Roasted Ratatouille

This roasted dish is definitely prettier than the other Ratatouille recipe, but we did not like it as much as the stove-top version.  My husband liked the red pepper flakes in this one, though.

Roasted Ratatouille

1 lb eggplant, diced and cut into 1/2" pieces
1/2 tsp kosher salt
2 Tbsp olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 1/2 lbs tomatoes, quartered
1/2 lb zucchini, diced into 1/2" cubes
1/2 lb yellow squash, diced into 1/2" cubes
2 Tbsp red wine vinegar
1 Tbsp sugar
1/8 tsp red pepper flakes or hot sauce (optional)
Salt and pepper

1. Preheat the oven to 400 degrees.

2. Sprinkle the eggplant with salt and set aside in a colander to drain for at least 30 minutes.  Rinse, drain, and pat dry.

3. Meanwhile, heat the oil over medium heat in a large skillet.  Saute the onion and garlic about 5 minutes (do not brown).  Add the bell pepper and continue to saute for another 5 minutes. 

4. Add the tomatoes and smash a bit with a spoon.  Stir in the diced eggplant, zucchini, yellow squash, vinegar, sugar, and red pepper flakes, if desired.  Transfer the mixture to a baking pan and bake, uncovered, for 30-40 minutes, stirring halfway through cooking time, until the vegetables are browned just a bit on the edges.  Season with salt and pepper.

This recipe is from "The Cleaner Plate Club" cookbook: The Cleaner Plate Club: Raising Healthy Eaters One Meal at a Time.  I am encouraged by the concept of the book...cooking whole foods that the whole family can enjoy.  This was my second attempt at making a meal from the cookbook (first was a moderately good cucumber salad recipe), and I am hopeful that we will enjoy more of the recipes.

Ratatouille

Ratatouille is not a pretty dish.  What it lacks in beauty, though, it more than makes up for in taste...especially when you use fresh local produce.  Here is a pic of the vegetable ingredients:

Look at all those vibrant colors.  Just like in painting, if you mix all those colors you get brown.  Cooked up it looks like this:

And it is delicious!

I serve it over rice, so the first thing I do is make enough rice servings for my family.  By the time the rice is done, so is the Ratatouille.

Ratatouille (6 servings)

1 medium eggplant (1 - 1 1/2 lbs)

2 small zucchini (1/2 lb)

1 medium green pepper, chopped (1 cup)

1 medium onion, finely chopped (1/2 cup)

2 medium tomatoes, cut into fourths

1/4 cup vegetable oil

1 1/2 tsp salt

1/4 tsp pepper

2 cloves garlic, finely chopped

Wash eggplant and peel (if desired).  Cut in half inch cubes.  Boil 5-8 minutes or until tender.

Wash zucchini.  Remove stem and blossom ends but do not peel.  Cut in half inch cubes.  Boil 3-6 minutes.

Cook eggplant, zucchini and remaining ingredients in 12" skillet over medium heat for 10-15 minutes, stirring occasionally, until zucchini is tender.

Serve over rice.