Eggplant
To store: refrigerate eggplants wrapped in loose bag
(open so squash can breathe).
Preparation: Cooked eggplant has a silky texture and absorbs flavors
that surround it. Remove stem and cap, wash well.
SLICES—cut 1-inch round slices, brush with oil and season with small amount of
salt and pepper. GRILL over indirect heat until golden brown with darker grill
marks, about 5-7 minutes per side (depending on heat). ROAST on cookie sheet at
400° for 20-30 minutes or until soft and golden.
CUBES—slice into 1/2-inch cubes. SAUTE in small amount of oil over mediumhigh heat with salt and pepper to taste for 5-8 minutes or until soft.
WHOLE—prick surface with sharp knife in several places and ROAST on cookie
sheet in 400° oven until eggplant collapses (about 30-60 min, depending on size).
Scoop flesh from skin. Combine with other ingredients for a tasty dip!
Flavors to match with: tomatoes, onions, garlic, roasted peppers, fresh herbs, and
parmesan cheese.
© 2011 Greater Pittsburgh Community Food Bank
For more great recipes visit www.pittsburghfoodbank.org/programs/recipes.aspx
Ratatouille! (Rat-a-too-ee)





2 Tbl olive oil (or canola)
1 medium onion, chopped
(about 1 cup)
4-6 cloves garlic, minced
2 pounds eggplant, cut to 1/2inch cubes (about 2 large
eggplants)
2 bell peppers, seeds removed





and diced (about 4 cups)
1 pound tomatoes, cored and
chopped (2-3 tomatoes)
1 1/2 tsp dried Basil
1/2 tsp salt
Black pepper to taste
2 Tbl parmesan cheese
(optional)
1) Heat large pot over medium heat. Add oil, black pepper, and
onion. Cook onion 3-5 minutes, stirring frequently.
2) Add garlic, cook another minute, stirring constantly.
3) Add eggplant , bell pepper, and salt. Sauté 5 minutes or until
eggplant starts to soften.
4) Add tomatoes and dried basil. Simmer 15 minutes or more.
5) Top each serving with 1 tsp parmesan cheese, if desired. This
dish goes nicely over toasted bread.
Serves 6
© 2011 Greater Pittsburgh Community Food Bank
For more great recipes visit www.pittsburghfoodbank.org/programs/recipes.aspx
Ratatouille! (Rat-a-too-ee)





2 Tbl olive oil (or canola)
1 medium onion, chopped
(about 1 cup)
4-6 cloves garlic, minced
2 pounds eggplant, cut to 1/2inch cubes (about 2 large
eggplants)
2 bell peppers, seeds removed





and diced (about 4 cups)
1 pound tomatoes, cored and
chopped (2-3 tomatoes)
1 1/2 tsp dried Basil
1/2 tsp salt
Black pepper to taste
2 Tbl parmesan cheese
(optional)
1) Heat large pot over medium heat. Add oil, black pepper, and
onion. Cook onion 3-5 minutes, stirring frequently.
2) Add garlic, cook another minute, stirring constantly.
3) Add eggplant , bell pepper, and salt. Sauté 5 minutes or until
eggplant starts to soften.
4) Add tomatoes and dried basil. Simmer 15 minutes or more.
5) Top each serving with 1 tsp parmesan cheese, if desired. This
dish goes nicely over toasted bread.
Serves 6
© 2011 Greater Pittsburgh Community Food Bank
For more great recipes visit www.pittsburghfoodbank.org/programs/recipes.aspx
Eggplant
To store: refrigerate eggplants wrapped in loose bag
(open so squash can breathe).
Preparation: Cooked eggplant has a silky texture and absorbs flavors
that surround it. Remove stem and cap, wash well.
SLICES—cut 1-inch round slices, brush with oil and season with small amount of
salt and pepper. GRILL over indirect heat until golden brown with darker grill
marks, about 5-7 minutes per side (depending on heat). ROAST on cookie sheet at
400° for 20-30 minutes or until soft and golden.
CUBES—slice into 1/2-inch cubes. SAUTE in small amount of oil over mediumhigh heat with salt and pepper to taste for 5-8 minutes or until soft.
WHOLE—prick surface with sharp knife in several places and ROAST on cookie
sheet in 400° oven until eggplant collapses (about 30-60 min, depending on size).
Scoop flesh from skin. Combine with other ingredients for a tasty dip!
Flavors to match with: tomatoes, onions, garlic, roasted peppers, fresh herbs, and
parmesan cheese.
© 2011 Greater Pittsburgh Community Food Bank
For more great recipes visit www.pittsburghfoodbank.org/programs/recipes.aspx