Creole Eggplant

This recipe was shared by Bellair Farm owner Cynnie, who says it’s easier the traditional ratatouille, but results in a similar, but Creole-inspired dish. Serves 8.

2 medium small eggplant peeled and sliced
2 medium small onions, sliced
3 perfectly ripe tomatoes, peeled and sliced
2 medium small green peppers, sliced into rings
Salt and pepper to taste
Parmesan cheese
6 tablespoons butter, melted or olive oil

Preheat oven to 350.

Layer vegetables alternately in a greased 8X13 casserole dish, seasoning each layer with salt and pepper. Sprinkle top with grated Parmesan cheese, then pour butter or oil over all. Cover and bake at 350 for 45 minutes, then uncover and bake 10 more minutes.

In my opinion this recipe is just as good and twice as easy as Julia Child’s delicious but laborious recipe for ratatouille. You’ll only make this when the vegetables are fresh from the garden in high summer. The alchemy is in combining the intense flavors of all together with oil and salt and pepper and subjecting them to slow heat.

This photo is from a baked ratatouille made by Michelle a few seasons ago, but you could layer your veggies in a similar manner, or vertically in the dish for a colorful stripe presentation.