Makes 4 servings
Ratatouille is one of those recipes born of resourcefulness. In late summer, it can be hard to know what to do with the abundance of zucchini, squash, eggplants, and tomatoes bursting out of the garden. This recipe makes a comforting, rustic meal out of these summer vegetables and freezes perfectly to be enjoyed well into fall. Try coming up with your own variations of ratatouille to reflect the seasonal produce in your own area.
1 large zucchini
1 large yellow squash
1 eggplant
1 red bell pepper
4 cups cooked quinoa (optional)
TOMATO SAUCE
4 tomatoes, roughly diced
1 yellow onion, roughly diced
4 garlic cloves, minced
2 tablespoons tomato paste (see Tips)
½ teaspoon sea salt
½ teaspoon dried basil
½ teaspoon poultry seasoning
¹⁄8 teaspoon curry powder
Preheat the oven to 375°F.
Thinly slice the zucchini, yellow squash, eggplant, and red bell pepper into rounds. Set aside.
To make the tomato sauce, combine its ingredients in a saucepan over high heat. Stir frequently for 2 to 3 minutes until the tomatoes have released their juices.
Reduce heat to a simmer and continue stirring occasionally for 15 to 20 minutes until the tomatoes have started to break down. Using an immersion blender, puree the tomatoes until a chunky sauce forms. Alternatively, you can use a standing blender for this step by pulse blending and leaving an opening at the top to allow the steam to escape.
Place a cup of the tomato sauce in the bottom of a baking dish and spread it to coat the bottom. Layer the zucchini, yellow squash, eggplant, and red bell pepper slices in whatever pattern is desired. Cover the baking dish with parchment paper and place in the oven for 45 to 60 minutes, until the vegetables are tender.
Serve the ratatouille topped with the remaining tomato sauce, over a bed of quinoa if desired.
TIPS:
• This tomato sauce freezes well and can be kept on hand for quick, easy meals anytime.
• If you use store-bought tomato paste, make sure it doesn’t contain citric acid.
• For an even faster version, roughly dice the zucchini, yellow squash, eggplant, and red bell pepper, mix in the tomato sauce, and cook everything in a baking dish for 40 to 60 minutes until all the vegetables are tender.
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