Friday, November 19, 2010

Ratatouille and Brunswick Stew

This seems like an odd combination, but I have to do a double post today. Mike and I recently took a trip up to Charleston SC and Savannah GA, so when we got home we needed to clear out the fridge and took some inspiration from the trip...

Ratatouille - not the movie
This is one of my favorite ways to use eggplant and squash. I made some variation of it several times before I learned it really was ratatouille!

Brown some eggplant (sliced or cubed) and place in a casserole dish. Layer on the other veggies...zuchinni, yellow squash, onions, mushrooms and tomatoes. Cover with parmesan cheese and bake at 400 degrees for 40 - 45 mins.

I like it served with some cheesy bread that's been toasted under the broiler. Mmmm!

Brunswick Stew
Mike made Brunswick Stew, named after Brunswick Georgia.
He smoked a chicken out on the patio, and while that was going, made the stew from chicken stock, lima beans, peas, corn. While that was stewing, he made the red sauce from crushed tomatoes, a little hot sauce, onions.
Several hours later, mix them all together and serve!


  1. Love Brunswick Stew! And while I don't have a dog in the fight, plenty of folks in Brunswick County, NC and Brunswick County, VA would take exception at your assertion of the stew's origin :)

    Chris Walker, HHS class of '79

  2. I've heard both of those claims too. All I can say is...this particular recipe that he used as his base was from our travel book for Charleston, Savannah and the Golden Isles! (The book also mentioned the controversy over the stew's origins.)