Alex’s Scalloped Ratatouille
Alex’s Scalloped Ratatouille
Ingredients
- 1 large onion, diced
- 4 garlic cloves
- 2 tablespoons olive or rice bran oil
- 1 Italian eggplant, sliced
- 1 yellow squash, sliced
- 2 6 inch zucchini, sliced
- 2 small green peppers, sliced
- 2 small red peppers, sliced
- 1 large beefsteak or meaty heirloom tomato, cut up coarsely
- 1 sprig (about 1 1/2 teaspoons) fresh thyme, leaves removed from stem and chopped
- 2 sprigs (about 2 tablespoons) fresh parsley, chopped
- 4 basil leaves ( about 3 tablespoons), sliced
- salt
- fresh cracked pepper
- olive oil
- 24 month aged parmesan cheese, Parmigiano-Reggiano* (opt)
Instructions
Saute onion and garlic in the oil until the onion is just starting to lightly brown. Spread in the bottom of an au gratin. Line the eggplant, yellow squash, zucchini, and peppers starting around the outside of the au gratin and filling the center. Top with the tomatoes and spices. Sprinkle with salt and pepper and drizzle with olive oil. Lay a piece of foil loosely over the top and bake at 350 for 45 minutes.
*If you are serving this with lasagna or something that already has cheese, skip the parmesan. It’s delicious without it.
