Joey's Slow Cooker Ratatouille

  Do you have a vegetable garden? I must say that one of the drawbacks of living in an apt building is that I don't have a back yard in which to grow my own vegetables. I just love the idea of planting tons of zucchini and eggplant and peppers, and of course I would also grow lots of fresh herbs. I remember my brother Denny used to have a garden when I was growing up and I loved all the fresh tomatoes an basil he would grow.
 Anyway, when Denny had his garden, I remember thinking "what are we gonna do with all of this extra eggplant and zucchini?" Well, ladies and gents, here's your answer! You throw them into a slow cooker and you make ratatouille! Now, I know that this is not the same ratatouille as in the Pixar movie (eventually I'll get around to making that one). This one is just a basic vegetable stew, and it's absolutely fantabulous. It's super simple too! Make as much or as little as you like. Then serve it with some crusty bread. YUM. Sounds like the perfect summer dinner to me! And you didn't even need to turn on the oven.  Hmm.. maybe SOME DAY I'll have my own garden!!! Who knows?



1 large eggplant
2 medium zucchini
2 medium yellow summer squash
1 large red bell pepper
1 large green bell pepper
1 large yellow onion
2 large tomatoes
3-4 cloves garlic
1 small can tomato paste
1 bay leaf
6-7 sprigs of fresh thyme
a pinch or two of crush red pepper flakes
kosher salt to taste
1 tbs sugar
fresh basil
grated Parmesan cheese


Cut eggplant into large cubes (no need to peel). Lay the cubes in one even layer on a baking sheet. Sprinkle with a few teaspoons of kosher salt. Set aside for at least 30 minutes. In the meantime, slice all other veggies into large chunks. Chop garlic. Tie a few sprigs of thyme together with cotton twine.
 Rinse eggplant cubes of excess salt and drain well. Pat extra liquid dry with paper towels.
 Add everything to the slow cooker except for the basil and grated cheese. Stir well until the tomato paste is mixed throughout. Cover and cook on low for 5 hours, stirring about halfway through.
To serve, sprinkle with grated cheese and chopped basil. Can be served hot, chilled, or at room temperature.



Tips:
Fresh herbs are definitely the way to go. Just sayin! I mean, sure you could use dried herbs but it won't be the same. 
Be sure to salt the eggplant for at least a half hour before you cook it. It helps pull out all the bitter liquid inside the eggplant, so I stand by it for all eggplant dishes. This is one rule that I NEVER skip!!

Eggplant Burgers

Whenever I get a food idea or see an interesting food something on TV, I immediately make a note of it in my phone. It's just an ongoing list of all different kinds of foods, and usually an extra note saying where I saw it, etc. Well, this is one of the ideas from my list, but when I added it to my notes, I neglected to say where I saw it. It was from quite a while ago, and my note was just a list of ingredients. My guess is that I saw someone making it on tv and then jotted down what they were adding.
Anyway, I've FINALLY gotten around to trying it! OMG they were delicious!! Really easy, and so tasty! So, to the person who gave me this idea, whoever you are, thanx a bunch! This is now one of my new faves!
Now, as you're reading it, keep in mind that a lot of the amounts aren't written in stone. Actually, some of the amounts aren't even written at all. As my Mom used to say, you just have to add it "til it's enough." That's the best kind of cooking, dotcha think?? Enjoy!



1 large eggplant
kosher salt
1/2 cup shredded sharp cheddar cheese
handful of bread crumbs
1 large egg
1 clove garlic, minced
1 scallion, chopped
black pepper
fresh parsley, chopped

Peel and slice eggplant into thick slices. (it doesn't matter if you slice it longways or crossways). Place a wire rack on a baking sheet, then place the eggplant slices on the rack in one layer. Sprinkle a couple big pinches of salt over the eggplant slices. Let them sit for at least a half hour. I usually let them sit for a good hour to an hour and a half. The salt will draw out all of the bitter liquid. Remove the eggplant from the rack and give it a super quick rinse under running water to remove the salt. Immediately pat dry with a paper towel.
Cut the eggplant into large chunks. Toss with oil and salt and pepper. Place in an even layer on a baking sheet. Roast in a 400ºF oven for about 20-25 minutes. Remove from oven and let cool, slightly. Place in a food processor.  Pulse a few times until the eggplant is the consistency of ground meat.
 Combine all ingredients in a large mixing bowl. Mix well using your impeccably clean hands. If the mixture is too wet, add a little more bread crumbs. Form into patties. Pan fry the patties in a bit of hot oil, just until browned on both sides. Serve on buns with lettuce and tomato, or your choice of burger toppings.



