Batilgian is the Armenian word for eggplant, and the purple vegetable is the star of this vegetarian stew — a lighter alternative to ratatouille. It can be served hot as a main course or cold as a side dish, and it’s even better the next day, when the flavors have had time to meld.
The recipe comes from the Sundays at Moosewood Restaurant cookbook, featuring ethnic and regional recipes from the Ithaca, New York, restaurant, a driving force in creative vegetarian cooking for more than 40 years.
Servings: 6
Prep time: 1 hour (including cooking)