A few months ago, we wandered into a dark, artsy bar in New Orleans. We meant to go across the street for a tofu po’ boy, but the music coming from the place drew me in. We sat at a high top table for two and perused the menu for something we could eat. There was an interesting gnocchi dish with a ratatouille sauce topped with feta. After we ate the entire appetizer-sized portion, I realized the gnocchi was probably housemade with eggs, so I decided eventually I would make it at home for assured veganness.
After searching on the internet, I discovered the name of the place was The Three Muses. Their menu seems to change regularly, so the dish we had is no longer on the menu, but I think I did a good job recreating it. Feel free to top with feta, if that’s your thing.
- 1 medium sized eggplant
- 2 small zucchini
- 1 yellow or red pepper
- 1 garlic bulb
- 1/2 medium yellow onion
- 1 28 oz can whole peeled tomatoes
- 2 tbsp tomato paste
- 1 tbsp + 1 tsp dried parsley
- 1-2 tsp salt
- 1 1/2 cup water
1. Slice eggplant into 1/2″ slices. Salt both sides of eggplant slices and place in a colander for about 30 minutes.
2. Prepping the vegetables (this is the annoying long part): Preheat oven to 350°F. While eggplant is sweating, dice both zucchini into small cubes. Dice a medium yellow onion-set this aside for later. Slice off the top of the garlic bulb, drizzle with olive oil, and wrap in tin foil. Cut yellow pepper in half. Pat eggplant dry with paper towel and dice into small cubes. Oil a large pan and spread zucchini and eggplant in a layer. Sprinkle with 1 tsp of dried parsley, salt and pepper, and a little extra oil. Roast for 25 minutes or until eggplant is soft. Set eggplant and zucchini aside. Turn heat up to 500°F and place both halves of pepper and tin foil wrapped garlic on pan. Roast until garlic is soft and pepper is charred and skin is peeling. Set both aside to cool. Peel the pepper and squeeze garlic cloves out of skin. Dice the roasted pepper.
3. Heat 2-3 tbsp olive oil in a large dutch oven over medium heat. Cook onion until translucent, 5 minutes.
4. Add garlic cloves, breaking up as you them. Also add the eggplant, zucchini, and pepper.
5. Open can of whole tomatoes, crush tomatoes between fingers, and dump entire contents of can into the pan. Add approximately 1 tbsp of parsley, 1 tsp of basil, salt and pepper to taste. Stir in tomato paste and add about two cups water.
6. Turn heat down to low and simmer about 20 minutes. Cook gnocchi according to package instructions. Serve sauce over top of gnocchi.