Spices that complement eggplant include allspice, basil, bay leaves, garlic, chili powder, oregano, sage, thyme, marjoram, and parsley. And its a natural combination with tomatoes and onions, as in the popular dish Ratatouille. Ratatouille is usually served as a side dish, but also may be served as a meal on its own. (Recipe By: Steve Spanelli; Photo Credit: Erin McKinney)
Heat oil in a large sauté pan over medium-high heat, and add onions and garlic. Cook for about 4 minutes, then add the eggplant and sweet and hot peppers.
Continue cooking for several more minutes until vegetables soften and begin to slightly caramelize.
Add squashes and tomatoes. Cook a few more minutes, then add the remaining ingredients. Allow to cook until excess liquids have reduced and thickened.
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