Baked Ratatouille
All the best and beautiful the garden has to offer baked together!
Harvest the best veggies your garden has to offer, or select the most vigorous candidates in your farmer's market, to include the long thin ones, the rosy, round, plump ones, the pungent, layered alliums and the leafy, licorice flavored, green one which sophisticates the humdrum kitchen.
An easy baked version of ratatouille (rats are optional) simply slice, then layer the ingredients, sprinkle with salt and pepper and minced basil. Top with strips of bacon whose juices will enrich the flavors of the whole. This recipe was one of Mom's before she knew to call it ratatouille, back in the day when it was just a zucchini casserole and a way to employ those monstrous squash that covered the kitchen counter. Little did she know if would become chic and sophisticated!
baked Ratatouille
2 small-medium eggplants
4 - 6 medium ripe tomatoes, washed and stem removed
2 yellow summer squash, washed and stems removed
2 medium zucchini squash, washed and stems removed
1 large onion, peeled and thinly sliced
4 tablespoons olive oil
1/2 cup finely diced onion
1 red bell pepper, finely diced
3 cloves garlic, minced
28 ounce can crushed tomatoes
1 teaspoon sugar
salt and pepper to taste
2 tablespoons fresh basil, finely chopped
For Dressing:
2 tab. finely minced fresh basil
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
lemon zest from 1 lemon
3 tablespoons olive oil
salt and pepper to taste
For Topping:
1/2 pound bacon strips, partially baked then cut crosswise into 1/2 inch strips.
1/2 cup grated Parmesan cheese
-Preheat oven to 375 degrees.
-Slice eggplant, tomatoes, squash, zucchini and onion into thin rounds and set aside. Lay eggplant slices on a platter and sprinkle generously with salt on both sides. Allow to sit for 15 minutes then rinse to remove bitterness.
-Heat a 12 inch oven-proof skillet over medium-high heat. Add the olive oil and heat. Saute onion, bell peppers and garlic until soft. Season with salt and pepper. Add tomatoes and sugar. Stir, until well mixed. Add the basil and stir in. Smooth surface of sauce with spatula.
-Arrange sliced vegetables on top of sauce in alternating patterns to accentuate their vibrant colors, beginning at the outer edge working into the middle. Season generously with salt and pepper.
For the Dressing: In a small bowl, combine basil, garlic, parsley, lemon zest, salt, pepper and olive oil. Spoon the herb dressing over the vegetables.
-Cover the pan with foil and bake for 40 minutes. Uncover, place bacon strips on top and sprinkle with Parmesan cheese and continue to bake another 20 minutes, uncovered.
-Serve while hot as a main dish or side. Serves 8 - 10
