Ratatouille
Eggplant and Garlic
I went to the market this week and was inspired by the eggplant to make this dish. I love eggplant but this dish is not just about it but also all the fresh veggies.
Veggies
I realize that this menu item is in vogue due to the Disney/Pixar movie of the same name but, it really is a dish that should be a staple in our homes. If you are a vegetarian, this is nirvana. For the rest of us meat eaters, it is a reason to skip the meat for a meal and enjoy the bounty of flavours.
Here is my recipe. I made two of these this week, one for our family and one to give away to close friends who just moved. I made both in 9 inch pie plates and this was enough to yield both.
Yum!
Recipe: Amber’s Easy Ratatouille
Ingredients
- 2 eggplants, diced
- 2 tbsp. of olive oil
- 1 tbsp. of Taste of Provence
- 6 cloves of garlic, minced
- 1 red or white onion, sliced thinly
- 1 zucchini, sliced thinly
- 1 red pepper, sliced
- 2 large mushrooms, sliced thinly
- 2 tomatoes, sliced thinly
- 1 cup of Asiago or Parmesan cheese, grated
- Salt and pepper
Instructions
Preheat the oven to 350 degrees and grease a 9 x 13 inch baking pan. In a large frying pan, heat the oil over medium heat and saute the eggplant with the garlic. Add the Taste of Provence and a pinch of salt and continue to cook for 10 minutes, or until the eggplant is soft and fragrant. Spread the cooked eggplant mixture on the bottom of the baking dish and sprinkle with a little bit of the cheese. Layer each of the thinly sliced vegetables, one at a time, on top of the eggplant, seasoning with salt and pepper and sprinkling with a little cheese. Continue to layer, finishing with the tomatoes and top with the remaining cheese. Bake for 45 – 50 minutes or until the vegetables are soft. Slice and serve warm with crusty bread.
Microformatting by hRecipe.