Tips:
OK, technically, you don't have to do the salting step, but I always do, literally every time I cook eggplant. It makes all the difference! And your eggplant dish won't taste bitter!
Btw, one large eggplant makes two large thick burgers. So keep that in mind when you're deciding how many burgers you want to make.
I like to use a micro plane to mince my cloves of garlic. It makes a fine paste that mixes evenly into whatever you're making and you won't get a big honkin' piece of garlic in your burger!

Joey's Ratatouille & Ricotta Stuffed Shells

 

 Here's a little piece of heaven that I whipped up once upon a not so long ago. I thought of making stuffed shells, but wanted to do some kind of veggie stuffing. By the time I was finished browsing the fresh produce at the store, I realized my basket was filled with ingredients for a basic ratatouille, so I went with it! The result was DEE LISH!! And the ricotta cheese just pushed it right over the top. SO YUMMY!! I'll definitely be making this one again soon!
Try it!

1 medium eggplant
salt for sprinkling
1 medium zucchini
1 medium onion
1 red bell pepper
12 button mushrooms
2 cloves garlic
10-12 fresh basil leaves
 salt and pepper

1 1/2 cups ricotta cheese
1 egg
Parmesan cheese

25 jumbo shells
your favorite purchased or home made marinara sauce
Shredded mozzarella cheese


Peel eggplant and slice into fairly thick slices. Arrange slices on a baking tray in one layer. Sprinkle generously with salt. Let stand for at least 1/2 hour. This will pull all the bitter juices out of the eggplant. Drain. Give the eggplant a super quick rinse under cold water, then pat dry with paper towels. Chop the eggplant, onions, zucchini, and bell pepper into small dice.
 Add a few glugs of oil to a large saute pan. Add veggies to the pan and saute over medium heat until they slowly begin to soften. Add chopped mushrooms, garlic, and basil. Season with salt and pepper. 
In a small bowl, combine the ricotta, the egg, and the Parmesan cheese. When the vegetables have cooked down, add the ricotta mixture to the pan and stir until completely combined and creamy.
While the veggies are cooking, boil a large pot of salted water. Add the shells to the pot and cook for about 10 minutes, just until al dente. Drain. Now it's time to put it all together.
Place about a cup of marinara sauce in the bottom of a 9x13 baking dish. Fill each shell with a heaping tablespoon of the ricotta/veggie mixture and then place it in the dish, making 5 rows of 5. Top each shell with a tablespoon of marinara sauce. Sprinkle a handful or two or shredded mozzarella cheese over all. Cover with foil. Place in a 350F oven for about 30 minutes. Remove foil, sprinkle more Parmesan cheese over the top, and place it back in the oven for 10 more minutes. Let it stand for a few minutes before serving, otherwise you'll burn your tongue.

Tips:
You really don't have to salt or even peel the eggplant, but I always do. I just think it tastes better and is less likely to be bitter. Oh, and I always do the super quick rinse, just to get rid of the excess salt. Yeah, I found that one out the hard way...
I only do a VERY small amount of the marinara sauce because I don't want it to drown out the flavor of the veggie filling. You just want enough in the bottom of the pan so they won't stick, and you want just a little drizzled over the top of each one so they're not dry.
Once again, the amounts of the ingredients are just guidelines. If you like a lot, add a lot! And if any of the veggies is not your thing, then substitute something that is!

Eggplant Rolitini

This is a fabulous dish that's sort of like a pumped up version of Eggplant Parm. It starts off with fried slices of eggplant, but then it goes further when you roll it up and fill it with ricotta cheese. LOVE that.
Seriously.

