiration to add the delicious little beans to this recipe. Come fall quarter I will be working in the dining hall!  First real job! This may not seem exciting to those of you who understand "dining hall" to be code language for "cafeteria," but hey, I'd rather work around vegetables and desserts that I love than filing cabinets and office phones that I detest.  Think about that, and in the meantime, feast your eyes.

White Bean Ratatouille adapted from "Better Homes and Gardens Cook Book"

BH and G says that this recipe is "Mediterranean," but anyone who has ever seen that movie with the rat knows this is a bunch of bologna.

3/4 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
5-6 cups cubed, peeled eggplant
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1 14 oz can sliced tomatoes, undrained
3/4 cup chopped bell pepper (I like green)
3 tablespoons water

In a large skillet cook onion and garlic in hot oil over medium heat until soft.  Mix in eggplant, zucchini, tomatoes, bell pepper, and water.  Season to taste with salt and pepper.  Bring to boiling; reduce heat.  Simmer, covered, over medium-low heat until vegetables are tender.  Uncover and cook until most of the liquid has evaporated, stirring occasionally.  Stir in basil.

This recipe serves about three people.  If you only have two people, that's better because in my opinion the leftovers were better, especially eaten cold!

1 comment:

  1. Yummy, thanks for introducing me to a new item, eggplant. Not only has it never been cooked in our kitchen, I have never eaten it before either.