Tuesday, September 1, 2009

Ratatouille wraps

I picked up some beautiful Japanese eggplant at the Farmer's Market over the weekend. I'm a sucker for eggplant, I think it's beautiful, and I've found several different recipes I like to use it in. My family however DO NOT like eggplant. So, whenever I give in to the urge to buy and eggplant I'm always faced with the difficult challenge of finding some way that my family will eat it. Baba ganoush and simple breaded and baked eggplant are about the only ways I've found to please the crowd. These eggplant however were on the smallish side and didn't seem well suited to either. Since my youngest daughter LOVES zucchini I thought maybe ratatouille would do the trick. Knowing my family like I do, a big pile of soft, mushy veg on their plate just isn't going to get any lips smackin'. Put nearly anything inside a whole wheat tortilla and that's a different story. Enter, ratatouille wraps. These wraps have all of the ingredients of a traditional ratatouille, only they are cooked quickly on the stove top and rolled in a tortilla.

Ratatouille Wraps

3 small Japanese eggplant, sliced

1 large zucchini, halved lengthwise and sliced

1 medium onion, sliced

1 large green bell pepper, seeded and sliced

3 cloves garlic, finely minced

4 large tomatoes, roughly chopped

1 tsp dried thyme

1 tsp dried basil

2 tsp dried oregano

salt and pepper to taste

2 Tbs pure maple syrup

4 Tbs chopped fresh parsley

4 large whole wheat wrappers

Heat a few Tbs of olive oil in a deep skillet over medium high heat. Add eggplant and zucchini and saute until beginning to soften. Add onions and peppers, saute a few minutes more. Add garlic and saute until garlic is fragrant. Add in diced tomatoes with their juices. Gently stir in herbs, then bring to a slow boil. Once boiling, reduce heat and simmer 15 minutes, until all vegetables are soft and tender. Add in maple syrup and stir to combine. Season to taste with salt and pepper. Remove from heat. With a slotted spoon place about 1/2 cup ratatouille in the center of a large warm wrapper, sprinkle with about 1 Tbs chopped parley and roll burrito style.

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