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571569b4 2e25 4a58 966e 5eac1f796dd8  2017 07 25 06 06 03
Alicia
Alicia

Summer Ratatouille

Sauté onion, garlic, crushed red pepper, tomato paste and a few fresh thyme leaves in olive oil. Add 28 oz can San marzano tomatoes (crushed-or diced then broken up w masher). Summer uncovered 10-15 minutes.

Place sauce in the bottom of baking dish. Layer sliced eggplant, zucchini, yellow squash, and tomato. Drizzle w olive oil, salt and fresh cracked pepper. Bake covered 350 for 30 min. Uncover at 375 for 15. Broil if desired to brown for a few. Rest for 5-10 minutes. Serve w simple salad and crusty bread, or a simple protein (grilled fish or chicken), or over polenta or linguini with freshly grated parmigiano reggiano. Perfect summer meal.

Jensine Ruscito
Jensine Ruscito
Perfect way to use up some late harvest! Served with linguine and tins of Parmesan. Thanks for posting!
Alicia
Alicia
Hearing that made my day! I served it with linguini as well. The next night I served it over a chicken breast. Leftovers were just as good but not exactly the same meal for two nights. Hope you loved it!
shoveline
shoveline
Great idea 👍
Alicia
Alicia
Thank you!