Garlic Eggplant-Zucchini Ratatouille

September 10, 2008 heavenlygardens

Yesterday our garden produced a most abundant dinner for us. I love those days when I can reach my goal of serving a meal that is almost completely from our garden. Last night’s dinner was one of those.

Here’s what I picked from our garden: zucchini, eggplant, garlic, endive, Sweet 100 cherry tomatoes, basil, oregano, grapes, strawberries, white raspberries, and spearmint.

And here’s our dinner menu:

Garlic Eggplant-Zucchini Ratatouille
This is my version of ratatouille without the tomatoes because we only had enough cherry tomatoes for our salad.

1. Chop the eggplant and zucchini into cubes.

2. Prepare 2 to 4 cups of white or brown long-grain rice in a saucepan. The amount of rice you prepare depends on the number of people you plan to feed. I usually estimate 1 cup of rice per adult and one-half cup per child.

3. Heat 1/4 to 1/2 cup extra virgen olive oil in a large skillet. You may need to use more as the amount of oil and size of the skillet depends on the amount of vegetable you are preparing.

4. When the oil is hot, add the eggplant and zucchini. You may need to add more olive oil if the eggplant soaks up too much.

5. Cover and let cook on a medium heat, stirring occasionally, until the eggplant and zucchini are soft.

6. When the eggplant and zucchini are almost fully cooked, add chopped garlic to taste.

7. Cover and cook until the garlic pieces are soft enough to stick a fork into them.

8. Serve over rice.

Endive & Tomato Salad
1. To prepare this salad, I rinsed and drained the endive, tomatoes, basil, and oregano, then mixed them in a bowl and added olive oil and lemon juice for dressing. You can add salt, pepper, and other spices for added flavor.

You can select from one of three different options for this fruit combination for dessert: grapes, strawberries, white raspberries.

1. Serve grapes, strawberries, and white raspberries in a bowl and let everyone nibble on them using their fingers.

2. Place the fruit in individual serving bowls and top with heavy whipped cream. Garnish with a sprig of mint.

3. Mix the grapes, strawberries, and white raspberries in a bowl with plain, vanilla, raspberry, or strawberry yogurt. Serve in individual serving bowls. Garnish with a sprig of mint. This is my favorite because it reminds of me of ice cream without the added fat!

How I love it when I can serve a garden-fresh meal!

Would you like to share some of your garden-fresh meals with us? I’d love to hear about them.

To Your Gardening Abundance!



Entry Filed under: Garden Recipes, Gardening, Recipes and tagged: , , , , , , , , , , , , , , , ,

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