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.
i’m on etsy, too: