Roasted Ratatouille

 

There was a recipe for ROASTED RATATOUILLE in a section of my newspaper, and I had everything but the eggplants and onions growing in my garden. I like when that happens. I went to my local organic farmstand to buy the eggplants and picked up some onions, garlic, and sweet corn while I was at it. The recipe said to use thyme to season it, but I ignored them and used basil instead. I also didn't have enough cherry tomatoes, so I cut up some of my larger tomatoes.

 

Ingredients

2 eggplants, cubed

2 onions, diced

1 yellow bell pepper, cut into pieces

2 zucchini, cubed

12 garlic cloves, peeled and halved

Large handful of fresh basil

¼ cup — olive oil

Salt and black pepper to taste

2 cups — cherry tomatoes or cubed tomatoes

Dog Crisis Moussaka

MOUSSAKA is a Greek casserole usually made with something other than beans, but beans do very nicely as a substitute for that other substance. This dish is a good use for eggplants and can be served hot or room temperature. It can be made ahead and reheated, and it is good for leftovers.

The casserole is made in three parts, with a layering of thinly sliced eggplant and bean mix topped with a creamy sauce and perhaps some grated vegan cheese on the top.

Ingredients

Layer

1 large eggplant

Salt

Bean mix

2 15-ounce cans lentils or chopped chickpeas (or cook 1 cup dry in 2 cups water for 20 minutes)

1 large onion, chopped

1 clove garlic, minced

2 Tablespoons olive oil

2 15-ounce cans diced tomatoes (or 2 chopped fresh large tomatoes)

4 Tablespoons red wine (or red wine vinegar and 1 Tablespoon mushroom powder)

Salt and pepper to taste

1/2 teaspoon cinnamon

Creamy sauce

2 Tablespoons olive oil

1/4 cup whole wheat flour (or gluten-free flour of your preference)

1/8 cup arrowroot powder (or another thickener like tapioca starch or cornstarch)

2 cups plain soy milk

1/2 teaspoon salt

1/4-1/2 teaspoon allspice

Topping

1 cup grated vegan parmesan or mozzarella; divided, 2/3 in sauce, 1/3 on top

Method

Take one large eggplant and slice it very thinly, sprinkling it with salt and placing on a plate until you are ready to start layering. The salt will draw out the juices and possibly make the eggplant less bitter.

Meanwhile drain two fifteen-ounce cans (approximately two cups) of chickpeas or lentils. The chickpeas should be chopped up somewhat, but the lentils can be used as is. Saute a large chopped onion and garlic clove in two Tablespoons olive oil in a large pot until just beginning to brown. Add two cups of chopped tomatoes (or two fifteen-ounce cans), four Tablespoons of red wine, a sprinkle of salt unless the beans are already salted, a sprinkle of pepper, a half teaspoon of cinnamon, and the beans. Simmer this mixture for about twenty minutes in the uncovered pot until it is thickened.