Food Friday - Ratatouille

One of Jeremy's students has been giving us fresh vegetables from her organic garden. This week he scored 2 eggplant, 2 crookneck squash, 2 pattypan squash, a cucumber and this monstrous zucchini.



What do you do with an enormous zucchini? Make ratatouille!


I used my biggest baking dish but there is still a lot of that zucchini left over back there. I may have to make a chocolate zucchini cake out of the rest. What a chore.


Ratatouille
Adapted from Smitten Kitchen

1 small onion, finely chopped
4 cloves garlic, minced
1 1/2 cups pasta sauce
Zucchini
Eggplant
Crookneck Squash
Red Bell Pepper
Olive Oil

Preheat oven to 375 degrees.

The amount of each vegetable you need depends on what size dish you use and the size of each vegetable. I used 1/2 a huge zucchini, 1 large eggplant, 2 medium crookneck squash and 2 red bell peppers. Cut each into very thin slices. A mandolin would be nice for this but I don't have one. A sharp knife works just as well, but it takes a bit longer.

Stir onion and garlic into pasta sauce and spread into the bottom of your baking dish. On top of the pasta sauce layer vegetables however they will best fit into the dish.

Drizzle with olive oil and season well with salt and pepper.

Cover with parchment paper and bake for 45-55 minutes until vegetables are cooked but not shriveled and brown. Serve over rice.