Fustini's Oils and Vinegars
Ratatouille ala Andy

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Ratatouille ala Andy

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Ratatouille ala Andy


Submitted by Corporate Chef Andy Stewart

Ingredients

  • 1 medium-size eggplant, peeled and sliced into 1/4 inch thick circles
  • kosher salt
  • 3 tablespoons Fustini's Herbs de Provence, divided
  • 1 large zucchini, sliced into 1" circles
  • 2 small summer squash, sliced into 1" circles
  • 1 large onion, sliced
  • 1 tablespoon Fustini's Lavender Balsamic Vinegar
  • 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

Step 1. 

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 then 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 Fustini's Lavender Balsamic and cook for another 2 minutes.  


Step 2. 

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.  


Step 3. 

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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