- - - Eggplant - - -

Delicious, healthy and also beneficial to your body and well-being. Eggplant is widely used in Italian, Indian and vegetarian cuisine. The name is rather misleading (it's neither an egg nor a plant). The eggplant is part of the nightshade family in the plant kingdom, a distant cousin to the tomato and potato. It is egg-shaped and may be colored a rich black-purple or white, and has a thick skin. Commonly referred to as a vegetable, the eggplant is actually a fruit, and may grow anywhere from two inches to a foot in length.

It may be fried, grilled, baked, sauteed and even broiled. If you've had the privilege of enjoying eggplant parmesan or ratatouille, a delicious vegetable stew with eggplant, then you know just how good it is. But there is more to it than taste.

Eggplants are low in calories and practically fat-free. One cup of eggplant contains 38 calories. Eggplant is also rich in antioxidants, which is helpful in stimulating the immune system and energy levels of the body, as well as keeping the heart healthy. Eggplants also contain a compound called terpenes, which are known to lower cholesterol.

Ratatouille

Ingredients:
2 tablespoons of olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon of dried leaf basil
1/2 teaspoon of dried leaf oregano
1/4 teaspoon of dried leaf thyme
2 tablespoons of chopped fresh parsley

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Preparation:
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Serves 4

If you're not up to preparing a dish of Ratatouille give this recipe a try ... Barbecued Eggplant

Ingredients:
1 large eggplant, peeled and cut into 1/4-inch slices
2 1/4 teaspoons of salt, divided
1/4 teaspoon pepper
2 tablespoons of olive oil
1/3 cup of barbecue sauce

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Preparation:
Sprinkle eggplant slices with 2 teaspoons of salt; let stand 1 hour. Rinse eggplant well and pat dry. Sprinkle eggplant with remaining 1/4 teaspoon salt and pepper; drizzle with oil. Let stand 15 minutes. Place eggplant on a rack in a broiling pan. Broil 5 inches from heat 10 minutes on each side, basting with barbecue sauce the last 3 minutes. Serves 6

~ Chef Wilkinson ~