We are inundated with vegetables at our CSA. During a recent pick up at the farm, the eggplant quantity was unlimited and we got 5 pounds of fresh tomatoes, plus 3 quarts of pick your own cherry tomatoes. That was in addition to the 6-8 other types of veggies we acquired. It was an overloaded bounty of summer abundance. We just couldn’t get to the food fast enough.
This recipe was created to use large quantities of veggies, some of which was looking soft and past its prime by the time we were able to eat it. Plus it’s less labor intensive than the stovetop version of ratatouille. This recipe was so good it, I made it two nights in a row. There were no leftovers either night because we every last bit of it.
- Olive oil
- 2-3 eggplants
- 1-2 zucchinis, cut into 2 inches sections
- 3-4 medium tomatoes, sliced into quarters
- 1 medium onion, sliced
- Sea salt and freshly ground pepper
- 1 Tbsp dried Italian herbs
- 2 Tbsp balsamic vinegar
- fresh basil, chopped, optional
- feta cheese, optional
- Preheat the oven to 375. Slice the eggplant in half lengthwise and then score the flesh with a fork, across the length. Add the rest zucchini, tomatoes and onion, using two baking sheets, if necessary to prevent overcrowding. Drizzle with olive oil, sea salt, pepper and Italian herbs and toss to coat. Arrange the eggplant so the cut side is down.
- Bake for 30 minutes. Check to see if the vegetables are soft. Stir and cook for another 5-10 minutes if necessary.
- Remove from heat, tossing with optional basil and feta cheese. Serve as a side, over pasta or with crusty bread.
Source: Original Recipe
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at firstname.lastname@example.org