“I drink to make other people interesting.” George Jean Nathan
Here is another way to use too much pasta sauce and create a dish that’s delish. Also, this is a good dish to make when gardens are prolific or farmer’s markets are bursting and you’re wondering what to do with all that beautiful produce. And the best news, you can freeze ratatouille.
2 cloves garlic, pressed
1 sweet onion, cut into chunks
2 zucchini cut into 1/4 inch slices
1 eggplant, cut into 1 inch cubes
sweet red pepper, cut into 1 inch squares
1/4 cup olive oil
1/2 t rosemary
1 t thyme
small bay leaf
1 cup pasta sauce
1/2 cup water, more or less
S&P as needed
Preheat oven to 350 degrees. Yes, you’re going to bake the veggies. Yes, you’re going to need two pans. One pan will accommodate the onion and red pepper. The other, the zucchini and eggplant.
Toss each batch of veggies with a bit of olive oil to coat well. Spread on their respective baking sheets and bake for about 35 minutes. Toss them about every 10 minutes. The zucchini and eggplant might get done about 5 or 10 minutes sooner than the onions and peppers. It would be nice if the veggies get a little color. I’m thinking brown.
As each batch gets done place in an appropriately sized pot. Stir in the garlic, rosemary, thyme and bay leaf. Finally, add the pasta sauce and water. Amount of water will depend on your personal preference. S&P to taste.
Bring to a simmer and simmer for a few minutes, maybe five, so the ingredients get to know each other and the herbs can blossom. Remove the bay leaf and ladle into bowls.
Nothing works magic like a cast iron pan. You can add crusty bread to the offering and call it a summer meal. You could serve sausages on the side, links or patties, and call it a meal. You could even call it Fred. Remember the rule. If you make it, you get to name it.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.