A FRESH SPIN ON RATATOUILLE
Rather than the classic French summer stew, this ratatouille uses the traditional vegetables thickly sliced. While I understand and respect chopping vegetables and simmering for hours to achieve thick, hearty layers of flavor—not this time. I want the eggplant, zucchini, and squash to be more on the “just cooked” side. These are fresh, summer vegetables, for Pete’s sake. Give them their glory! Alternating sliced vegetables standing on their side in a spiral/circular pattern in your favorite casserole dish is a visual and culinary pleasure.
Ingredients
- 1 medium Chinese eggplant
- 1 medium zucchini
- 1 medium yellow squash
- 3 Roma tomatoes
- 6 small white mushrooms
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon Himalayan pink salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Quick Tomato Sauce
- 14 oz can crushed fire-roasted tomatoes
- 2 tablespoons extra virgin olive oil
- 2-4 cloves garlic, minced
- 1 medium white onion, sliced
Instructions
* SKIP THIS STEP if you are using homemade Tomato Basil Sauce.
- Place a 2-quart saucepan on medium heat. Add olive oil. When the oil is hot, add garlic and onion. Sauté for a few minutes, until the onion is tender and soft. Stir in crushed tomatoes and simmer for 15 minutes.
For the Ratatouille
- Slice eggplant, zucchini, yellow squash, Roma tomatoes, and mushrooms ¼ inch thick.
- Pour sauce into a 10-inch round or oval baking dish. Arrange the sliced vegetables on their sides, alternating them in a circular or spiral pattern in the dish. Brush with olive oil. Sprinkle seasonings on the top of the vegetables.
- Cover and bake at 375°F for 30 minutes.
- Uncover and continue baking for another 20 minutes, until the mushrooms have browned and the vegetables are cooked to your desired tenderness.
