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Cajunville (John & Laurie) March 23, 2017This is our recipe.
Ratatouille
For the sauce:
1-2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 bell peppers, dice... moreThis is our recipe.
Ratatouille
For the sauce:
1-2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 bell peppers, diced (we used combination of red, green and yellow)
Salt, to taste
Pepper, to taste
2-3 cups pasta sauce
½ cup tomato sauce with green chilies
1 tsp sweetner (your choice)
1 tablespoon Italian seasoning
For
the sliced veggies:
1 eggplant
4 Roma tomatoes
2 yellow squash
2 zucchinis
For
the herb seasoning:
2 tablespoons fresh spinach, chiffonade
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 teaspoons fresh rosemary
Salt, to taste
Pepper, to taste
4 tablespoons olive oil
Topping
Grating
cheese
PREPARATION
1. Preheat the oven for 375˚F
2. Slice the eggplants, Roma tomatoes, squash,
and zucchini into approximately same size (thickness) rounds, set aside.
3. Heat 2 tablespoons of olive oil in a 12-inch
cast iron skillet. Sauté onions, garlic, and bell peppers until soft. Season
with salt and pepper, then add pasta sauce, diced tomatoes, sweetner and
Italian seasoning. Stir until ingredients are fully incorporated. Simmer for
about 30 minutes. Turn heat off and allow mixture to cool slightly.
4. Arrange the sliced veggies in alternating
patterns, (e.g. eggplant, tomato, squash, zucchini) on top of the sauce from
the outer edge to the inside of the pan. Season with salt and pepper.
5. Mix herb seasoning and pour over the
vegetables.
6. Cover the pan and bake for approximately 1
hour. Remove from oven and top with grating cheese (your choice). Serve warm. less
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Thanks,
Bob