Not ratatouille

When eggplant is readily available, I like to keep it on hand at home. I love making eggplant parm, or when I am short on time, ratatouille.
I set out to make ratatouille last night, but under-oiled my pan, so I charred the eggplant and peppers. I added more oil but it ended up being too much, so instead of tomato paste I added some cooked rice I had in the fridge and ended up with this concoction- eggplant, peppers, mushrooms, olive oil and brown rice, salt and pepper. Greater than the sum of its parts. It was so delicious I’m adding it to the rotation in my eggplant season repertoire.

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About lemonadestorm

Feminist, Vegetarian, Environmentalist, Nerd Trying to make a living without growing up or taking life too seriously; after all, it isn’t as if I’m going to get out of it alive.
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