Tonight involved this Ratatouille
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
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)
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.
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.
Once finished baking, let packet cool. Open slowly and let the steam out.
Serve over polenta and enjoy 🙂