Savor Local Produce: Eggplant and a Provencal Ratatouille Recipe!

Savor Local Produce: Eggplant!

EGGPLANT

If you have been following me on my Insider’s Community EzineFacebook or Instagram, you know that I am a huge fan of local, seasonal produce! One of my favorite excursions is to my local farmer’s market to pick up a wealth of fresh locally-grown organic veggies! While summer may be winding down and transitioning into fall, there is still a bounty of delicious fresh, local food to be found at the farmer’s market. Eggplant is abundant at this time of year at my local market and has a wealth of delicious benefits!

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Eggplant

Eggplant or aubergine comes in a variety of colors ranging from white to green to deep purple. It is packed with phytonutrients which soak up free-radicals in the body, protecting us from oxidative stress. Choose shiny, firm eggplants with the fuzzy green cap tightly attached. The flesh should give a bit when pressed gently and the skin should be smooth and shiny without wrinkles. 

You can season this versatile veggie in a variety of ways. Try using it instead of lasagna noodles for a grain-free alternative to this classic Italian favorite. Or saute it with Moroccan spices. Eggplant is also great when sliced and grilled.  

A classic way to utilize late-summer veggies such as eggplant is in a traditional Provençal Ratatouille. Ratatouille was invented by Provençal peasants and melds the flavors of eggplant, zucchini, tomatoes, bell pepper, onions, and garlic. Because they veggies cook at different rates, a few simple steps ensures each is presented in its optimal state. 

This hearty Gluten-Free, Grain-Free, Egg-Free, Dairy-Free, Vegan dish can be eaten on its own or used to top some gluten-free pasta, atop chicken or eggs or combined with lentils or beans for a filling meatless meal! The leftovers are also delicious and a great addition to your non-toxic lunchbox 🙂

Simple | Pure | Whole Provencal Ratatouille

Dr. Jennifer Weinberg MD MPH MBE
Gluten-Free, Grain-Free, Egg-Free, Dairy-Free, Vegan This hearty Provencal dish can be eaten on its own or used to top some gluten-free pasta, atop chicken or eggs or combined with lentils or beans for a filling meatless meal!
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4

Ingredients
  

  • 2-3 cups assorted cherry tomatoes sliced in half
  • 1 large or 2 small eggplants cut into 1-inch chunks
  • 1 large yellow onion roughly diced
  • 2-3 cloves garlic peeled and smashed
  • 2 red orange or yellow bell peppers, seeded and diced in large chunks
  • 2 large zucchini or summer squash roughly diced in large chunks
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon fresh oregano chopped
  • 3 tablespoons organic virgin olive oil
  • sea salt & pepper to taste

Instructions
 

  • Toss the diced eggplant with 1 teaspoon sea salt and allow to drain about 20 minutes.
  • Preheat the oven to 350F.
  • Spread diced tomatoes on a rimmed baking sheet and drizzle with olive oil. Bake until roasted ~30 minutes, stirring a few times.
  • Pat dry the eggplant and place in a large pot with some olive oil. Cook over medium heat until golden, stirring frequently to avoid sticking. Add onions and cook until soft. Add garlic and continue to cook. Stir in peppers and summer squash and cook for an additional 3-5 minutes. Add roasted tomatoes and cook until all vegetables are soft and cooked but not mushy. Add fresh herbs and salt to taste.
  • Enjoy warm or at chilled.

How do you enjoy eggplant? Do have a favorite recipe for enjoying eggplant?

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This post was shared with: Motivation Monday, Meatless Monday with Tina Muir and Confessions of a Mother Runner, Tuesday’s TableTwo Cup Tuesday, Fat TuesdaySummer Family Fun Party, Create & Share DIY Recipe Party, Waste Not Want Not WednesdayAllergy-Free Wednesday, Crafty & Delicious Party, Full Plate ThursdayCreate It Thursday, Family Fun Friday, Gluten-Free Friday, Weekend Retreat, Real Food FridayFriday Five FeaturesHealthy Happy Green & Natural Party

Comments

  • Deborah Davis
    Reply

    I could eat this eggplant dish every day! Thank you for sharing your healthy and delicious Provencal Ratatouille recipe with us on the Healthy Happy Green and Natural Party Blog Hop. I’m pinning and sharing.

    • Dr. Jennifer L. Weinberg, MD, MPH, MBE

      Thank you for sharing and hosting Deborah! This has been a great year for eggplant at our CSA so I have been enjoying this ratatouille often!

  • Miz Helen
    Reply

    Thanks so much for sharing your awesome post with Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen

  • Danielle @ Poor and Gluten Free
    Reply

    Great post, Jennifer! I’m a big fan of eggplant, and really like it in baba ghanoush, or little baby ones stuffed with rice and cooked in tomato sauce. Thanks for sharing this on Waste Not Want Not Wednesday, I’ve pinned it 🙂

  • Marla
    Reply

    HI Dr. Jennifer,
    I love your recipe and all the different types of squashes and spices you have included. Its sounds so tasty and filled with loads of nutrition. Thanks for sharing on Real Food Fridays. Pinned.& twitted!

  • Chrissa – Physical Kitchness
    Reply

    Oooooo I want to make this! I love the variety of veggies you have here. Super comforting and healthy!! Glad I found you on the allergy free link party!

    • Dr. Jennifer L. Weinberg, MD, MPH, MBE

      Thanks for checking it out Chrissa! I love this flavor combo at this time of year when these veggies are so fresh and available at my local farmer’s market. I hope you enjoy it!

  • Julie @ Running in a Skirt
    Reply

    Great recipe! I love the use of eggplant in it. I don’t use eggplant enough, and this is reason enough to change that!

  • Deborah @ Confessions of a Mother Runner
    Reply

    I love making my own ratatouille also! I keep seeing these striped purple eggplant everywhere this year they are great. Thanks for linking up with us for Meatless Monday. Hope you check out some of the other blogs as well.

    • Dr. Jennifer L. Weinberg, MD, MPH, MBE

      Thank you for hosting and for your comment Deborah! Those striped eggplants are so beautiful. I am always in awe at how beautiful real food can be!

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