Ratatouille aka Nightshade Stew.
Ratatouille aka Nightshade Stew (Picture by Wikidemon).

Ingredients for Ratatouille or Nightshade Stew:

  • 1 large eggplant.
  • 1 jalepeño or other small spicy pepper.
  • 1 large bell pepper you can pick the color.
  • 4-6 roma tomatoes.
  • 1 large yellow onion.
  • 1 clove garlic.
  • 3 large portobello mushrooms.
  • 1/2 cup broth or stock of your choice.
  • 1/4 tsp fresh rosemary leaves.
  • 1 bay leaf.


  • Wash and cut the eggplant into cubes. Salt them well and set aside for an hour or so. Slice the mushrooms and zucchini. Set aside.
  • Slice the onions and peppers and mince the garlic.
  • Put some olive oil in a pan and warm over low heat. Add the garlic, onions and peppers and slowly heat until the onions are transparent.
  • Rinse the salted vegetables and place all the vegetables together in a bowl, drizzle with olive oil and toss to coat.
  • Pour the vegetables into the pan, add the broth or stock and continue cooking on low heat for about an hour, until they begin to soften.
  • Wash and chop the tomatoes. Add them to the other vegetables.
  • Stir a bit scraping the bottom of the pan to get all the good bits up.
  • Continue cooking another 20 minutes. The mixture will thicken quite a bit as the eggplant absorbs the broth.
  • Remove from heat and let sit 10 minutes or so. Serve over hot rice or tossed with a sturdy pasta or egg noodles.
Recipe by: KWC