Wednesday, December 19, 2012

Ratatouille, a la Disney

This was super yummy, and a really light, veggie filled sauce for penne.


2 medium chinese eggplant
2 medium zucchini
8 medium fresh tomatoes
5 cloves of garlic
2 tbsp oregano
a splash of olive oil

Slice the eggplant into coins, put in a colander and sprinkle generously with salt, this will pull a lot of the liquid out of it.  Let sit for at least a half an hour. In the meantime, slice the zucchini and tomatoes into coins and slice the garlic into thin pieces.  When a half hour has passed, lay the eggplant on a piece of paper towel and roll it up.  Squeeze out as much moisture as possible.  Preheat the oven to 350. Spread a thin layer of olive oil over the bottom of your pan. Layer the veg, alternating, I did eggplant, zucchini, tomato, garlic, and sprinkle oregano, salt, and pepper between each full layer.  If you have anything left at the end just throw it on there.  Cover the dish and place it in the oven for about an hour.  Serve on pasta if you like, or just eat it.

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