1. Prick eggplant on multiple sides with fork. Place in aluminum foil lined pan to help clean up juices. Broil in oven and turn when a side turns black. All sides must be very soft and will most probably be black. Cool when finished- approx. 10-15 minutes.
2. Slice onion and fry in olive oil until tender & slightly browned. Remove from pan so they do not continue to cook.
3. Dice tomatoes into large portions and fry in olive oil WITH (minced) GARLIC. Mix (folding gently with rubber spatula) with fried onions.
4. On cutting board slice eggplant open lengthwise. With Tbsp. remove interior taking care not to collect skin. A simple motion running from top to bottom should suffice if the eggplant is cooked. If flesh is not super tender return to oven & broil longer.
5. In large bowl combine tomatoes, onions, eggplant & tomato paste. Mix well. Season with salt & pepper to taste.
6. Toast French bread (with Mozzarella or other cheese if desired).
7. Place spoonful of Rattatou on bread and serve. Rattatou may be any temperature you desire.
Comments Add your comment
Add a comment