Richard's post above about broiled prawns inspired me to experiment a little. No prawns here; I had a bag of vegetables and herbs from the garden, and since we've been eating take-out for weeks for work reasons, I was determined to cook something garden-related tonight. Here is what I came up with. We didn't eat until 9:45 but it was a nice change.
Eggplant (I had three small ones; one large one would be about the same.)
Salt
Olive Oil
Sliced onion (I used one medium)
Garlic (I chopped three cloves)
Zucchini (I used 2 and sliced them; may chop them next time)
Peppers (I found a lonely red bell pepper at the back of the fridge and diced it. Green might have been better)
1 28-oz. can Italian tomatoes, drained (scooped out of the can with a slotted spoon; juice reserved)
Chopped Thyme (I used a Tablespoon or so)
Chopped Besil (I used a handful)
Pepper
Pizza Dough, frozen or whatever
Freshly grated Parmesan Cheese (another handful)
Fresh Sage leaves (about a handful, more or less)
Chopped Chives
Defrost your pizza dough, if frozen.
Dice the eggplant, cut into large dice and toss with salt in a colandar. Let stand until wilted, about 20 minutes. Rinse and pat dry.
Meanwhile, saute the onion in olive oil until soft but not brown.
Add the garlic and chopped eggplant and saute until tender.
Add the zucchini and peppers and saute until barely tender.
Add the tomatoes and break them up with a spoon. Season with thyme, basil and pepper. Taste for salt. Simmer, covered, until thickened, adding a little tomato juice if necessary. (I had to add water to keep it from scorching, but another time I might have to take the lid off to evaporate excess moisture.)
Toss the sage leaves with enough olive oil to coat them.
Preheat the oven to 425*F. Roll out the dough. Brush with olive oil. Top with the ratatouille mixture. Sprinkle with cheese and scatter on the oiled sage leaves. Bake for about 20 minutes, or until browned.
Let sit a few minutes; sprinkle with chives; serve.
Pretty good so far.
Eggplant (I had three small ones; one large one would be about the same.)
Salt
Olive Oil
Sliced onion (I used one medium)
Garlic (I chopped three cloves)
Zucchini (I used 2 and sliced them; may chop them next time)
Peppers (I found a lonely red bell pepper at the back of the fridge and diced it. Green might have been better)
1 28-oz. can Italian tomatoes, drained (scooped out of the can with a slotted spoon; juice reserved)
Chopped Thyme (I used a Tablespoon or so)
Chopped Besil (I used a handful)
Pepper
Pizza Dough, frozen or whatever
Freshly grated Parmesan Cheese (another handful)
Fresh Sage leaves (about a handful, more or less)
Chopped Chives
Defrost your pizza dough, if frozen.
Dice the eggplant, cut into large dice and toss with salt in a colandar. Let stand until wilted, about 20 minutes. Rinse and pat dry.
Meanwhile, saute the onion in olive oil until soft but not brown.
Add the garlic and chopped eggplant and saute until tender.
Add the zucchini and peppers and saute until barely tender.
Add the tomatoes and break them up with a spoon. Season with thyme, basil and pepper. Taste for salt. Simmer, covered, until thickened, adding a little tomato juice if necessary. (I had to add water to keep it from scorching, but another time I might have to take the lid off to evaporate excess moisture.)
Toss the sage leaves with enough olive oil to coat them.
Preheat the oven to 425*F. Roll out the dough. Brush with olive oil. Top with the ratatouille mixture. Sprinkle with cheese and scatter on the oiled sage leaves. Bake for about 20 minutes, or until browned.
Let sit a few minutes; sprinkle with chives; serve.
Pretty good so far.