A variation on a traditional ratatouille, this can be served cold or warm, and by itself or alongside a grain salad or crusty baguette.
Serves 8
Ingredients
• 1 medium eggplant (about 1 pound), cut lengthwise into 8 wedges
• Kosher salt
• 3 tablespoons olive oil, divided
• 2 medium onions, sliced thickly (about 1⁄2-inch)
• 1⁄4 teaspoon crushed red pepper flakes
• 1 tablespoon chopped garlic (about 3 cloves)
• 2 cups plum tomatoes, chopped
• 1⁄4 cup fresh oregano or parsley, chopped
1. Sprinkle the eggplant wedges liberally with kosher salt; set aside for 10 to 15 minutes, until water visibly pools under the wedges (this extracts some bitter juices, making the eggplant especially mellow for this recipe). Dry the eggplant off with a towel.
2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet until a piece of vegetable sizzles when added. Fry the eggplant wedges until they are lightly browned and bubbling with juice. Transfer to a cutting board and cut into large (2-inch) pieces.
3. Put remaining olive oil in the skillet, and heat 1 minute over medium heat. Add onions, crushed pepper, and garlic; cook, stirring occasionally, until onions are very soft, about 10 minutes.
4. Add tomatoes, and cook just until they begin to break down into a chunky sauce. Add the eggplant and chopped oregano or parsley. Bring to a simmer; remove from heat. Season to taste.
