A Vegetarian Dish with Eggplant, Zucchini and Tomatoes Topped with Bread and Cheese


1 medium eggplant. about 2/3 pound
1 onion
2 tablespoons olive oil
1 clove garlic, crushed
2 zucchini
4 large tomatoes
2 tablespoons tomato paste
4 tablespoons chopped fresh parsley 4 fresh basil sprigs


2 slices whole-grain bread
2/3 cup crumbled feta
1 tablespoon olive oi


  1. Trim and discard the stem end of the eggplant and cut the flesh
    into 1/2-inch cubes. Chop the onion. Heat the oil in a large saucepan over high heat, add the onion and garlic, and cook for 1 minute. Add the eggplant, reduce the heat to medium, and cook for 5 minutes, stirring occasionally, until softened.
    2 Meanwhile, cut the zucchini into 1/2-inch cubes. Add them to the pan and continue to cook for another 2 minutes. stirring occasionally until the vegetables start to brown.
    3 Preheat the broiler to high. Dice the tomatoes then add them with the tomato paste to the pan. Stir in 1/3 cup of cold water. Heat the mixture until simmering, cover. and cook over a medium to medium-low heat for 8-10 minutes. Stir in the parsley and transfer to a shallow ovenproof dish.
    4 For the topping. cut the bread into 1/2-inch cubes. Add the feta to a bowl with the bread, then pour in the oil and toss to coat. Sprinkle the topping over the ratatouille and broil for 1-2 minutes. or until the cheese softens and the bread browns. Strip the leaves from the basil sprigs and sprinkle them over the ratatouille before serving.

Cook’s Tip

Don’t worry about salting the eggplant before use. In the past, eggplant cultivars were bitter and had to be salted (known as degorging) to draw out the sour juices, but varieties available in supermarkets

Makes 4 servings.

Source: Super Foods