Eggplant Etouffee

Serve over rice, pasta or potatoes for a great meatless meal.
Servings 7
Prep Time


  • 3 tbsp Butter
  • 1 medium red onion chopped
  • 1 cup celery chopped
  • 1 cup green pepper chopped
  • 1 cup red pepper chopped
  • 8 ounce mushrooms quartered
  • 3 medium tomatoes chopped
  • 1 large eggplant sliced 1/2 inch thick, cubed
  • 2 medium zucchini cut in half, sliced 1/4 inch thick
  • 1 tbsp Minced Garlic
  • 1 tbsp Salt
  • 3/8 tsp cayenne pepper
  • 1/4 cup basil, chiffonade


  1. In large saute pan over medium-high heat, melt butter. Stir in onion, celery and bell peppers. Saute vegetables until onions are translucent (about 5 minutes). Reduce heat to medium. Stir in mushrooms and tomatoes; cook, covered, for 15 minutes. Stir in eggplant, zucchini, garlic, salt and cayenne pepper. Simmer, covered, 20 minutes, stirring occasionally. Remove from heat; stir in basil.
  2. Tips: Cooked shrimp or chicken would be wonderful additions to this dish, or use this recipe as an omelet filling.