There is a question mark in the name of this post because the recipe I used made reference to this famous dish. I must say, I have no idea what Ratatouille actually is. I've only seen a portion of the Disney movie that bears its name.
For those of you who are equally bewildered, I looked it up! According to Aubergine Recipes, "In addition to being an animated film about an industrious rat who aspires to be a Parisian chef, Ratatouille is a delicious vegetable stew that comes to us from the Provence region of Southern France." Our lovely Aubergine apron is named after one of the key ingredients in this side dish - the fabulously versatile and always delicious eggplant!
Back to the Ratatouille. I found this recipe in Whole Living Magazine, which miraculously started coming to my house after my first triathlon. This is probably the first magazine subscription I've ever had and the first magazine that I've ever read cover to cover (almost). The recipe was pretty simple: summer squash, tomatoes, potatoes, and onions all baked together after being drizzled with olive oil, seasoned with provencal spices, and dusted with parmesan cheese. Yum.
Next time, I will be using eggplant in the mix. I can't believe that I forgot to use
the eggplant that I purchased at the farmer's market two weekends ago. But, c'e la vie!
1 Zucchini or Magda Squash
3 Roma Tomatoes
Thinly slice the onion and brown in olive oil, salt and pepper. Place in the bottom of a casserole dish.
Slice zucchini, tomatoes, and potatoes and layer on top of the onions in the casserole dish. The recipe stated to slice them 1/4 inch thick, however I recommend a thinner cut or 1/8 inch thick.
Drizzle with olive oil. Season with salt, pepper, parsley, and thyme. I might recommend some garlic powder. Then sprinkle with 2 tablespoons of parmesan cheese.
Bake for 30 minutes covered, 30 minutes uncovered. And, voila! Bon Appetit!