Summer Ratatouille

Recipe by NY Foodie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Peel eggplant and cut into circular slices 3/8-inch thick. Place eggplant in colander and toss with salt. Let stand 30-45 minutes. Drain. Dry each slice in a towel.
  • Scrub zucchini & squash, slice off two ends, and cut into slices about same size as eggplant. Toss with olive oil, salt & pepper and place on baking sheet. Roast zucchini & squash for 10-12 minutes. Set aside.
  • Meanwhile, saute eggplant in olive oil for about 2 minutes on each side to brown lightly; do not overcrowd. Remove to a side dish with towel to drain excess oil.
  • In same skillet, cook onions in olive oil for about 5-7 minutes, or until tender but not browned. Stir in garlic and continue to sauté careful not to brown. Season with salt, pepper, thyme, coriander and fennel seed. Add crushed tomatoes.
  • Place 1/3 tomato sauce in bottom of covered casserole (min. 2 1/2 inches deep) and sprinkle ½ of the basil. Arrange in layers the eggplant, then zucchini & squash, then add another 1/3 tomato sauce. Layer remaining eggplant, zucchini & squash on top and finish with remaining tomato sauce and basil.
  • Cover casserole and simmer on very low heat for 10 minutes. Uncover, tip casserole and baste with accumulated juices. Correct seasoning, if necessary.
  • Cook uncovered 15 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.
  • Set aside uncovered. Reheat slowly at serving time, or serve cold.
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