I made this dish for ‘French Day’ at Nate’s. We watched Jean de Florette, The Red Balloon, and Tell No One. Fantastique!
In the words of Julia Child, ‘Ratatouille perfumes the kitchen with the essence of Provence and is certainly one of the great Mediterranean dishes.’ I failed to follow her recipe to the letter but I’m pleased with how my ‘lazy’ version came out- a delicious vegetable dish with rich flavors. It was just as good re-heated for lunch the next day.
1 kinda skinny eggplant
1 yellow squash
2 smallish tomatoes, diced
1 bell pepper, diced
1/2 onion, diced
3 cloves of garlic, mashed and minced
salt and pepper
thyme and basil
•Peel eggplant and cut into thin slices (I aimed for 1/4″ but I’m an uneven slicer)
•Wash zucchini and yellow squash, chop off the ends, and cut into similarly thin slices
•Toss all sliced veggies in a bowl with 1 tsp salt, let set for a bit, pat dry
•Give the vegetables a quick saute in some hot oil, remove to a side dish
•Cook the onions and peppers in the same skillet for about 10 minutes until soft, stir in the garlic
•Add the tomato bits on top, season with salt and pepper, cover and cook on low for 5 minutes
•Uncover, mix, and add about half of this mixture to the bottom of your dish (I used a deep pie plate)
•Start at the outer edge and carefully fan out eggplant/yellow squash/zucchini slices (I’m a sucker for this pretty Pixar presentation!)
•Sprinkle with a little thyme and basil
•Cover with parchment and bake at 365°f for 30-40 minutes
•Serve with hot, crusty bread!