Ratatouille

Tonight's supper. Plain ol' easy comfort food.

I know, I know, people get freaked by eggplant sometimes, I think. In this recipe I 'salted' and drained the eggplant cubes (see recipe) so they aren't supposed to be as bitter.

I add garbanzos/chickpeas for a little protein and usually serve over couscous or quinoa.

Oh - and the blue bowl? I made it in a pottery class in college. It's my favorite "comfort food" bowl, wide, deep and easy to hold.

Ratatouille

1 eggplant, cubed
1 Tb. salt (for eggplant!)
1 can (or 2 cups) garbanzos
2 small onions, cut in quarters
4 cloves garlic, sliced
2 red bell peppers, de-seeded and cut in bite sized pieces
4 tomatoes, cut in large pieces
1 zucchini, cut in bite sized pieces
1-3 tbs. olive oil
2-3 teaspoons herbs de Provence
(OR: whatever blend works for you - rosemary, basil, oregano, thyme etc...)
salt to taste
dash of cayenne pepper
1/2 cup stewed tomatoes

Directions:
Cube the eggplant, toss with the 1 Tbsp. salt and put in a colander for 20 min.
In a large frying pan, place the olive oil and saute the onion.
Add the bell pepper and zucchini.
When they begin to soften, add the garlic and raw tomatoes.
Rinse eggplant cubes and drain/blot well on a paper towel.
Add eggplant to frying pan.
Add the seasonings, garbanzos/chickpeas and enough stewed tomatoes so the vegetables don’t stick to the pan, but not so much that they are swimming in liquid.
Cook until vegetables are done to your preference.

Serve over couscous or rice.