Garden Ratatouille My Way
Obviously, it's going to be my way. Heh.
So, there is a bounty of vegetables from my small garden boxes this year, and for the first time, I have planted and have eggplant! How awesome is that.
I looked at all my vegetables and thought to add them to my pasta, it was "noodle night" (as my dad likes to call it) after all. I did not want to use the yellow beans or peas this time, so I went a-lookin and saw this veggie type assemblage I thought I could work with, I was making my Tomato Sauce Wonder with bone marrow and knew that would work perfectly.
INSTRUCTIONS:
First, I sliced the egg plant and placed on a paper towel line tray, sprinkled them with coarse sea salt and covered it with more paper towels. I let it rest while I prepped the rest of the veggies, I sliced the onions finely, the tomatoes, I had pink and Italian, the zucchini, yellow and green, I then went back to the eggplant, removed the paper towel and brushed off most of the salt.
In a baking dish the right size for the amount of veggies I had, I added 1 cup of the tomato sauce and started stacking sideways the vegetables, layering them as I wished till the dish was full, I then drizzled some olive oil over it all, sprinkled it with sea salt and pepper, a bit more sauce and baked it in the oven for 50 minutes at 350 F.
This dish really shows off the garden bounty and was a great way to eat a lot of veggies in a healthy fun way.
I think this recipe cannot have amounts for the ingredients as it all depends what you have from your garden, pantry or refrigerator, the sauce can come from a jar, or be a left over sauce from another meal. This dish could also be great with Parmesan or a good cheese. The way I have made it though makes it gluten free. If using a meat free sauce, (the one here has bone marrow), it would also be a great, very flavorful vegetarian dish.
This dish reheats beautifully.
This dish can also be made ahead of time.
