Posted on

“Eggplant Faith….Or, Please let me share my supper with you.”

Thursday evening meal of Ratatouille, which was made while sipping a little vino, and listening to an informative talk by Tom Greco, author of “The End of Money, and the Future of Civilization”. My son remarked that it was a “different” kind of evening activity than the usual of listening to a Tiger baseball broadcast. I agreed as Tom Greco’s mild and sensible voice, explained that as our economy collapses, there will be an undeniable need for import substitution. I felt very proud that, on the chopping block in my little kitchen, every ingredient in this recipe came from our garden! Every ingredient EXCEPT for the extra virgin olive oil!
When I realized this, I was in mid-gulp of the vino and gasped, like when the Tigers have a 5 run lead in the last inning and somebody from the other team hits a grand slam, and all of a sudden the lead is only by one….I’m not sure how I will manage without extra virgin olive oil.
And so…this is where I’m at….my heart stretching across 900 miles, like Hanuman looking for an olive oil substitution…. aching for this wide-divide to shrink…. Yes, the Ratatouille was wonderful.
Ratatouille from Nourishing Traditions Cookbook by Sally Fallon❞ The trick with this recipe is to sautee the eggplant, zucchini, green pepper, onion and tomatoes in succession in olive oil, adding more as needed. Final step is to to mix in well, the mashed garlic and fresh, dried thyme, and bake for 1 hour at 350 degrees.
All in all, with the Tom Greco reading, the glass of wine, all the chopping, sauteeing, and consideration of economic collapse, this meal prep was almost 2 hours. I’m going to say that this may be one of those sacred unions, a recipe that brings all question of faith into reason. And definitely throws a wrench into the Law of Here and There….
2 large eggplants
1 zucchini, cut lengthwise and thinly sliced
1 green pepper, seeded and cut into strips
2 onions, peeled and sliced
4 tomatoes, peeled, seeded and chopped
4 cloves garlic, peeled and mashed
1 teaspoon dried thyme
about 3/4 cup extra virgin olive oil