Rainbow Ratatouille

recipe_ratatouille.jpg

 

Yield
4 servings
Preparation time
20 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 35 minutes
Ingredients
2 small eggplants
3 tablespoons coarse salt
1 medium yellow squash
1 medium zucchini
13 roma tomatoes
1 roasted red pepper
1 tablespoon olive oil
1 onion (diced)
4 cloves garlic (minced)
2 teaspoons fresh thyme leaves
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 cup chopped fresh basil
3 tablespoons chopped fresh parsley
1⁄2 teaspoon garlic salt
1⁄4 teaspoon black pepper
4 tablespoons olive oil
Instructions

Preheat oven to 375 F. Slice eggplant into rounds about ¼ inch thick. Generously sprinkle slices with the coarse salt and place in a single layer over paper towels to draw out excess moisture. Set aside for an hour or so.

When done, blot/brush off excess salt and pat dry. Slice squash, zucchini, and 3 roma tomatoes about ¼ inch thick.

Boil remaining 10 tomatoes in a pot of hot water for 60 seconds, let cool, then peel, de-seed, and purée them with the roasted red pepper in a food processor or blender. Heat oil in a 12-inch oven-safe skillet over medium-high heat. Sauté onion and garlic until soft. Add puréed tomatoes, thyme leaves, salt, and ¼ teaspoon pepper. Bring to a boil, then simmer uncovered 5 to 10 minutes, until sauce thickens, straining excess liquid if necessary.

Smooth surface of the sauce and begin arranging sliced vegetables in a spiral form with 1 slice each of eggplant, yellow squash, tomato, and zucchini, starting on the outside of the skillet and working inward. Cover skillet with foil and bake 30 minutes. Take skillet out of oven and remove foil. Sprinkle top with basil, parsley, garlic salt, ¼ teaspoon black pepper, and 4 tablespoons olive oil.

Bake uncovered for another 30 minutes. Serve hot with a loaf of toasted, crusty bread (optional).

Notes

Using vegetables with the same circumference will make layering easy. If you have an abundance of vegetables, the recipe can be doubled. Simply stack the sliced vegetables vertically to fit more into the pan. If an oven-safe skillet isn’t available, use a regular skillet, then transfer sauce and layer vegetables in a round, oven-safe casserole dish.

Per serving: 331 calories, 19 grams fat (3 grams saturated fat), 40 grams total carbohydrates, 17 grams fiber, 8 grams protein.