I have been busy making some new dishes. What I haven’t been busy doing is posting them on here. Well, that is changing today.
Right now, as I type, I am eating left over Ratatouille that I made the other night. It was (and still is) delicious. This was the first time we had ever had this French dish. My husband and I loved it, one of the girls liked it and the other….well, she is not a fan of eggplant, so she ate it, but I think she would be happy if I never made it again. That isn’t going to happen though. I loved it.
So, here is my version of
- 2 T. olive oil
- 3 cloves garlic, minced
- 1 eggplant, cut into ½ inch cubes
- salt to taste
- fresh basil, oregano, parsley, and rosemary, chopped
- 2 zucchini, sliced
- 1 large onion, sliced into rings
- 2 C. sliced fresh mushrooms
- 1 or 2 T. dried bell pepper
- 4 Roma tomatoes, chopped
- Preheat oven to 350º F. (175º C.). Coat bottom and sides of a 1 ½ quart casserole dish with 1 T. olive oil.
- Heat remaining oil in a medium skillet over medium heat. Sauté garlic and onion until lightly browned. Mix in fresh herbs. Just use as much or as little as you want. Yes, it’s vague. I know, but it’s a personal taste thing. Add eggplant and dried bell pepper. Sauté until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with mushrooms and then tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake for 45 minutes.
hehe let me guess – Lindsey liked it, but Taylor didn’t?? haha that looks great. I really like eggplant when it’s cooked right. 😉
Yep, Taylor is not an eggplant fan.