A good friend of mine is in a situation better than my mother's, but still pretty regimented. Her family owns a local restaurant, and her husband is there six days a week in the kitchen. She does cook at home, but has a fairly limited repertoire. We were having a playdate last week and she mentioned that I was always cooking different things and she needed to get more creative in the kitchen. I suggested we make an evening out of trying out some new recipes, and we got together the following week to experiment!
It was remarkably easy to find something that fit the bill for a dieter (me), allergies including wheat, eggs, nuts and dairy (her kiddos) and vegetarian (my husband).
Apparently my friend had been dreaming of ratatouille since her daughter's christening almost seven years ago. She ate some at the party and hasn't had it since. Seeing that this is the perfect season for all of the ingredients, we went for it!
Ratatouille is remarkably simple. The only real labor is cutting up the veggies. It consists of just seven main ingredients and a couple of added spices! No dairy, no sugar, no gluten, no carbs.
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree
¼ tsp. oregano
¼ tsp. crushed red pepper flakes
2 tablespoons olive oil, divided
1 small eggplant
1 zucchini
1 yellow squash
1 long red bell pepper
Few sprigs fresh thyme
Salt and pepper
2 garlic cloves, very thinly sliced
1 cup tomato puree
¼ tsp. oregano
¼ tsp. crushed red pepper flakes
2 tablespoons olive oil, divided
1 small eggplant
1 zucchini
1 yellow squash
1 long red bell pepper
Few sprigs fresh thyme
Salt and pepper
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside.
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Recipe courtesy of The Comfort of Cooking
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| Ready for the oven |
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| After we've all attacked it! So good! |
Knowing that the four children would need more than just ratatouille for dinner, I introduced my friend to two previous favorites here on Cooking With Auntie Ina. Balsamic Chicken and Chicken Souvlaki. Both are a big hit with my son, so I figured her kids would get on board. Again, healthy and allergy-friendly.
Let's just say it was a success…
Cooking with a friend can be so much fun! Especially one who has a gorgeous kitchen and fabulous oregano AND olive oil imported from Greece! The kids got to try some new foods, the adults had a delicious and healthy dinner and we got to catch up and have some laughs while we prepped it all. Followed it up with watching the kids play in the pool, it was a great night that we plan to do again.
I can't wait to see what we come up with next!
