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Eggplant, squash and peppers layered in a cast iron skillet.

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Mixing bowls
  • Knife & cutting board
  • 1 Large cast iron skillet 15 inch

Method
 

  1. First, preheat the oven to 375˚F.
  2. Toss eggplant in 1/2 tablespoon of salt and set aside to sweat for at least 10 minutes.
  3. 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.
  4. Add seasonings: salt, pepper, oregano and optional red pepper flakes and let cook for another 2-3 minutes.
  5. 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.
  6. Once your sauce is done, spread it evenly with a spatula.
  7. For the eggplant, drain, rinse, and pat dry with paper towels.
  8. 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.
  9. Bake for about 45 minutes, or until the squash and eggplant are tender. Serve with fresh basil.