Grilled Ratatouille
2 large eggplants, halved lengthwise
2 large green zucchinis, halved lengthwise
3 red onions, halved
15 roma tomatoes, halved
2 green bell peppers, halved and seeded
2 red bell peppers, halved and seeded
1 bunch green onions
Drizzle all the vegetables lightly with oil, then place on a preheated grill. Char them until visible grill marks appear and the vegetables are tender, flipping them as necessary. Cool vegetables until they can be handled, then cut into a large dice. Toss all together and season with additional oil, kosher salt, and cracked black pepper.
- Honey coconut marinated swordfish, grilled
- Grilled ratatouille with eggplant, zucchini, tomatoes, green peppers, red peppers, red onion, and green onion
- Garlic and herb roasted baby red potatoes
- Basil lime pesto
- Purple basil garnish
Eggplant Curry
2 large eggplant, large dice
salt
1/4 cup peanut oil
1 large onion, diced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 Tablespoon minced garlic
1 minced green chile pepper
2 large ripe tomatoes, diced
salt and cayenne pepper, to taste
Place the eggplant in a large colander and sprinkle liberally with salt Let stand fr at least an hour to allow the water to drain out.
Heat the oil in a large frying pan, and sauté until softened. Add the spices and sauté until aromatic. Add in the eggplant, then the tomato and simmer until eggplant is softened.
