Ratatouille

I love that movie. Don't you? You can read the history of this dish via wikipedia. Several weeks ago, a friend of mine sent me a recipe for a "chick pea ratatouille." It was a sign that I had to make it. Unfortunately, I didn't have any chick peas. Grr...

But I did have most of the veggies for an almost traditional ratatouille. I cut the eggplants and zucchini into thin coins. Helps it cook faster rather than going for cubed. I also sautéed the vegetables to help speed up the process of baking in the oven. Topped it with some shredded parmesan and let it melt for the last 5-10 min of baking. It gave the top crust a nice crunch that paired great with the tender veggies. Also the juices from the tomato mix with the veggies making a nice little sauce underneath.

Really simple easy dish to make. No need for anything fancy. I served it with a couple of sausage slices. You can have it with some toasted bread or rice, too.

Here's my adaptation of the ratatouille.

Serves 2-3.







Ratatouille
adapted from recipe on Epicurious and from my friend's "Chick Pea Ratatouille."

1 can fire-roasted tomatoes (drained, but keep 1/3 of the liquid)
2 medium zucchini - sliced or cubed
2 medium Japanese eggplant - sliced or cubed
1/2 large onion - sliced
1 large garlic clove (minced)
1/3 c shredded cheese
1 Tbsp Dry Rosemary
1 Tbsp Dry Thyme
Olive Oil


Preheat oven 425˚F

Drain most, but not all of the juices from the fire-roasted tomato.

Heat a tiny drizzle of olive oil in a pan, sauté the garlic and onion. Remove from pan when onions are slightly tender. Season with a little salt and pepper.

Heat another drizzle of oil, sauté the bell peppers. Remove from pan when nearly tender.

Heat a third drizzle of oil, saute the eggplant and zucchini until slightly tender. Season with the dry rosemary and dry thyme.

Take a baking dish or 9-inch pie tin. Layer a portion of the eggplant and zucchini, followed by half the onions, bell peppers and fire-roasted tomato. Do this layering a second time topping it with a few eggplants and zucchini slices. Drizzle the tomato juice over the finished dish.

Place in the oven for 30 min. 5-10min before removing, sprinkle some shredded cheese and baked until melted.