Just Another Meatless Monday

Stop me if you’ve seen this one before. Actually you saw it here and here and here again!

Ok, ratatouille is a favorite of mine and I make it in a variety of ways and this week, I finally resorted to a classic, but with a “little” twist to it.

  
The classic EZPOT ingredients of eggplant, zucchini, pepper, onion and tomato…except the tomato comes later and I added some carrots because, well, they were lonely.

Ratatouille is a forgiving dish, but even so, I wanted to give it a fighting chance, so I cut all the veggies to the same size. That’s the hardest part because honestly, from there it’s just heat and seasoning…

 First I sautéed garlic in olive oil

  
Then I added veggies, one type at a time, starting with eggplant. Onions, peppers, zucchini followed in short order. Carrots go in last and add sweetness to the dish. Once everything is cooked through and soft, but not mushy, I added one small can of tomato paste. Season with salt and pepper and some thyme and parsley. The key to cooking is to leave the lid off the pan so any liquid evaporates and constant stirring so it doesn’t stick.

  
Then on Monday nite I pan fried some cold polenta left over from Thanksgiving and topped it with the  ratatouille and added a simple salad of arugula with lemon and olive oil and ground pepper and accompanied by a little disc of goat cheese. Part of the great cheese crib raid from 2015… 

 


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