Remy’s Ratatouille

Makes 8 servings

Ingredients:

• 2 small eggplants, about 2 inches in diameter

• 6 roma tomatoes

• 2 small yellow squashes, about 2 inches in diameter

• 2 small zucchini, about 2 inches in diameter

• 4 cups good quality marinara sauce

• 2 tablespoons chopped fresh basil, from 8-10 leaves

• 1 teaspoon garlic, minced

• 2 tablespoons fresh parsley, finely chopped

• 2 teaspoons fresh thyme, leaves removed from stem and chopped

• Salt and pepper to taste

• 4 tablespoons olive oil

Instructions:

1. Prepare vegetables – Preheat the oven for 375˚F. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¼” thick rounds and set aside.
   
   

2. Assemble ratatouille – Place 2 cups of marinara sauce in the bottom of an oven proof casserole. Arrange the sliced veggies in a pattern, (i.e. zucchini, tomato, eggplant, squash) on top of the sauce. If you want to create a rat shape, create 1 large circle at teh bottom of the casserole and two smaller circles approximately half the size of the large circle at the top of the pan. Place small metal cookie cutters in the spaces without vegetables to ensure your shape is maintained throughout baking. Season with salt and pepper.
   
   

3. Make the herb mixture – In a small bowl, combine together basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb mixture over the vegetables.
   
   

4. Bake the ratatouille – Cover the pan with foil and bake for 30 minutes. Uncover, then bake for another 15 minutes, until the vegetables are softened.