So it’s been a while. Between traveling for work and having my kitchen remodeled cooking has been very minimal – its not the lack of stove – its the lack of water!!!
I was cleaning out the fridge and decided ratatouille would be the perfect use the extra baby eggplants & zuks I had laying about.
This is super simple, super minimalist and super tasty – especially after a week of take out.
4 baby zuks, sliced in 1/4 inch pieces
4 baby eggplant, sliced in 1/4 inch pieces
4 leeks, sliced in 1/4 inch pieces
4 cloves garlic, minced
2 TBSP olive oil
1 28oz can diced tomatoes
1/4 c parley, snipped
1/4 c basil, snipped
1/2 c mixed white cheese, I used a pre-shredded from Trader Joes
Preheat oven to 350.
Combine zuks, leeks, eggplant, thyme, salt and olive and roast in oven for 1 – 2 hours, stirring occasionally.
When all the veggies are soft and slightly browned, stir in tomatoes and 3/4 of the herbs, sprinkle with cheese and cover with foil. Bake 45 minutes, until cheese is melted. Top with fresh herbs and serve.