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Ratatouille: August 2019, Week 4


Prep Time: 20 mins   Total Time: 1 hr 20 mins Serves: 4 servings


Ingredients:   Resource from acleanbake.com

1 cup crushed tomatoes

1 Tablespoon extra-virgin olive oil

1/4 teaspoon apple cider vinegar

1 teaspoon minced garlic

1 Tablespoon fresh basil, about 3-4 large leaves, sliced, plus more for garnish

1/4 teaspoon each: dried or fresh rosemary, parsley, oregano and thyme.

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon chili powder

1 medium sweet or red onion, minced

1-2 large zucchini, (about 1 1/2 cups slices, sliced)

1 large Japanese eggplant or Italian eggplant, (about 3 cups slices, sliced)

3 large fresh tomatoes, (roma works well; about 3 cups slices, sliced)


Preparation: 

Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside. (see notes for baking in an 8"x8" square pan)

In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, onions, basil, herbs, salt, pepper, and chili powder.

Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.

Stack the veggie slices in alternating patters (e.g.: zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all the veggie slices.

Sprinkle with salt and pepper

Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.

Bake for 30-45 minutes covered with aluminum foil, until the tomato sauce at the bottom is bubbling and the veggies are tender.

Remove foil for the last 10 minutes to brown the surface

Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.


NOTES

If you'd like to bake this in an 8" x 8" square pan, you can. The bake time is about the same. 

If you can't get Japanese eggplant, you can use Italian eggplant (the fat, inky purple eggplant you commonly see in supermarkets). Try to cut it so that it is roughly the same size as the onions and tomatoes, even if that means cutting each slice into halves or quarters. That way, all of the vegetables will cook evenly. 

If you must replace some of the vegetables, try to go with similarly summery vegetables with a high-water content (again, for even cooking). Try things like a bell pepper or yellow squash instead of zucchini, shallots instead of onions, or - like I mentioned above - Italian eggplant in place of Japanese eggplant.

This may seem like a lot but is enough for 2-3 people. If you're feeding a family or a crowd, double the recipe and bake it in a 9"x12" pan.

Optionally, you can finish the dish by drizzling it with a little bit of good quality olive oil.

To make it heartier, you can add vegan or dairy cheese on top, and/or serve over quinoa, mashed sweet or white potatoes, rice, or your grain of choice.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Or, if you'd like to make this ahead for a future dinner, cool it completely and transfer it to an airtight container. It will keep in the freezer for up to three months. To prepare, bring to room temperature (just leave it in the fridge for a day or two) and then microwave until heated through.

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