Sorry I have been ill. Here is tonights dinner creation! Side note Evan loves Ratatouille :)
Ratatouille
1 eggplant, cut in 1” pieces
1 red onion, chopped
4 average sized tomatoes sliced
1 zucchini, chopped in 1" pieces
2 tablespoons minced garlic
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons Italian seasoning
1 large can of pitted black olives (I used whole)
8 ounces fresh mushrooms sliced
1 green pepper, chopped
Parmesan cheese
Preheat oven to 400F. In a large skillet over medium heat saute the onion, eggplant, mushrooms, green pepper and zucchini in the olive oil for about 10-15 minutes, stir often. Spray large baking dish with Pam layer the bottom with tomato slices and top them with the balsamic vinegar. Add the contents from the skillet over top the tomatoes. Then top with olives, more olive oil garlic and Italian seasoning. Bake for about 25-30 minutes. Top with Parmean Cheese.
Serve over pasta by itself or along side chicken.
By popular demand here is my own pasta sauce recipe. Keep in mind I often add other vegetables to it so feel free to experiment. As you can see the batch photographed I had added asparagus. Black olives are always great in here too. Enjoy!Basic Vegetable Pasta Sauce
1 Small to Medium Onion chopped (I use yellow)
2 Zucchini chopped
2 Summer Squash chopped
2-3 Tomatoes chopped (depending on size of tomatoes)
1 Can of Tomato Paste
1 Can of Diced Tomato (only if you want your sauce to be very saucy)
2 Tablespoons Extra Virgin Olive Oil
1 1/2 Tablespoon Minced Garlic
2 Tablespoons Italian Seasoning
Heat up oil in large skillet over medium high heat. Add onion and garlic saute until onions become soft. Add zucchini and summer squash and reduce heat to medium low heat then add the tomatoes (and can of diced tomatoes if you desire). Cook for about 5 minuets then reduce the heat to low add the can of tomato paste and season to taste. Allow the sauce to cook on low heat for about 20 minuets or so, use your own judgement but stir often.
Serve over pasta
