Ratatouille is a dish from the Provence region of France that typically contains eggplant, tomato, onion, bell pepper, zucchini, garlic and herbs. It is an excellent way to use a variety of fresh summer produce.
Japanese eggplant is long and narrow with color that ranges from deep to light purple. The outer skin is thin and does not need to be peeled, and the flesh—which contains very small seeds—has a nice delicate flavor. It’s a great alternative to traditional eggplant, as it takes less time to prepare.
Serve this ratatouille with grilled pork chops and rice pilaf.
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