Ratatouille

 The first dish my daughter ever made for us is Ratatouille. It is a veggie casserole, called the peasant dish, made from vegetables grown in one's backyard. Last week my daughter made this dish; layers of yellow squash, zucchini, eggplant slices on a bed of flavorful home made sauce. It was delicious, served with crusty French baguette.

Ingredients for 5 servings:

1 large onion, diced

2 carrots, diced

2 stalks of celery, diced

1 clove garlic, diced

1 red bell pepper

1 orange bell pepper

1 jalapeno

1 large can crushed tomato (28 oz.)

3 fresh sprigs of thyme

Italian seasoning, to taste

2 Tablespoons fresh chopped basil leaves

1 Japanese eggplant

1 yellow squash

1 zucchini

1 red pepper

1 clove garlic, chopped

1 Tablespoon butter, melted

salt to taste

Method:

1. Roast red pepper, orange pepper, and jalapeno to char. You can do it over the stove or broil in the oven. Place in a plastic bag for 5 minutes, to steam. Peel skin. Chop and set aside.

                                      

2. Using a mandolin or knife, slice eggplant, red pepper, and squash into rounds. Keep aside.

                                                       

3. Heat 2 Tablespoons oil in a stockpot. Sauté diced onion, carrots, celery, and garlic. Cook until soft, 6-8 minutes. Add 2 sprigs of thyme.

                                      

4. Add roasted peppers. Cook for 5 minutes.

                                                      

5. Stir in crushed tomatoes. Add salt and pepper and seasoning. Add fresh thyme. Simmer sauce for 20 minutes.

                                    

6. Remove thyme. Add chopped basil leaves. Use emulsifier to blend vegetables.

                                      

7. Preheat oven to  375 degrees F. Pour sauce into a large round skillet or baking dish. Arrange sliced vegetables in a spiral/ circular pattern, on top of the sauce, from outside to the center.

                                       

8. In a small bowl, combine 1 chopped garlic, 2 teaspoons fresh thyme, and melted butter. Brush the tops of vegetables with garlic butter. Sprinkle with salt and pepper.

                                                        

9. Cover skillet with aluminum foil. Bake for 45-60 minutes, until all vegetables are tender and sauce is bubbling on the sides. Serve with crusty bread.