Ratatouille

Tonight involved this Ratatouille

Fall 2009 086

Not this Ratatouille

Tonight’s meal was derived from buying an eggplant.  I am trying to incorporate more/new veggies in our meals and I bought an eggplant at the farmer’s market.

Here are the ingredients:

1 medium eggplant cut and cubed like this How to cut an eggplant

Fall 2009 071

1 small can of tomato paste

1 cup diced tomatoes, drained

one small onion chopped

one small zucchini sliced and cut in halves

one small yellow squash sliced and cut in halves

1 teaspoon minced garlic

basil, s&p, and red pepper flakes to taste

Preheat oven to 375 degrees.  Combine all ingredients in a medium bowl and make sure tomato paste is spread evenly throughout the bowl (as in no big globs)

Fall 2009 072

Fall 2009 074

Fall 2009 076

Fall 2009 077

Lay two pieces of aluminum foil on a baking sheet.  Spread veggie mixture into the center.  Make a packet. Fold in two sides to the middle and the ends in coming together in the middle.

Fall 2009 079

Bake for about 25 minutes.  In the meantime, make polenta per directions.  I mixed one cup polenta to 3 cups of water. Boil until thick and water is absorbed.

Fall 2009 084

Once finished baking, let packet cool.  Open slowly and let the steam out.

Fall 2009 081

Fall 2009 087

Serve over polenta and enjoy 🙂

Fall 2009 086

Advertisements

Leave a comment

Filed under Dinner, Sides

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s