Classic ratatouille made with lobster mushrooms instead of zucchini. Serves 4 as a side dish or vegetarian entrée.
Course: Side Dish
Keyword: Lobster Mushroms
12ozlobster mushroomsdiced 1 inch
8ozcoarsely choppedpeeled, seeded tomatoes (juice reserved for adding to the dish, see note)
8ozeggplantdiced ½ inch (roughly half of one medium Italian eggplant)
1large clove garlic
1small4 oz yellow onion, diced ½ inch
4tablespoonsextra virgin olive oil
Generous pinch crumbleddried Monarda or chopped fresh thyme, or fresh basil, or a combination
Kosher salt and fresh ground black pepperto taste
Dried hot chilito taste (optional)
Saute the lobster mushrooms in the oil for 5 minutes on medium-high heat, then add the onion and garlic, turn the heat down to medium and cook a few minutes more. Add the chopped peeled tomatoes and their juice and bring the mixture to a simmer, season with salt and pepper.
Meanwhile, bring a quart or two of water to a boil and blanch the egg plant until just tender, 1-2 minutes. Drain the eggplant and reserve.
Cook the mushroom mixture until most of the liquid is evaporated, then add the eggplant, stir to combine, double check the seasoning and adjust as needed, then stir in the herbs and serve.
Prepare the tomatoes by scoring the bottom with an X, then coring them. plunge them into boiling water for a few seconds until you can see the skins peeling back, then remove to a bowl to cool. Remove the skin, squeeze the seeds out into a strainer over a bowl, then chop the flesh into pieces. This is essentially tomato concasse.