2 fairly large eggplants
salt
3 large eggs
2 tbs flour
bread crumbs
oil for frying
Marinara Sauce (or your favorite jarred sauce, or your own)
ricotta cheese
shredded mozzarella cheese
Parmesan cheese


Heat oven to 350F.
Peel eggplant and slice lengthwise into 1/4 to 1/2 inch slices. Arrange slices on a baking tray and sprinkle with salt. Let it sit for an hour so the salt will pull out all the bitter juice. Drain well, and pat dry with paper towels.
Mix together the eggs and the flour. Dip eggplant slices into egg mixture, then into bread crumbs. Saute on both sides in hot oil until golden. Place on paper towels to drain excess oil.
Pour a little marinara sauce into the bottom of a casserole dish. Place a dollop of ricotta cheese in the center of each eggplant slice. Top with a little mozzarella cheese. Roll up the eggplant so that the cheeses are in the center and then place it seam side down in the casserole dish. Repeat with remaining eggplant. Pour a little more marinara sauce on top and sprinkle with some more mozzarella and a little Parmesan cheese. Bake for about 20 minutes or until hot and bubbly.

Tips:
I never cook eggplant without salting it first, just to get rid of the bitter juices. It really makes all the difference in the world. If you're worried about it tasting too salty, just give it a super quick rinse under some running water, but be sure to immediately pat it dry so it doesn't absorb too much water.
The amounts of the cheeses and the sauce aren't specific because it all depends on what you like. Do you like alot? Add alot!

"Hell Yeah!" Tortellini

My sister, Reen, told me about a recipe that she found in a magazine. Being the Queen of Substitutions, she didn't make it exactly as written. She substituted frozen spinach for bell peppers, and added onions (which weren't originally part of the recipe). When I made it for my weekly Project Runway get together, I didn't exactly stick to the recipe either. I chose to go with the peppers instead of the spinach and to keep the onion. Oh, and I added a couple other things too. So basically, it's a whole new dish! I asked everyone if they liked it, and they gave me a resounding "Hell Yeah!" So here it is, Ladies and Gentleman.
Hell Yeah Tortellini!

2 tbs olive oil
1 medium eggplant, cut into 1/2-inch pieces
2 bell peppers, cut into strips
1 large onion, cut into strips
kosher salt
freshly ground black pepper
4 cloves garlic, chopped
a few shakes crushed red pepper flakes
3 cups chicken broth
a few glugs of white wine
1 tbs granulated chicken bouillon
a few shakes of Italian seasoning
1 pound cheese tortellini (fresh or frozen)
1/4 cup fresh flat-leaf parsley, chopped
grated Parmesan cheese

1. Heat the oil in a large skillet over medium-high heat. Add the eggplant, bell peppers, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
2. Add the garlic and red pepper flakes and cook, stirring, for 1 minute.
3. Add the broth, wine, bouillon, Italian seasoning, and tortellini. Cover and simmer over medium heat, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
4. Stir in the parsley and some Parmesan cheese. Spoon into bowls and sprinkle with a little more Parmesan. Serve immediately.

Tip:
Whenever I cook eggplant, I always like to salt it first, to get rid of the bitter juices. Just place slices of eggplant on a baking sheet and sprinkle with salt. Let stand a minimum of 30 minutes so that the bitter liquid drains out. Give it super quick rinse under running water (to get rid of the excess salt) and pat dry with paper towels. Then go ahead and chop it up into chunks. It really makes all the difference in the world!

Jeanie's Rotini Ratatouille

This was just created by my sister, Jeanie. It's perfect to make now when there's an abundance of fresh vegetables and herbs. Enjoy!

1 medium eggplant, peeled and diced
2 small zucchini, diced
1 cup diced onion
1 green pepper, diced
1 jalapeno pepper, seeded and diced
4 or 5 garlic cloves, minced
1 can Italian stewed tomatoes
fresh thyme, oregano, bay leaf, basil
extra virgin olive oil
good red wine
locatelli cheese
(extra onion powder or garlic powder for stronger flavor)
1 lb. rotini pasta (cooked as directed)


Heat olive oil in skillet until simmering. Add all vegetables (eggplant through garlic) and saute until slightly carmelized.
Add about a cup of red wine to deglaze. Stir in tomatoes and bay leaf, and simmer for about ten minutes. Sprinkle over fresh herbs and cook five minutes longer.

Meanwhile drain pasta and add to ratatouille in skillet. Grate about a cup (or more to taste) of locatelli cheese and finish with a sprinkling of olive oil.

