Ratatouille

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So everyone has seen the movie right?  Ok, just checking.  If you haven’t, well… you should watch it this weekend!  You’ll think twice about screaming the next time you see a rat run across the metro rails…. ok maybe not but it is a cute movie.

I always thought the cartoon made ratatouille sound tasty but I have to admit I have never really felt all that moved to make it.  Until our CSA provided us with all of the ingredients.  And they have been just sitting in my kitchen calling out to me to make them into something.

I remembered Smitten Kitchen’s “easy ratatouille” and I decided I should give it a try.  I did tweak her recipe a bit, I couldn’t find a zucchini at the Trader Joe’s and I was too lazy to try another grocery store (for example) but I think the end result was delicious.

I served it over a little fried polenta and with some delicious chewy bread.  Everyone online assures me it will be even better tomorrow served with a poached egg and toast.  I love when the leftovers come preassigned into a second meal!

Ratatouille

adapted from Smitten Kitchen

1 small onion, finely chopped

2 garlic cloves, minced

1 can crushed tomatoes

2 tbsp olive oil

1 small eggplant, thinly sliced

1 small yellow squash, thinly sliced

1 red bell pepper, cored and sliced

1 large tomato, sliced

salt and pepper

a sprinkle of Herbs de Province

Preheat the oven to 375 degrees.

Pour the crushed tomatoes into the bottom of a small baking dish.

Drop the garlic and onion into the sauce and stir in 1 tbsp of the olive oil.  Season with salt and pepper. (Yes, you could do this in a separate bowl and then pour the sauce into the baking dish but we are all about not washing more dishes than necessary!)

Slice up your veggies (if you have a mandolin you are very lucky and I mildly hate you right now.  I had to slice them all by hand: it built character and knife skills…)

Arrange the veggies starting from the outside and moving in, overlapping just a little bit.

Drizzle the top with the second tbsp of olive oil and season with salt, pepper, and the Herbs de Provence.

Cover the dish with a piece of parchment paper; try to cut it to fit inside the dish.

Bake for 45-55 minutes until the veggies have released their juice and are clearly cooked though.  But hopefully they aren’t browned. The tomato sauce should also be visibly bubbling up around the veggies.

Serve over polenta, or couscous, or rice, or whatever you choose and enjoy.

Ratatouille

1 small onion, finely chopped

2 garlic cloves, minced

1 can crushed tomatoes

2 tbsp olive oil

1 small eggplant, thinly sliced

1 small yellow squash, thinly sliced

1 red bell pepper, cored and sliced

1 large tomato, sliced

salt and pepper

a sprinkle of Herbs de Province

 

Preheat the oven to 375 degrees.

Pour the crushed tomatoes into the bottom of a small baking dish.

Drop the garlic and onion into the sauce and stir in 1 tbsp of the olive oil.  Season with salt and pepper.

Arrange the veggies starting from the outside and moving in, overlapping just a little bit.

Drizzle the top with the second tbsp of olive oil and season with salt, pepper, and the Herbs de Provence.

Cover the dish with a piece of parchment paper.

Bake for 45-55 minutes until the veggies have released their juice and are clearly cooked though.

Serve over polenta.

 

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