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Eggplant Casserole “Ratatouille”

24 Apr

Ratatouille with Meatloaf

Eggplant Casserole "Ratatouille"

Ingredients:

  • 1 eggplant, peeled & cubed
  • 1 zucchini, peeled & cubed
  • 6 slices of bacon, slices cut in half, then cut into small strips
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 green onions, roughly sliced
  • 4 tomatoes, cored, seeded and chopped
  • black pepper, optional
  • 1 green bell pepper, optional
  • Olive Oil, if necessary

Let your cubed eggplant and zucchini sit for 30 minutes on paper towels so their natural moisture is released. At the end of this 30 minute period pat them dry with paper towels.

In a medium skillet over medium heat cook the bacon strips until they are browned. Remove and set aside the cooked bacon. Pour any bacon fat into a metal or glass bowl and set aside as it may be needed within the upcoming cooking process. Do not wipe out the skillet. Add the yellow onion and green onions to the skillet and saute over medium heat in the small amount of bacon fat that is remaining in the skillet. Saute until these vegetables soften. (Add the green bell peppers with the onions if you are using them.) Stir in the tomatoes and garlic, season with black pepper if desired. Place this vegetable mixture in a small casserole dish.

Increase the heat to medium high heat, add a small amount of the reserved bacon grease or Olive Oil if needed for frying in the skillet. Add the cubed eggplant and zucchini, fry them until they are lightly browned.  Be careful not to use too much grease or oil because the eggplant and zucchini will absorbed them. You may need to work in batches. Place the fried eggplant and zucchini over the onion tomato mixture in the casserole dish. Top with the fried bacon. Under a low broil cook until the top is crisp and browned, about 5 minutes.

Suggestions: Change the flavor a bit by adding chopped Parsley, a little thyme and oregano between the vegetable layers. Brighten the flavors by adding the combination of rosemary and dill. When in season I love adding green, red and yellow bell peppers, or in late summer making the casserole mostly with different squashes. Some sunflower seeds as a garnish are also nice. The main ingredients always found in my Ratatouille are eggplant, onions, tomatoes and garlic….after that your imagination is the only thing holding you back.

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Posted by on April 24, 2012 in Paleo recipes, Vegetables

 

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