Spring Forward Ratatouille
This is the perfect seasonal recipe that's as healthy as it is flavorful. Made with fresh produce, herbs, and a flavorful tomato sauce, all that's missing is your favorite cast iron skillet, and dinner's ready in a little over an hour.
Equipment
- Mixing bowls
- Knife & cutting board
- 1 Large cast iron skillet 15 inch
Ingredients
- 1 Eggplant, large Sliced in 1/4" slices
- 2 Summer squash, small Sliced in 1/4" slices
- 1/2 tbsp Salt For eggplant
- 2 Vine-ripened or heirloom tomatoes Or 4 smaller tomatoes, sliced in 1/4" slices
- Oil, to sauté I'm using avocado oil
- 2 tbsp Fresh basil, chopped
- 1/2 cup Grated parmesan cheese Can be omitted if vegan
For the sauce
- 1 28 oz. can peeled tomatoes
- 1/2 tbsp Dried oregano
- 2-3 Cloves garlic, minced
- 1/2 Yellow onion, sliced thin
- 1 Red or yellow bell pepper, sliced thin
- Salt and black pepper To taste
- Splash of red wine Optional
- 2 tsp Crushed red pepper Optional
Instructions
- First, preheat the oven to 375˚F.
- Toss eggplant in 1/2 tablespoon of salt and set aside to sweat for at least 10 minutes.
- To make the sauce, set your skillet to medium heat on the stovetop and add your onion, garlic, and bell pepper. Sauté until fragrant, about 5-7 minutes.
- Add seasonings: salt, pepper, oregano and optional red pepper flakes and let cook for another 2-3 minutes.
- Add the peeled tomatoes and optional red wine to your pan. Let simmer on medium-low heat for 10-15 minutes. Taste and adjust seasonings accordingly.
- Once your sauce is done, spread it evenly with a spatula.
- For the eggplant, drain, rinse, and pat dry with paper towels.
- To assemble the ratatouille arrange your eggplant, zucchini, and tomato in alternating patterns on top of the sauce until it fully covers the sauce. Sprinkle with parmesan, salt, and pepper.
- Bake for about 45 minutes, or until the squash and eggplant are tender. Serve with fresh basil.