Ratatouille made with fresh eggplant and zucchini gets even better after a couple days. Provence - The Beautiful Cookbook
Ratatouille made with fresh eggplant and zucchini gets even better after a couple days. Provence - The Beautiful Cookbook
Select eggplant that is firm, smooth skinned and heavy for its size. Use it within two days of purchase. Eggplant is a good source of folic acid and potassium. Cook it in a variety of ways, including baking, broiling and frying.
Late spring is the peak season for zucchini. Pick small, young, tender zukes with thin, blemish-free skins that have vibrant color. Grill, saute, steam, bake or deep-fry the versatile zucchini.
Combine both veggies in a low-fat ratatouille: Layer equal amounts of cubed eggplant, chopped tomatoes and sliced onion, zucchini and green bell pepper in a deep casserole dish. Sprinkle with minced fresh parsley, basil and garlic, and salt to taste. Drizzle lightly with olive oil. Refrigerate overnight; then bake, covered, for three hours at 350 degrees. Sprinkle with ground pepper and torn basil.
Ratatouille flavors meld and improve after a couple of days. Serve it hot with grilled or roast lamb, pork, veal or poultry. Mix it into scrambled eggs. Or serve it cold as a refreshing luncheon starter.
Other tasty values include strawberries at 87 cents for a 12-ounce basket at Safeway, and broccoli for 59 cents a pound at Times. Star Markets feature extra-large island eggs at two dozen for $3 and bananas at 59 cents a pound.