My July column for Curves magazine is now up, another 400-calorie-per-serving meal in a bowl. What I did was cut out about half of the olive oil by sautéeing the vegetables in groups instead of individually, adding a little liquid, either tomato juice or wine, near the end of each sauté so I didn’t have to keep adding oil to prevent sticking. This is an especially good technique for cooking eggplant, the main ingredient in ratatouille. Eggplant soaks up oil like a sponge. I hope you enjoy it. Happy summer cooking to all my food-happy friends.
Ratatouille with Baked Eggs and Savory
July 7, 2013 by Erica
One Response
Leave a Reply
-
Join 449 other subscribers
Welcome to Ericademane.com
I am a chef, food writer, and herb lover who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
For more about me, see About Erica De Mane.
Buy a copy of The Flavors of Southern Italy.
Buy a copy of Pasta Improvvisata.
Buy a copy of Williams-Sonoma Pasta.Buy a copy of my ebook, Pasta Improv
Erica De Mane 
Looks wonderful.I would love to eat that!