rat-pa-tooty |
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The kids and I saw “Ratatouille” and got inspired. My husband didn’t think the kids would go “veg” but this is a great summer vegetable dinner. So that my carnivore husband doesn’t starve, we usually have some chicken with it. It tastes better the second day after it has had a chance to ‘sit.’
Good cold with pita chips too (kind of like salsa). NOTE: Photo is of "Tart-style" Rat-pa-tooty, made in the summer using fresh tomatoes and baked instead of soup/stew style. Small modifications are noted below (in red). |
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1 onion, large dice
1 Italian eggplant, cut into ½ -inch pieces or thinly sliced into rounds (tart-style) 1 zucchini, quartered and chopped or thinly sliced into rounds (tart-style) 1 red bell pepper, large dice 1 big can of diced tomatoes or 2-3 fresh tomatoes (tart-style) Parmesan cheese (tart-style) |
2 cloves garlic, finely chopped
Olive oil ½t dried oregano ½t dried thyme ¼ t ground coriander (omit in tart-style) Hawaiian salt A small bunch of fresh shredded basil leaves |
TART-STYLE
Pre-heat oven to 350 degrees. Brush eggplant slices with olive oil and lay them flat in a single layer on a broiling pan. Sprinkle with salt. Roast eggplant for about 25 minutes, or until eggplants are getting soft and squishy. While the eggplant roasts, combine sliced tomatoes, a bit of olive oil and garlic in a bowl. Mix well and let it sit for awhile
Line cooked eggplants into a 9-inch pyrex pan. Next layer (raw) zucchini and red bell peppers. Top with the garlic/oil/tomatoes. Sprinkle with fresh basil, oregano and thyme. Sprinkle with shredded parmesan cheese and then bake at 350 degrees for about 30 minutes, or until the parmesan melts.
STEW-STYLE
Cook the eggplant in olive oil. Set aside on paper towels to drain. In the same pan, cook the onion and garlic in a little olive oil until the onion is cooked. Do not let the garlic burn. Add zucchini and red peppers and cook until the juices start to release. Add tomatoes. Put the eggplant back in and add all spices except the basil.
Let this simmer for about 5-10 minutes. Add basil at the last minute and mix in until the basil wilts. Serve with bread or as a side dish.
Pre-heat oven to 350 degrees. Brush eggplant slices with olive oil and lay them flat in a single layer on a broiling pan. Sprinkle with salt. Roast eggplant for about 25 minutes, or until eggplants are getting soft and squishy. While the eggplant roasts, combine sliced tomatoes, a bit of olive oil and garlic in a bowl. Mix well and let it sit for awhile
STEW-STYLE
Cook the eggplant in olive oil. Set aside on paper towels to drain. In the same pan, cook the onion and garlic in a little olive oil until the onion is cooked. Do not let the garlic burn. Add zucchini and red peppers and cook until the juices start to release. Add tomatoes. Put the eggplant back in and add all spices except the basil.
Let this simmer for about 5-10 minutes. Add basil at the last minute and mix in until the basil wilts. Serve with bread or as a side dish.
