I sometimes feel like I should have been born in France. I’m sure everyone believes this whimsical dream at some point in their lives, but I reaaaallly like french food. Ahem, frites, lemon tart, coq au vin….
I also recently saw Ratatouille, hence my inspiration for this french vegetable-stewy peasant dish. I love the melding of otherwise bland and uninspiring zucchini, eggplant and tomato sauce. Combined with some onion, garlic and herbs it creates the most delicious and comforting one pot vegetable meal.
You’ll find yourself going back for more and finding excuses to put it on and in everything (if there is any left.) Although it is traditionally a summer dish, since the vegetables are at their peak that time of year, it’s aromatics and stew-esqu properties lend very well to a warming winter meal.
Adapted from Smitten Kitchen Cookbook
- 1 long thin eggplant, Japanese variety – don’t use a large regular size eggplant, it will be too much!
- 2 long zucchinis
- 1-2 bell peppers, any colour
- 1/2 small yellow onion
- 1 garlic clove, minced
- 1 cup tomato purée or canned tomato sauce
- 2 tablespoons olive oil
- salt + pepper
- 1 tablespoon finely chopped herb, thyme, parsley,
- Preheat oven to 350˚.
- Using a food processor or by hand, thinly slice eggplant, zucchini to 1/16″ thick.
- Slice pepper thinly lengthwise and dice onion.
- Mix 1 tablespoon oil, onion, garlic, and tomato sauce in bottom of 2 quart dish.
- Arrange eggplant, zucchini and pepper in a shingled/panelled pattern, you may not need all of your vegetables. I had extra and just created another layer, increasing the baking time by about 20 minutes.
- Season with salt + paper, drizzle with remaining tablespoon of oil, scatter herbs overtop and cover with foil or lid and bake for about 45 minutes until vegetables are tender.
- Let cool slightly and serve immediately. This is also very good at room temperature or even cold.