Not your usual Ratatouille

Have you ever had a movie induce a specific food craving? I cant sleep when this happens!! So here's a recipe from a movie I've watched over and over again! You know how much I love zucchini (obviously, its appears all over this blog!) but cauliflower makes a much more interesting contribution to ratatouille, because its crunchy chew complements the creaminess of the eggplant beautifully. If you prefer, replace the cauliflower with 2 or 3 small zucchinis or 1 large summer squash. To add more substance here, stir in some white beans, cut pasta, roasted potatoes, or bits of chicken or feta cheese as the cooking nears its end.

Ingredients
1 medium or 2 small eggplants (about 8 ounces)
1/2 cup olive oil
salt and black pepper
1 small onion, chopped
1 tablespoon minced garlic (I always keep minced garlic in a jar with olive oil)
1 red pepper chopped
2 medium tomatoes, cored and chopped (boil to take skin off and seeds)
1 tablespoon chopped fresh thyme (optional)
1/2 cup chopped basil leaves, for garnish
freshly squeezed lemon juice (optional but do it!)

Step by step
1. Cut the eggplant into large cubes (sprinkle them with salt and place them in a colander for 30 min. I dont know WHY but it increases the flavor but if you dont have the time dont do it) Then rinse, drain and pat dry.
2. out 2 tablespoons of the oil in a large skillet over medium heat and when hot, add eggplant, sprinkle with salt and pepper and stir occasionally until soft and golden, about 10 min. remove and drain on paper towel.
3. put in the remaining 2 tablespoons oil in the pan and ass the cauliflower. Cook, stirring ocassionally, until it loses its crunch about 4 min. Add onion, garlic, and red pepper and cook and stir for another minute or two, until they are soft. add the tomato and thyme and cook for another minute, until the tomato just starts to release its juice. Return the eggplant to the pan, along with basil leaves. Give a good stir, taste and adjust seasoning (this is a good time to improve your chef skills and shake the pan throwing veggies up in the air and catching them!) finally, the lemon juice.

The ratatouille will keep for a couple of days, covered and refrigerated! May your dreams be filled with delicious meals and wines (not rats in your kitchen!) .

-Recipe from Food Matters