Last week we got another great recommendation from our CSA member, Linda! (She recommended the kale stripping tool to us.) With all of the eggplant, peppers, and squash we grow she was surprised we didn’t have ratatouille in our archives and I completely agree! Do you have a recipe suggestion? Please let us know! Ratatouille is a French stew, that can be served hot or cold. It’s can be stewed on the stovetop, but typically the vegetables are lightly cooked. I love this version from Smitten Kitchen which was inspired by the adorable movie of the same name.
This is a one-pot meal at it’s finest and the leftovers can be made into a satisfying sub (as Deb creates in the cookbook version), with eggs, over your favorite grain, or just on top of a baugette with a sprinkling of parm. As is, this recipe is completely vegan, gluten free, and even paleo!
You can use a mandoline or even food processor with a slicing blade, for this, but I honestly just used a sharp knife and it hardly took any time at all. This dish uses strained tomatoes as a base, so the sauce is super easy. (pick-up some Pomi at Greenstar or any well-stocked grocery store) Layer the vegetable slices over the sauce starting at the edges, and then add one or two rows across the center. This simple dish turns out colorful and stunning!
I used our 3.5 quart le crueset dutch oven for this, and it worked out perfectly! Halfway through slicing I realized the farm kitchen was out of parchment paper, so I just topped this with the lid instead. The vegetables and sauce cooked just right, and in less time. Use a dutch oven if you have it, gratin pan, or casserole, just see the note about parchement if necessary.
1 summer squash, any variety
1 Japanese egpplant or small Italian eggplant
1 red or yellow bell pepper
1 cup strained tomatoes (like Pomi)
2 cloves minced garlic
1/2 a small onion, finely chopped
pinch of dried oregano or thyme
salt and pepper
Preheat the oven to 375°F.
Pour the tomatoes into a small dutch oven, gratin pan, or casserole. Add the garlic, onions, and a glug of olive oil. Stir to combine, then spread into an even layer.
Slice the vegetables. Remove the tops and bottoms of the squash and eggplant. Slice into thin disks. Slice the pepper in half lengthwise, remove the core and stem, then slice into thin slices. Arrange the vegetables in an overlapping pattern around the edges, then add another layer to the center. If you have leftover vegetables, try tucking them in between the others as best you can.
Drizzle the top with olive oil, sprinkle with oregano, salt and pepper.
Cover the vegetables with a lid if the pan has one, or cut a piece of parchment paper to lay over the vegetables.
If covering the dish with a lid, bake 30 – 35 minutes until the vegetables are cooked through and the sauce is bubbling. The vegetables should be “just cooked”, not falling apart. Serve with a crusty baugette or over your favorite grain.
If covering the dish with parchment bake 45 – 50 minutes.