For a while now I’ve been meaning to make a Ratatouille type dish, but just never got around to doing just that. This time of year is just perfect for this because you have so many fresh, local, healthy ingredients right at your finger tips! By pairing a few vegetables and some herbs you’ve got a fabulous meal that tastes amazing. I love simple, yet delicious!
Extra virgin olive oil
Freshly ground black pepper
1 small eggplant
Preheat oven to 400 F.
Brush a pie plate with olive oil and place a layer of potatoes of the bottom of the dish. Sprinkle with sea salt and freshly ground black pepper:
You want to add just a little salt. You’re going to be seasoning each layer, so you want just enough salt for the layer in question. Don’t let yourself get to heavy with the salt, or you’ll end up with a dish that is too salty to eat. You want somewhere between 1/8 to 1/4 a teaspoon per layer spread evenly.
Next add a layer of sliced tomatoes on top of the potatoes. Sprinkle with sea salt, freshly ground black pepper, thyme and rosemary:
Be generous with everything but the salt. This picture was taken mid sprinkling. Make sure to get lots of herbs on this layer!
For the top layer you want to place zucchini, squash and eggplant to cover the top. Top this with red onion and garlic scapes. (Note: If you don’t have garlic scapes you can use 4-6 cloves of crushed garlic instead.) Next drizzle the top with a bit more olive oil and then sprinkle with sea salt, more freshly ground black pepper, thyme and rosemary:
Cover and bake for 30 minutes. Uncover at the 30 minute mark and bake for an additional 15-20 minutes until slightly browned and vegetables are tender:
Now let’s have some fun with leftovers!
When the leftovers sit in the fridge overnight the mixture breaks down a bit, especially the tomatoes and it forms something that resembles more like a chunky Ratatouille Soup:
You can reheat and eat this as is, or you can throw in some chicken to make it an more hearty soup:
I love taking left overs and making them slightly different!
Notes: You could add shrimp or beef to the “soup” the next day too. Or as I said before you could just enjoy it as is for a vegan treat. Also oregano could be added in place of, or in addition to the herbs used.