Archive for January 20th, 2007

Husband is out of town this weekend so it’s a great time to try some new recipes that I know Husband would not enjoy! I’ve had Ratatouille before but never made it so in my quest to continue to give H a variety of foods to taste and learn to like, I found this recipe in the Baby Food Book and decided to make it. I halved the recipe and altered it slightly. I must say it turned out pretty good.! I mixed it up with some pasta and H even liked it!

Source: The Healthy Baby Meal Planner


2 – eggplants
2 – onions, peeled & chopped
1 – clove garlic, crushed
olive oil (lots)
1 – bell pepper, seeded & diced (your choice – I used red)
4 – zucchini, trimmed and sliced
2 – large tomatoes, chopped
1 – bay leaf
1 tsp – thyme
1 tbsp – parsley, chopped
salt & pepper to taste

Cut the egg plants into 1/4 inch slices (do not peel). Put them in a colander, sprinkle with salt and set aside for 30-40 minutes (to drain out the bitter flavours). Meanwhile, cook the onion and garlic in 2 tbsp of the oil until the onion is soft and translucent. Add the bell peppers and a little more oil if necessary and cook for a further 3 minutes. Transfer the onion and bell peppers to a casserole dish.

Rinse the eggplant slices and dry with paper towels. Fry them in very hot olive oil to begin with (to seal the surface), then reduce the heat and fry for a further 5 minutes. If needed, drain. Transfer the eggplant to the casserole dish and add the sliced zucchini, chopped tomatoes, herbs and seasoning to taste. Cook in an oven preheated to 350F, covered, for about 30 minutes.

As it made quite a bit, I’ve frozen half of it – so Rob may even get to try it when he gets home! To serve, toss with whole wheat pasta, add some parmesan and fresh basil and enjoy. Or you could mix in a little Italian dressing, feta cheese and put into a Pita to eat. Try it, you might like it!

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