- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 yellow bell peppers, diced (about 2 cups)
- 1 large yellow onion, diced (about 2 cups)
- Salt and freshly ground black pepper
- 1 large eggplant (1 1/2 pounds), diced (about 9 cups)
- 1 large zucchini (1 pound), diced (about 3 1/2 cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- 3 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes, (optional)
- 1 1/2 pounds ripe tomatoes, diced (about 4 cups)
- 1/2 cup fresh parsley, chopped, plus more for serving
- 6 large fresh basil leaves, torn, plus more for serving
- Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
- Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving
Copyright 2019 Television Food Network, G.P. All rights reserved. Photo by Caitlin Ochs
- Kosher salt and finely ground black pepper
- 1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
- 1/3 cup extra-virgin olive oil
- 2 cups cherry tomatoes, quartered
- 1 anchovy fillet
- 1 garlic clove
- 1 cup Greek yogurt
- 1/4 cup chopped fresh dill, plus whole fronds for garnish
- 1 pound farfalle
- 1/4 cup torn fresh basil leaves
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
- Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and a few grinds of pepper.
- Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.
Copyright 2016 Television Food Network, G.P. All rights reserved.
- Eggplant sliced 1/16 – ⅛ inch thick
Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a firm Japanese eggplant 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes.Transfer the chips to a rack to cool. ENJOY!
Courtesy of Food Network Magazine photo by Jason Varney
- 2 eggplants
- Olive oil, for drizzling
- Sprinkle of chili powder
- Sprinkle of kosher salt
- Sprinkle of freshly ground black pepper
- 8 ounces feta, diced
- 4 Roma tomatoes, diced
- 1 hothouse cucumber, seeded and diced
- 1 cup fresh flat-leaf parsley, chopped
- 1 lemon, sliced in half
- Heat a grill pan over medium heat.
- Slice both eggplants lengthwise into 3 thick steaks. Drizzle with some olive oil and sprinkle with the chili powder, salt and pepper.
- Grill the eggplant steaks until tender and nicely marked by the grill pan, about 4 minutes per side.
- Transfer the eggplant steaks to individual serving plates and sprinkle with the feta cheese, tomatoes, cucumbers and chopped parsley and top with a squeeze of lemon.
Recipe Courtesy of Ree Drummond Photo Courtesy of the Food Network
- 1 large eggplant
- Olive oil spray
- Garlic Salt
- 1 1/2 cups shredded Mexican blend cheese
- 3/4 cup real bacon pieces
- 6 scallions (chopped)
- Preheat the oven to 425 degrees F.
- Slice eggplant into round discs, about 1/4 – 1/2 inch thick (thinner rounds will get crispier).
- Place the eggplant rounds on a baking sheet, spray both sides of each with a light coating of olive oil spray, and sprinkle with a small amount of garlic salt.
- Place the rounds in the oven and bake for 25-30 minutes, until the rounds are getting brown and crispy.
- Remove the baking sheet from the oven. Top each round with the shredded cheese and the bacon crumbles.
- Return the baking sheet to the over for 5-10 minutes, until the cheese is melted.
- Sprinkle the scallions over the rounds and serve.
Recipe And Photo Courtesy of Kristin King of Dizzy Busy & Hungry