Rat-Pa-Tooty Ratatouille
SKU:
The kids and I saw “Ratatouille” and got inspired. It was summer so we went with a pretty tart-style Rat-Pa-Tooty using fresh tomatoes and in-season produce.
We also made a a dump-and-cook stew version that tastes just as good.
The vegetables shine brightly, and both usually taste even better the second day after it has had a chance to sit.
We also made a a dump-and-cook stew version that tastes just as good.
The vegetables shine brightly, and both usually taste even better the second day after it has had a chance to sit.
Ingredients
|
1 Italian eggplant, thinly sliced into round discs.
Olive oil Hawaiian or kosher salt and fresh cracked black pepper 2-3 fresh tomatoes (tart-style) 2 cloves garlic, finely chopped 1 onion, large dice 1 zucchini, also thinly sliced into round discs. 1 red bell pepper, large dice |
½t dried or fresh oregano
½t dried or fresh thyme A small bunch of fresh shredded basil leaves 1-2 handfuls of Parmesan cheese |
What To Do
Pre-heat oven to 350°F. Brush eggplant slices with olive oil and lay them flat in a single layer on a broiling pan. Sprinkle with salt and pepper. Roast eggplant for about 25 minutes, or until eggplants are getting soft and squishy. While the eggplant slices roast, combine sliced tomatoes, a bit of olive oil and garlic in a bowl. Combine gently and let sit while the eggplants roast.
To assemble the ratatouille tart, lay cooked eggplants into a 9-inch pyrex pan. Next, layer the raw onions, zucchini discs and red bell peppers. Top with the garlickey, oil-drizzled tomatoes. Sprinkle with fresh basil, oregano and thyme. Toss over a couple handfuls with shredded parmesan cheese.
Bake at 350°F for about 30 minutes, or until the parmesan cheese melts.
To assemble the ratatouille tart, lay cooked eggplants into a 9-inch pyrex pan. Next, layer the raw onions, zucchini discs and red bell peppers. Top with the garlickey, oil-drizzled tomatoes. Sprinkle with fresh basil, oregano and thyme. Toss over a couple handfuls with shredded parmesan cheese.
Bake at 350°F for about 30 minutes, or until the parmesan cheese melts.
Variation on a Theme: Stew-style Rat-Pa-Tooty
- Chop eggplant, zucchini and peppers into slightly smaller than bite-sized.
- Swap out fresh tomatoes for 1 large (28.5 ounce) can of diced or whole tomatoes.
While I like San Marzano tomatoes for this, I usually go with what's in the pantry or what's organic and on sale. - Add ¼ t ground coriander in addition to the oregano and thyme.
Line a plate with paper towels to drain cooked eggplant. Drizzle olive oil in a Dutch oven and cook eggplant chunks. Set aside on paper towels to drain. In the same pan, cook the onion and garlic, adding a bit of olive oil only if needed, 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 canned tomatoes. Add the eggplant and all spices except the basil.
Simmer for 5-10 minutes. Add basil at the last minute and mix in until the basil wilts. Serve with bread or as a side dish.
Notes
- Stew ratatouille is also great cold as a dip for pita chips (functions like salsa).
- Tarty Rat-Pa-Tooty makes the most of summer vegetables.