Eggplant Parmigiana

Can I just tell you how much I love eggplant parm? Well, lets be honest, I love anything parm, but eggplant is at the top of the list! I'd seriously order eggplant before ordering chicken or veal. If we were to take a trip in the way back machine....when I used to house sit for my brother from time to time... I'd always make a huge pan of eggplant parm and then have it for dinner every night for the week. My Mom used to tease me and say "lemme guess, you made eggplant parm again, right?" True story!!! It's absolutely one of my all time favorite dishes.
LOVE IT!

2 large eggplants
2 eggs
1 cup bread crumbs
1/2 cup Parmesan cheese
oil for frying
my Favorite Marinara Sauce or any jarred sauce
2 cups mozzarella cheese, shredded


Peel eggplant and cut into 1/2 inch slices. Place on a baking sheet and sprinkle with salt. Let stand a minimum of 30 minutes so that the bitter liquid drains out of the eggplant. Give it super quick rinse under running water (to get rid of the excess salt) and pat dry with paper towels. Mix egg with a little water. Set aside. In a separate small bowl combine bread crumbs and Parmesan cheese. Dip eggplant slices in egg mixture, then into bread crumbs. Saute a few slices at a time quickly in hot oil until lightly golden. Drain on paper towels.
In a 9x13 casserole dish, layer one-third of the eggplant, top with one third of the marinara sauce and one-third of the mozzarella cheese. Repeat two more times to make three layers. Bake in a 350 degree oven for 30 minutes or until bubbly. Remove from oven and let stand 10 minutes before slicing into squares.

Tip:
The key to this recipe is salting the eggplant. It really makes all the difference. Usually when people say they don't like eggplant, it's likely that they're referring to the bitter flavor of the liquid that is removed by the salt. A simple alternative is to use zucchini instead of eggplant. You don't have to salt anything because there's no bitter juice to remove. Just bread it and fry as you would with the eggplant. It's AMAZINGLY good!

Biba's Savory Eggplant Polpette

I've always loved watching Biba Caggiano. She made food that you wanted to eat. It was always simple, fresh, and delicious. My Mom and I used to watch her show together all the time. She always liked that Biba would say things like "Use real cream and real butter, but eat just one." In other words, it's better to have just one really good one, rather than several that aren't as good. I love that.
So, of course, I HAD to buy From Biba's Italian Kitchen. I'm not kidding when I tell you that every single recipe I've tried from this cookbook is amazing.
This is the very first recipe I tried. The polpette are simple yet elegant. Try serving them with drinks the next time you entertain friends.

1 medium eggplant, trimmed, peeled, and cut into 1/2 inch rounds.
salt
1 large egg yolk
1 clove garlic, minced
10-12 fresh basil leaves, chopped
or 2 tbs. chopped fresh parsley
1/2 cup grated Parmesan cheese
1 1/2 cups plain bread crumbs
salt and pepper to taste
oil for frying

Place the eggplant slices on a large baking sheet. Sprinkle with salt and let stand one hour. The salt will draw out the bitter eggplant juices. Pat the slices dry with a paper towel.
Bring a medium-size saucepan of water to a boil over medium heat. Add the eggplant slices and cook 3-4 minutes, or until eggplant is tender. Drain and place slices on paper towels to drain and to cool.
Chop The eggplant very fine with a large knife or in a food processor, and place in a medium size bowl. (if you're using a food processor, make sure not to puree the eggplant.)
Add egg yolk and garlic to the eggplant, along with the basil or parsley, the Parmesan and 2-3 tbs of bread crumbs. Season with salt and pepper. Mix everything together. Cover bowl and refrigerate for about an hour to allow mixture to firm up.
Take about 1 tablespoon of the eggplant mixture between the palms of your hands and roll into a ball. Repeat with the remaining mixture. When all the polpette have been shaped, coat them in bread crumbs. They can be fried immediately, or they can be placed on a platter and refrigerated uncovered, for a few hours.
Heat one inch of oil in a medium size skillet over medium heat. When the oil is hot, lower a few polpette at a time into the oil with with a slotted spoon. Cook until they are lightly golden, about 1-2 minutes. Remove them with the slotted spoon and transfer to paper towels to drain.
Serve hot or at room temperature.


Tip from Joey:
I like to serve them with marinara sauce for dipping. Unbelievably good!