My family was hankering for pasta with Bolognese sauce, and the meat and pasta part of the dish just wasn’t doing it for me. However,the idea of a slow cooked flavorful dish held some appeal. I had an eggplant laying around waiting to be converted into something, and I realized I hadn’t made ratatouille in many years.
Ratatouille is an ultimate “unrecipe” since the ingredients and flavors are flexible, as is the cooking time.
Indigo Jones’ Ratatouille
Sauté diced garlic and onions in olive oil until transparent.
Working in batches, sauté sliced mushrooms, diced red and/ or green peppers, cubed eggplant, and zucchini until browned. Season with salt, pepper, oregano and basil to taste.
Add diced tomatoes and pitted Calamata olives.
Transfer to an ovenproof casserole and bake for about an hour, until the vegetables are cooked through, and the flavors meld together. Sprinkle with Parmesan
cheese and enjoy!