We've still been getting summer veggies from the CSA, which usually include eggplant, peppers, zucchini and tomatoes. What to do with these? Our friend Pam shared this delicious ratatouille recipe.
1 1/2 lbs. eggplant, peeled if thick-skinned
1 green pepper (or 2)
2-3 large zucchinis
1/3 c. salad oil
1 c. sliced onion
1/3 c. tomato sauce
1/4 t. salt
1 t. thyme
1 clove garlic, minced
3 T. flour
28-oz can whole tomatoes, drained
1 lb jack cheese
Slice eggplant, zucchini, and pepper into thin, circular slices. Saute onion in a bit of oil until cooked but not brown. Add garlic for about 1 minute. Stir in oil, tomato sauce, salt, thyme, garlic, and flour and cook just a bit until it makes a thick sauce. Add drained tomatoes and cook until incorporated into the sauce. Break up the tomatoes while they are in the pan.
Layer in a 13x9 inch glass baking dish: first, 1/2 of the tomato sauce, then 1/2 of the eggplant to cover an entire layer, then 1/2 the zucchini to cover the entire layer, then 1/2 the pepper scattered around. Then put half the cheese and repeat with sauce, eggplant, zucchini, pepper, and cheese on top. You can sprinkle some Parmesan on top of the jack to add a little extra flavor as well.
Bake at 400 for 50 minutes. At 40 minutes, cover lightly with a sheet of foil to prevent burning. Enjoy with bread or served over rice. Makes about 4 servings.
Sorry, I forgot to take a picture after it was baked!