Ever since I saw the Disney movie, Ratatouille, I've been wanting to make this peasant dish. However, the recipes were all quite a bit time-consuming and intimidating, so I never attempted it.

Until now.

A few weeks ago, we started to get a vegetable share from our local community supported agriculture (CSA). Every week, we would get a box of freshly picked (from the day before), organic vegetables. Each week the vegetables were different, depending on what was in season.


So, last week, the huge stash of tomatoes, eggplant, zucchini, and variety of squashes screamed ratatouille. I found this recipe online by Julia Child and modified it to make my version of a quick ratatouille.

This recipe is not baked and I skip the last step to simmer all the ingredients together. In order to let the flavors mingle, this recipe should be made a day in advance.

Slice:
1 large zucchini squash, 2 medium yellow squashes into thin disks
1 medium eggplant (peeled, if desired) into 3/4" thick slices and cut into 2" x 1" pieces.
4-6 medium tomatoes (will be fairly pureed, so don't have to be pretty)
1 small yellow onion into thin slices

1. Toss the squashes and eggplant with 1 Tbsp salt and let sit for 30 minutes to extract the water, then towel dry.

2. In a large searing skillet, heat 2 Tbsp of olive oil on high-heat and toss in eggplants. Do not stir frequently to allow pieces to sear. Cook approximately 6-10 minutes, or until desired tenderness, then remove from skillet and place in large bowl.

3. Heat 2 Tbsp of olive oil on high-heat and toss in the squashes. Again, do not stir frequently. Cook approximately 5 minutes, or until desired tenderness, toss with salt and pepper to taste, then remove from skillet and place in same bowl as eggplants.

4. Reduce heat to medium and add 1 Tbsp of olive oil. Toss in sliced onions and cook until soft and brown. Add 4-6 cloves of minced garlic and the tomotoes. Cook about 5 minutes, until the tomatoes start to render their juices, then turn heat to high and allow most of the juices to boil off. Taste and adjust seasoning.

5. In a casserole dish, layer 1/3 tomatoes mixture, 1/3 eggplant, 1/3 squashes, sprinkle with dried parsley and a dash of parmesan cheese (extra pepper also, if desired). Repeat for 3 layers.

6. Cover and let sit, unrefrigerated, overnight. This allows the flavors and juices to mingle and get yummy. Next morning, place in fridge. Heat and serve as a side dish or veggie main dish.

Note: Cooking time is approximate and for high altitude. Just test the done-ness and taste as you go.