Spring Forward with Ratatouille (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large eggplant, sliced into 1/4-inch slices
02 -
2 small summer squash, sliced into 1/4-inch slices
03 -
1/2 tbsp salt for eggplant
04 -
2 vine-ripened or heirloom tomatoes, or 4 smaller tomatoes, sliced into 1/4-inch slices
05 -
Oil for sautéing, such as avocado oil
06 -
2 tbsp fresh basil, chopped
07 -
1/2 cup grated parmesan cheese, optional if vegan
→ For the Sauce
08 -
1 28 oz. can peeled tomatoes
09 -
1/2 tbsp dried oregano
10 -
2-3 cloves garlic, minced
11 -
1/2 yellow onion, thinly sliced
12 -
1 red or yellow bell pepper, thinly sliced
13 -
Salt and black pepper to taste
14 -
Splash of red wine, optional
15 -
2 tsp crushed red pepper, optional
# Instructions:
01 -
Preheat the oven to 375˚F.
02 -
Toss the eggplant slices with 1/2 tablespoon of salt and set aside to sweat for at least 10 minutes.
03 -
Set a large cast iron skillet to medium heat on the stovetop. Add the onion, garlic, and bell pepper, and sauté until fragrant, about 5-7 minutes.
04 -
Stir in the salt, black pepper, oregano, and optional red pepper flakes. Cook for an additional 2-3 minutes.
05 -
Add the peeled tomatoes and an optional splash of red wine. Simmer on medium-low heat for 10-15 minutes, tasting and adjusting seasonings as needed.
06 -
Once the sauce is done, spread it evenly across the skillet using a spatula.
07 -
Drain, rinse, and pat dry the eggplant slices with paper towels.
08 -
Arrange the eggplant, zucchini, and tomato slices in alternating patterns on top of the sauce until fully covered. Sprinkle with parmesan cheese, salt, and black pepper.
09 -
Bake in the preheated oven for about 45 minutes, or until the squash and eggplant are tender. Serve topped with fresh basil.
# Notes:
01 -
Sweating the eggplant helps remove bitterness and ensures a better texture.