A delicious eggplant-and-veggie stirfry/stew that is sort of like ratatouille, but is not actually ratatouille."Family does not like zucchini so this recipe looked delicious. It was, and the balsamic vinegar "married" the individual flavors beautifully. Over rice with a side of Italian sausage or by itself as a side dish I am glad to add it to my recipe list." - mcosborne
Yield: 14 Ready in 45 minutes
5 people trying soon
Not Ratatouille Preparation
Cut up the onions into largish pieces and sauté them in oil until they begin to take on color. Towards the end of that time, toss in the coarsely chopped garlic.
Cut up the peppers and eggplants into chunks and the tomatoes into wedges.
Add the peppers first and fry them down some, then the eggplant and fry it down some, then the tomatoes and stir them through.
Slosh on a glug of balsamic vinegar and stir it thoroughly through. Turn the heat down, cover, and cook until the eggplant is tender, stirring occasionally.
Best made ahead and allowed to sit to develop fuller flavor. Makes a wonderful leftover and will keep in the refrigerator for a week or so.
Good either hot or cold.
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