Ratatouille My Way

I have to admit that I have never been a big fan of ratatouille.  Maybe it's because my mom's version has capers in it.  (No offense, Mom.)  You see, I do not like olives AT ALL, and while I tolerate a caper here or there, they remind me of olives, and I think that made it less appealing. But when the garden provided a zucchini, eggplant, and tomatoes that needed to be used, it was all I could come up with on the spot, so I made some. 

And, I must also admit, that it was pretty damn good.  Maybe it was the fact that everything was fresh, or that they grew in my garden, or that I was the one making the ratatouille.  No matter.

There are lots of recipes out there, many with peppers, and capers, and sauce or tomato paste, but I kept this very simple.  It made enough for a side dish with dinner, and then was part of lunch for both of us for a couple of days.

Ratatouille My Way

one medium to large zucchini, sliced
one long, thin eggplant, sliced
three tomatoes, seeds removed and sliced
one onion, sliced
2 large cloves of garlic, minced
1/2 cup basil, minced
1/2 cup parsley, minced
1 Tablespoon fresh thyme, minced

Side note: Look at how pretty this variety of zucchini is when sliced, with it's little ridges.  It has a really nice flavor, too.  It's called Costata Romano.

Roast the eggplant and zucchini slices with a little olive oil in the oven at 450 for 20 minutes.  Meanwhile, slice the onion and cook slowly over medium low for 15-20 minutes.  Add the garlic and stir for one minute.  Add the tomatoes and let them cook for 5 minutes.  Add the eggplant and zucchini and herbs, and cook for about 5 minutes. 

I prefer it served warm, with good bread, but you can also serve it at room temperature.

Happy Labor Day Weekend!