Ratatouille

Granted, this might be the yuppiest thought to have ever been uttered, tied only with �OMG! They�re out of pumpkin spice lattes!� and �Ugh my premium high speed internet is totally only running at the speed of standard� but can I just ask what the heck we did before CSAs?

All over the country, small farmers are pulling insanely fresh, plump vegetables out of the ground and off of vines or trees or� wherever one finds vegetables ????? (See, this is why I leave the farming to the farmers).


Anyway, I only mention it because a CSA means you not only get to support these fabulous farmers, but receive, in return, a weekly box full of said freshly picked veggies (and, in some CSAs, fruits too), and do incredible-slash-incredibly-simple things with them, like make Ratatouille.

Every week, I open my box with big eyes and a hopeful stomach, hoping for another round of the crisp zucchini and juicy cucumbers that were in last week�s box.

Ratatouille

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Ingredients

• 1 cup crushed tomatoes
• 1 Tablespoon extra virgin olive oil
• 1/4 teaspoon apple cider vinegar
• 1 teaspoon minced garlic
• 1 Tablespoon fresh basil about 3-4 large leaves, sliced , plus more for garnish
• 1 teaspoon herbs de Provence spice mix
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 1 medium sweet or red onion, sliced
• 1-2 large zucchini (about 1 1/2 cups slices, sliced)
• 1 large Japanese eggplant (about 3 cups slices, sliced)
• 3 large fresh tomatoes (roma is best; about 3 cups slices, sliced)

Instructions

• Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside. (see notes for baking in an 8"x8" square pan)
• In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
• Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.

Full Recipes>>Ratatouille

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