Yesterday I had leftover sliced eggplant, zucchini, yellow squash, and tomatoes from a veggie tart made over the weekend. Didn’t want to waste those precious lives that were given up for my greedy palate so I made ratatouille because the thermometer read 68 and anything under 70 is FRIGID in my opinion so ratatouille seemed like a fitting way to celebrate the first day of Fall AKA the commencement of hibernation for southern specimens like myself. HEALTH POINTS! GLUTEN FREE. ALSO, EASILY VEGAN!
1 small chinese eggplant, thinly sliced (they tend to grow long and skinny, easier for slicing and layering)
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1/2 small white onion, thinly sliced
1-2 vine tomatoes, thinly sliced
1/2 can of diced tomatoes
1-2 cloves of garlic
A pinch of cumin, tumeric, herbes de provence
1/3 cup of Olive oil
3 slices of emmental cheese, cut into strips
S&P
Preheat oven to 400 degrees.
Toss about half of your olive oil into a hot pan with onion, dash of each of the spices, garlic and and herbs. Make sure to mix around until onions are translucent but not crispy or burnt.
Layer onto bottom of dish evenly, including garlic. Then layer veggies in whichever order or pattern or none, arranged like scales or fallen dominos. Do each row facing opposite from each other. Using a fork to remove liquid, fork diced tomatoes onto the “dividing lines” of your veggie rows. Add salt and pepper, and set covered with aluminum foil in oven for about 45 minutes.
Remove from oven and blanket with sliced Emmental cheese or parmesan, if any, for a nice crisp crust and set oven to broil. Leave under broiler, uncovered for about 5-10 minutes. Checking up on cheese to make sure it isn’t burnt.
Serve garnished with fresh basil or dill. Can be a main or a great side to roasted chicken or any meat really. Also good paired with pasta or couscous.
I prefer this dish a day after it’s been made.
