Eggplant Ratatouille

My mother called this “chambaut”, and that’s the phonetic spelling.  She said it meant mixed up pot, in what language I can’t say.  She never wrote down the recipe since it was just something she made when there were plenty of eggplant and zucchini in the garden.  She might have also added some cooked potatoes to the mix.

1 globe eggplant, peeled and diced
2 medium zucchini, diced
1 large yellow onion, sliced
1 sweet pepper, sliced (any color)
3 cloves garlic, minced
1 can (32 oz.) whole tomatoes (packed in juice not puree)
several sprigs of fresh parsley, finely chopped
fresh basil leaves (about 6), finely chopped
salt to taste
olive oil and/or butter

In a wide (3 quart) pot saute the eggplant, then the zucchini in olive oil for a couple minutes, until lightly browned. In the meantime, in a large frying pan over medium heat saute the onions, peppers and garlic until beginning to soften.

Drain the tomatoes, reserve the juice for another dish. Slice the tomatoes into thin strips and add to the onions and peppers. Continue to cook just until they soften and add to the eggplant and zucchini. Add salt and parsley and some of the basil. Cover and simmer until everything is softened and the flavors meld. If the mixture seems to dry, add some of the reserved juice

Finish with the remaining basil. Mom would have added a tablespoon of butter.

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One thought on “Eggplant Ratatouille

  1. Mom used to like to make this after she made a pot of sausage and peppers. She would use the left over sauce. It always added great flavor.

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