Garden Bounty Ratatouille Recipe

This impressive dish is simple to make and uses up bunches of end-of-season garden bounty.

Ingredients:

Equal amounts (suggested amounts in parentheses):

• Eggplant, any variety (2)

• Zucchini (2)

• Tomatoes, any variety except cherry (6ish)

• Onion, any variety (1)

Herb dressing (Amounts and herb varieties suggested. The fresh herbs make this especially yummy):

• Olive oil (5 Tbsp or more)

• Garlic (3 or 4 cloves)

• 1/4 tsp dry oregano

• 1/4 tsp dry thyme

• 2 or 3 Tbsp Fresh Basil

• 2 or 3 Tbsp Fresh Parsley

• Salt and pepper to taste

Prep:

• Get out your Dutch oven, baking dish with a lid, or baking dish.

• Salt eggplant a half hour ahead of time (slice a bit less than 1/2 inch think rounds, salt both sides and layer between clean dishcloths or paper towels.)

• Preheat oven to 350 degrees

Prepare:

• Slice zucchini, tomato, and onion ( cut in half and slice onion thinly). Blot eggplant slices to remove excess moisture.

• Drizzle olive oil in baking dish.

• Make herb dressing: finely chop herbs and mince garlic, mix with olive oil, salt and pepper. Set aside.

• Layer eggplant, zucchini, onion, and tomato slices vertically around your baking dish. This is very satisfying.

• Spoon herb mixture over your arranged vegetables.

• Put your lid or tinfoil on your dish and bake for about 40-45 minutes covered and another 20 minutes uncovered.

• Serve hot!

• Great with fresh bread.

Note: Traditional ratatouille has a garlic and bell pepper tomato sauce added before the vegetables. I have made it both ways and have never been disappointed.

Bonus: Eat while watching Pixar’s Ratatouille for extra dining fun with kids!