Ratatouille

Ingredients

Vegetables

• Eggplant – 2 Chinese.
• Zucchini – 3-4
• Yellow summer squash – 3-4
• Roma tomatoes – 5
• Garlic – 6 cloves
• Shallots – 3
• Dried herbs – You’ll need basil and parsley to bring out the natural flavors of the veggies.
• Olive oil – A signature fat needed to sauté the onions and garlic.
• Anchovies – 2
• San Marzano stewed tomatoes – 1 can (crush these by hand)
• Basil – 1 bunch
• 1/2 pound ground Italian Sausage
• Red pepper flakes – just a dash
• Salt and Pepper to taste
• Olive oil

The Build

The sauce

1. Sauté the sausage until browned and cooked through – set aside
2. Add olive oil to a sauté pan and warm over medium low heat.
3. Add 2 anchove fillets to the oil and sauté until dissolved in the oil (mostly)
4. Increase heat to med-high, Add shallots to the oils and sauté until translucent and soft.
5. Add a dash of red pepper flakes to the shallots and oil.
6. Add basil and parsley
7. Once the shallots are soft, add the sliced garlic and cook for 30-45 seconds.
8. Add the Crushed tomatoes to the pan
9. Add half a bunch of basil and reduce heat to simmer.

Pulling it together

1. Slice all the vegetables to the same thickness, using a mandolin if possible.
   • Egg plant, zucchini, summer squash, romaine tomatoes
2. Ladle the sauce into the bottom of an oven safe baking dish (I prefer cast iron)
3. Add the vegetable slices in layers around the pan, on top of the sauce, in a ring.
4. Brush the vegetables with EVOO and season
5. Cover and place in a 375 degree oven for 30 minutes.
6. Remove the lid (or foil) and cook for another 15-25 minutes, or until the vegetables are soft.
   
   Serve hot.