Egglplant

“Wow!” is all I could say when walking through the farmers market this weekend. Summer is definitely my favorite season of produce and with all of the rain we had last season, the bounty at the market is just breathtaking. Eggplant is on my mind this week… although it was a hard decision to make! Eggplant is a part of the nightshade family, making it originally thought to be poisonous. Therefore, in most traditional cooking methods, it is salted and allowed to sweat prior to cooking. The aubergine is a delicate, tropical perennial plant and is classified as a berry, with the fruit of the plant containing numerous small, soft, and edible seeds. Like the tomato, the skin and seeds can be eaten, but the eggplant does need to be cooked to be edible. There are many varietals of eggplant, ranging from Japanese, which are long and skinny, to fairytale, which are short and fat, to traditional Italian, and so many more. 

The eggplant is rich in prebiotics, therefore making it a great addition to our diets for digestive health. It aids in indigestion, constipation, and flatulence by stimulating the secretion of gastric juices that help our body process food and absorb nutrients. Eggplants are also rich in potassium, calcium, and vitamin K, all of which are excellent for promoting bone health. The aubergine is also rich in an antioxidant known as nasunin, part of the anthocyanin family. It helps fight oxidative stress and inflammation, both of which we know are the cornerstones of most diseases. Rich in cancer fighting compounds, chlorogenic acid, the eggplant also helps to fight certain tumor growth and cancer cell formation. As if those benefits aren’t enough, eggplants are also helpful in lowering bad or LDL cholesterol, as well as helping to keep us feeling full and satiated. 

Eggplants are very versatile in the kitchen, but today I am choosing to go old school and give you my favorite ratatouille recipe. Utilizing all of summer’s bounty of vegetables, ratatouille is an incredible side dish served hot or room temperature, mixed with pasta for a lovely weeknight dinner, or serving on top of creamy polenta. Enjoy! 

Summer Ratatouille

Yield: 6 Servings 

4 pounds ripe Roma tomatoes, tops removed and quartered
2 pound medium eggplant, peeled and cut into ½-inch cubes
2 each red bell pepper, cut into ¾-inch squares
2 each orange bell pepper, cut into ¾-inch squares
1 pound zucchini, cut into ½-inch cubes
1 pound yellow squash, cut into ½-inch cubes
12 ounces cremini mushrooms, quartered
12 each garlic cloves
½ cup olive oil
1.5 teaspoons kosher salt
1 teaspoon black pepper
1 pound slow roasted tomatoes or sundried tomatoes in oil 
½ cup basil, chiffonade
2 tablespoons fresh rosemary, chopped
2 tablespoons good quality balsamic vinegar glaze

Directions:

1. Preheat oven to 400 degrees. Line 2 baking sheets with parchment.

2. Arrange tomatoes on the parchment baking sheet along with the eggplant and mushrooms. Drizzle with some of the olive oil and season with salt and pepper.

3. On the other baking sheet, arrange the bell peppers, zucchini, yellow squash and garlic cloves. Drizzle with olive oil and season with salt and pepper.

4. Transfer to the oven and roast for 25 to 30 minutes, stirring halfway cooking time.

5. Remove from the oven and add all roasted vegetables into a large bowl. Drizzle with the balsamic vinegar, add in the slow roasted tomatoes, basil, and rosemary. Toss to coat all and test for seasoning.