Ratatouille, Peasant Style

We have discovered Ratatouille. No, not the movie, we saw that a long time ago–it’s the dish we’ve discovered and come to love. It’s simple, delicious and for maybe two more days I can pick almost everything I need from the garden. Deadly nightshades anyone?

Ratatouille, Peasant Style
3 long thin eggplants
3 yellow squash
3 bell peppers, whatever color floats your boat
3 medium, fresh tomatoes
1 small onion, finely diced
2 cloves garlic, minced
1 jar tomato paste
1/4 c olive oil
fresh herbs–what you have and if you want them
Rinse all veggies, spoon tomato paste into the bottom of a deep casserole dish, sprinkle onion and garlic on top. Add the herbs now if you want to use herbs. It’s good without them but I like it better with. Slice eggplant, squash, tomato and peppers into slices about 1/2″ thick and layer on top of tomato sauce, first eggplant, then squash, then tomato, then pepper, etc, until all veggies are layered into dish.

Drizzle with olive oil, sprinkle with salt and pepper, cover and bake at 350 for about 30-40 minutes, removing cover for last 5 minutes or so. If everything isn’t bubbling away and the top isn’t juicy, you can give it a stir when you uncover the dish. Serve hot, warm, room temp or cold. It’s good no matter.
You can top this with grated parmesan or other cheese, add potatoes to the mix for some carbs or serve it on top of risotto or pasta. (The photo of the finished product was blurry and horrible. I was way too hungry to take a decent shot, you’ll just have to try it yourself.)


About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
This entry was posted in food, gardening-organic biodynamic natural, health and well-being, recipes, recipes-vegetables. Bookmark the permalink.

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