Oven Roasted Ratatouille -- affordable farm to table cuisine

If you are like me, you probably watched the infamous Disney movie featuring a mouse chef before having tasted the dish. I still remember the night I went and watched this American film dubbed in French during my year in Montpellier, and coming out of the movie theatre, hungry for a plate of ratatouille. I was somewhat shocked, a couple days later, to found out that this dish was such a pantry stable, that it actually came in a can (just like tomato puree)!

Never the less, if made right, this dish is a killer. My good Swiss friend Stephanie brought it over for a Thanksgiving's dinner once, and oh mine, the nicely roasted turkey found itself neglected that night.

I have made this dish with various techniques (stove top, oven roasted, braised, etc), and it's been constantly good, as long as you use the fresh ingredients. Now that summer is in session, and Yale dining service is bringing back its Common Ground Farmer's Market again, I had to take advantage of the 50 cents summer squash, one-dollar-eggplant, and two-dollar cherry tomatoes!

Oven Roasted Ratatouille

serves 3-4

• 1 large eggplant
• 1 medium zucchini
• 1 medium yellow squash
• 1 green bell pepper
• handful cherry tomatoes
• 1 can tomato paste (6oz)
• 1/2 onion, chopped
• 3 gloves garlic, mashed
• 3/4 cup water
• salt and pepper to taste
• 2 Tbsp olive oil
• 1 tsp Italian seasoning
• 1 Tbsp chopped basil (optional)
• parmesan cheese (to taste)

(A shot of right before roasting. Didn't it look beautiful already?)

1. Preheat the oven to 375 degrees.
2. In a baking dish, spread the tomato paste, with the chopped onion, mashed garlic and water. Use a spoon to mix and make sure the bottom of the pan is covered. Season with salt and pepper.
3. Slice the eggplant, zucchini, yellow squash and bell pepper. Assemble them in alternating layers, until the baking dish is covered. Top with cherry tomatoes.
4. Season with salt, pepper, and Italian seasoning. Drizzle with olive oil. Toss the chopped basil on top. 
5. Roast in the oven, covered, for about 45 minutes.
6. Serve with sprinkled parmesan.

Cost:

About $0.75 per serving. The farmer's market made it a great deal (eggplant - $1, zucchini, yellow squash, green pepper -- $0.5 each, basil -- $1/bundle, cherry tomatoes -- $2/pint).