Ratatouille ala Andy
Ratatouille ala Andy
Submitted by Corporate Chef Andy Stewart
Vegetables
Ingredients
- 1 medium-sized eggplant, peeled and sliced into 1/4-inch thick circles
- kosher salt
- 3 tablespoons Fustini's Herbs de Provence olive oil, divided
- 1 large zucchini, sliced into 1" circles
- 2 small summer squash, sliced into 1" circles
- 1 large onion, sliced
- 1 tablespoon Fustini's Fig balsamic
- 2 Roma tomatoes, sliced into 1/" circles
- salt and pepper to taste
- 3 tablespoons butter, melted
- 1/2 cup bread crumbs (omit for Keto)
Directions
- Preheat oven to 350 degrees. Lay the eggplant slices on paper towels and season both sides with kosher salt. Let stand 30 minutes then rinse in cold water and drain thoroughly.
- Heat 1 tablespoon of the olive oil in an ovenproof pan over medium heat and add the eggplant. Saute on both sides until soft - 3 to 5 minutes. Remove from the pan and add the zucchini slices cooking them for just a few minutes until slightly softened. Remove the zucchini from the pan and add 1 tablespoon of olive oil and the summer squash. Cook for another minute or two and remove the squash. Add the remaining olive oil and onions and cook, stirring frequently, until the onions are soft and translucent - 8 to 10 minutes. Add the balsamic and cook for another 2 minutes.
- Remove the pan from the heat and layer the eggplant, zucchini, summer squash and sliced tomatoes over top of the onions. Season with salt and pepper. Combine the melted butter and bread crumbs (omit for Keto) and sprinkle over the top and place it into an oven. Bake until hot and slightly browned - 10 to 15 minutes. Serve immediately.
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