We had leftover summer zucchini and yellow squash so I decided to make a classic ratatouille. The Japanese eggplant is thinner and can be found at most asian markets. This is great for a vegetarian family meal. Enjoy!
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 Tbsp butter
2 Tbsp olive oil
1 Tbsp garlic
2 red bell pepper, charred, peeled, seeds and ribs removed
1/2 tsp red pepper flakes
1 (28 ounces) can peeled San Marzano Tomatoes
1 sprigs fresh thyme
1 tsp herbes de Provence
Salt, pepper to taste
6 fresh basil leaves
2 yellow squash, sliced
2 zucchinis, sliced
2 Japanese or Chinese eggplants, sliced
2 Tbsp spicy tomato oil to season over vegetables (optional)
Roast bell peppers over the flame, and place the roasted peppers in a freezer bag to let them steam for 15 minutes, then remove stem, membranes and seeds. Chop them and set aside.Chop onion, celery, carrots and mince garlic. Heat up a large skillet, add butter and olive oil and sauté for 10 minutes on medium high heat. Add garlic, red pepper flakes, canned tomatoes, thyme, herbes de Provence, salt and pepper. Cook the sauce for 20 minutes.
Gently puree the ratatouille sauce in a food processor with the basil and pour into ovenproof dish.Preheat oven to 280°F.
Cut zucchinis, yellow squashes, eggplants into rounds. Arrange a strip of alternating slices of yellow squash, zucchini and eggplant over the sauce. Season with salt and pepper and the spicy tomato oil. Cover the ratatouille with foil. Cook ratatouille slowly for 3 hours at 280°F. Remove foil and cook for 45 minutes at 350ºF. Sprinkle fresh basil on top and enjoy.