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Marble Surface

Ratatouille

Origin: Nice, France.  Name origin derives from the word “touiller” which means to “stir up”.  The recipe was originally created a sort of a vegetable stew.  

Ingredients

Serves 6

1 15 oz can of crushed tomatoes

3 cloves minced garlic

½ cup Fresh Basil, chopped or chiffonade.  Plus some for garnish

½ cup Olive Oil

2 teaspoon Pro Seasoning All Purpose

2 teaspoon Pro Seasoning Aleppo Pepper

1 Zucchini, sliced into 1/8 inch rounds

1 Yellow Onion, small dice

1 Yellow Squash, sliced into 1/8 inch rounds

1 Japanese Eggplant or Conventional Eggplant, sliced into 1/8 inch rounds

¼ cup Shredded Parmesan Cheese

 

Method of Prep:

Preheat oven to 350 degrees.  Preheat a 10 inch skillet or braising pan over medium-high heat.  Add the olive oil to the pan.  Once the oil is shimmering, add the onion and cook until translucent (about 1-2 minutes).  Add the garlic and basil to the oil and cook for about 30 seconds while stirring.  Add the Aleppo pepper and 1 teaspoon Pro Seasoning all purpose and cook for another 30 seconds while stirring.  Immediately add the crushed tomato and stir.  Bring the tomato mixture to a boil while stirring, then, remove from heat.  Carefully shingle the sliced zucchini, eggplant, and yellow squash in a repeating spiral pattern over the tomato sauce.  Once the pan is full of veggies, and you’re satisfied with the pattern, sprinkle with remaining Pro Seasoning All Purpose and parmesan cheese.  Bake in the oven for 30 minutes or until the veggies are cooked and have a little color.  Garnish with remaining basil.  This dish is very lovely served with some toasted crusty bread!

 

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