Eggplant Ratatouille
From Emerson School Student Teacher (1997), modified by Barb Dyche Estes
Try this served with roast chicken (the kind from supermarkets work just fine) for a quick dinner and easy lunch to bring to work. This is my favorite “diet” food.
1 Large eggplant, peeled and cubed
1-2 Bell pepper(s), diced
1 Large onion, peeled and diced
2 Medium jalapeno peppers, diced
¾ Cup olive oil
2 Six-ounce cans tomato paste
2 Cans water
1/3 Cup wine vinegar
2 Tbsp. sugar
1 Tbsp. oregano…more can be added depending on taste
1 Tbsp. garlic powder (or a couple of cloves of fresh garlic, crushed)
Salt and pepper to taste
Taco chips
Simmer eggplant, green pepper, jalapeno pepper, and onion in ¾ cup oil until soft. Combine tomato paste with water and rest of ingredients. Simmer approximately 45 minutes. Pour into a bowl. Serve warm or at room temperature. Serve with taco chips or and/or meat.