Summer Squash Eggplant Ratatouille

By Kielian Baird

Serving Size: 6-8

Ingredients:

1. 4 tablespoons olive oil

2. 6 garlic cloves, minced

3. 1 onion, diced 

4. 1 carrot, shredded 

5. 1 14 oz whole tomato tin 

6. Salt and pepper, to taste 

7. 2 small eggplants 

8. 3-4 summer squash (zucchini, yellow squash, etc)

9. 1 tablespoon fresh basil, minced 

10. 1 tablespoon fresh thyme, leaves picked 

11. 1 tablespoon fresh parsley, minced

Instructions:

1. Preheat the oven to 375 degrees (F). 

2. Thinly slice all of the eggplant and summer squash to about ⅛ inch thickness. 

3. Heat 2 tablespoons of olive oil in a cast iron skillet on medium-high heat. Cook the onions and carrots until soft, about 5 minutes. Add 4 cloves worth of minced garlic and cook until fragrant. Add the whole tomatoes and crush with a wooden spoon. Season with salt and pepper, then simmer for 15 minutes, taste for seasoning and adjust if needed. 

4.  Layer the vegetables in a circular pattern around the edges of the pan, working inward until the sauce is covered. Cover with tin foil and make for 30 minutes, then uncover and bake until the vegetables are tender, about 10-15 more minutes. 

5. While the vegetables bake, take the remaining olive oil, garlic, and 3 tablespoons of herbs, mix together, and season with salt and pepper. 

6. Remove the ratatouille from the oven and drizzle the herb oil over the vegetables. Serve immediately for a great summer side dish.