My friend RSC has a sick baby and no husband for a few days, so I went over last night to help her out. While the baby was sleeping we decided to make dinner from whatever was on hand. We ended up with an eggplant, some mini peppers and tomatoes, half an onion and some sriracha. At first I suggested we make a frittata (baked omlett) with all of the veggies, but then got the idea to do a ratatouille. We served it over quinoa and finished it with a sprinkle of salty feta which totally brought the whole dish together. It came out a bit too spicy for RSC’s liking, but all in all it was a pretty successful pantry raid 🙂
Note: We made this with a cast iron frying pan. Cast iron adds a rich flavor to any dish; I have yet to purchase one but am definitely thinking about making the investment.
Ratatouille
2 Tbsp olive oil
1/2 onion, chopped
2 garlic cloves, minced fine
1 eggplant, cubed
1 cup chopped peppers sliced
3 vine-ripened tomatoes, chopped
1 14 oz. can diced tomatoes
1 tsp sriracha (or another spicy sauce)
salt and pepper to taste
1 Tbsp feta cheese
Directions:
- Heat oil in pan and saute onions until soft and translucent, 5 min. Add garlic and cook 3-4 minutes more.
- Add eggplant and peppers and cook 8-9 minutes until soft, stirring occasionally.
- Stir in chopped tomatoes, canned tomatoes, sriracha and salt and pepper to taste.
- Bring to a boil and cook down until juices from canned tomatoes have evaporated.
The cost:
onion: .25
garlic: .15
eggplant: 1.39
peppers: 2.19
fresh tomatoes: 1.29
canned tomatoes: 1.19
Grand total: $6.46; serves 4-6 over quinoa, rice or pasta