This recipe was shared by CSA member Rose on our Eatweller’s Community Slack Page. Rose makes big batches and freezes it. She uses it on pasta, fish and chicken too!
12 oz Eggplant, chopped into 1” pieces
1 1/4 lb Tomatoes, chopped into 1” pieces
12 oz Zucchini, cut into 1” pieces
2 Red Bell Peppers, seeded and coarsely chopped
1 Onion, chopped
1 Shallot, thinly sliced
4 cloves Garlic, minced
1/4 to 1/2 cups Olive Oil
2 to 4 TB Balsamic Vinegar
2 tsp chopped fresh Thyme (OR use Eatwell Thyme salt instead)
1 tsp Salt, plus more to taste
Freshly ground Black Pepper, to taste
1/4 to 1/2 cups thinly sliced fresh Basil and or Parsley
8 oz Penne or Gemelli Pasta
Grated Parmesan, to taste, optional
Preheat the oven to 400. In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: the author adds the vegetables to the pan as she finishes chopping them, and sprinkles each layer with a little salt. In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 tsp salt. Pour over the vegetables. Toss to coat. Season with pepper. Bake for 20 minutes, then stir well. Bake for another 20 to 30 minutes more (or even longer) until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired. Stir in basil. Bring a large pot of water to a boil. Season with a TB of salt. Cook pasta al dente. Drain, reserving some of the pasta cooking liquid. Transfer pasta to a large bow. Add ratatouille to taste. Toss. Taste. Add parmesan if desired. Serve with more pepper as needed.