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Ratatouille

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Ingredients
  

  • 2-3 fresh tomatoes pureed with a pinch of sea salt
  • 2 Tbsp olive oil divided
  • 3 tsp fresh thyme basil, parsley, and/or oregano, finely chopped
  • 1 eggplant
  • 1 small zucchini
  • 1 small yellow/summer squash
  • 1 shallot finely chopped
  • 1 garlic clove finely chopped
  • 2-3 small plum tomatoes
  • 1 ⁄2 red bell pepper seeds removed
  • Sea salt and pepper
  • Optional: Cast-iron skillet

Instructions
 

  • Preheat oven to 400°F. Pour tomato puree, 1 tablespoon of olive oil and half of the chopped fresh herbs into a baking dish. Stir in the chopped shallot and garlic.
  • Season the mixture with salt and pepper.
  • Thinly and evenly slice the vegetables using either a mandolin or knife - whichever you're more comfortable with. The thinner the slices, the better the final product will be.
  • Stack about 20 slices in sequence in a pan. You can use any pan, but skillets work best, and cast-iron skillets really make a nice end product (see cover photo).
  • Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. These will stack better and save more space if they aren't flat, but rather are tilted upward a bit over a small space (think of how napkins stand up in a napkin holder). Use the larger slices for the outside, and swirl around the pan. Use the smaller bits for the middle.
  • Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
  • Bake for 45 minutes, or until the vegetables are soft