Ingredients: 1 medium eggplant • 3 tbsp. olive oil 2 small red peppers • 1 medium onion 3 clove garlic • 1 ¼ tsp. ground coriander ½ tsp. crushed red pepper • ¼ tsp. ground cinnamon 12 oz. summer squash • 2 medium tomatoes 2 tsp. red wine vin...
Ingredients: 1 medium eggplant • 3 tbsp. olive oil 2 small red peppers • 1 medium onion 3 clove garlic • 1 ¼ tsp. ground coriander ½ tsp. crushed red pepper • ¼ tsp. ground cinnamon 12 oz. summer squash • 2 medium tomatoes 2 tsp. red wine vinegar • 1 can coconut milk 1 cup old-fashioned grits
Directions:
1. Sprinkle eggplant with ¼ teaspoon salt. Let stand 20 minutes; wring liquid from eggplant with paper towels.
2. In a large saucepan, heat 2 tablespoons of oil on medium-high. Add eggplant; cook 5 minutes, stirring. With slotted spoon, transfer to bowl. To same pot, add peppers, onion, garlic, spices, and ½ teaspoon salt. Cook 4 minutes, stirring. Stir in squash, tomatoes, and remaining oil; cook for 10 minutes, while continuously stirring. Add eggplant. Let simmer for 10 minutes. Stir in vinegar and ¼ teaspoon black pepper.
3. Meanwhile, in 4-quart saucepan, heat coconut milk, 2 ¼ cups water and ½ teaspoon salt to boiling in medium high. Slowly whisk in grits. Reduce heat to low; cover. Cook 27 minutes or until grits are tender, whisking often. Serve immediately with ratatouille.