cook at home/ Lunch box/ spring/ summer/ Vegetarian

Summer Ratatouille with Chinese Eggplants

Summer Ratatouille with Chinese Eggplants

I have to admit that the inspiration for this recipe came directly from the farmer I brought the veggies and the Chinese eggplants from. A funny old man who was sharing his cooking knowledge to everyone who was a bit amazed by the eggplants or interested on how to make the best out of them. And he was definitely right, my Summer Ratatouille with Chinese Eggplants was a real success for our lunch menu: very fresh, healthy and incredibly tasty.

summer ratatouille with Chinese eggplants

I didn’t know much about this type of eggplants, and to be honest it was the first time I saw them in a farmers market, in Romania..damn, I think it’s time to plan a trip to Asia ASAP 🙂

I was aware that there are different types of eggplants much lighter than the big and “fatty” ones we all know, and these ones were definitely a real nice surprise: a bit sweeter in taste and a lot more easier for your stomach. And of course I left the market with 3 kilos of eggplants, ready to be cooked in every way possible 🙂

Summer Ratatouille with Chinese Eggplants

Easy like a Sunday morning, this summer ratatouille is still one of my favorite recipes on the blog so far, so stay with me till the end to find out my cooking secrets.

Summer Ratatouille with Chinese Eggplants
Recipe Type: Main dish
Author: Cori Costache
Prep time:
Cook time:
Total time:
Serves: 2
  • 3 Chinese eggplants
  • handful of cherry tomatoes and 2 big juicy tomatoes
  • 1 red bell pepper
  • 2 small zucchinis
  • 4 garlic cloves
  • 1 small red onion
  • 1 tsp ground fennel
  • 2 tbsp olive oil
  • salt and pepper freshly grounded
  • chili peppers
  • fresh basil and parsley
  1. Preheat a big frying pan with the olive oil o a medium heat.
  2. Cut the onion, garlic and the bell pepper and add them into the pan.Let them cook for approx 1-2 minutes, until the garlic and onion gets softened. Add the fennel and cook for another minute until it becomes fragrant.
  3. Cut the eggplants in 2-3 cm thick slices and the cherry tomatoes in half and transfer them into the pan.
  4. In the meantime, grate the big tomatoes so you can use only the pulp and the juice out of them. Add them now onto the pan and cook with the rest of the ingredients for about 10 minutes, with a lid on.
  5. When the sauce begins to thicken, add the small zucchinis cut in slices. Chop the chili peppers and transfer them into the pan. Cook for another 5 minutes, on a medium heat.
  6. Serve immediately with fresh basil and parsley and homemade bread.




Ratatouille de vara cu vinete chinezesti

Trebuie sa recunosc ca inspiratia pentru reteta asta a venit direct de la fermierul din piata de legume de unde am si cumparat vinetele chinezesti. Un batranel tare simpatic care impartea mai tuturor tips&hints despre cum sa gatesti vinete chinezesti in cea mai gustoasa varianta. Si-a cam avut dreptate, pentru ca reteta de ratatouille de vara cu vinete chinezesti a fost un real succes la masa de pranz.

Despre faptul ca vinetele chinezesti sunt mult mai usor de digerat si ca au gust mai dulceag decat cele grasane ale noastre, apucasem sa tot citesc pe diferite bloguri, problema era ca nu prea le gaseam la noi in piete. Evident ca acum am luat 3 kg odata, fac prajituri din ele si tot le gasesc o intrebuintare 🙂

INGREDIENTE – pentru 2 portii

3 linguri ulei de masline

3 vinete chinezesti (sau vinete clasice)

o mana de rosii cherry

2 rosii intregi

1 ardei rosu

2 dovlecei mici

4 catei de usturoi

1 ceapa rosie medie

1 lingurita fenicul macinat

sare, piper


patrunjel si busuioc proaspat

Incinge uleiul de masline la foc mediu intr-o tigaie incapatoare si adauga apoi ceapa, usturoiul si ardeiul rosu taiat julien. Lasa legumele sa se inmoaie cam 1-2 minute apoi presara lingurita de fenicul macinat si mai lasa totul pe foc inca 1 minut.

Taie vinetele chinezesti in bucati cam de 2-3 cm grosime, rosiile cherry in jumate si arunca-le rapid in tigaia de pe foc. Intre timp da prin razatoare cele 2 rosii intregi si adauga sucul acestora, fara coaja, peste legumele din tigaie. Pune capacul si lasa sosul sa scada, cam 5-7 minute.

Cand sosul incepe sa scada, taie si dovleceii in cubulete si muta-i in tigaie. Adauga chilli, sare si piper proaspat macinat si mai lasa totul la foc mediu inca 5 minute.

Serveste totul cu o ploaie de patrunjel si busuioc proaspat tocate si o maare pofta.





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