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Tuesday, August 9, 2016

Stacked Ratatouille

Ratatouille is usually a stew based consistency that is cooked for a long period of time.  This ratatouille is stacked in a baking dish covered in cheese, baked for an hour to make a final dish of lovely vegetarian deliciousness.  This could make a great side dish as well.

  1. 1 cup crushed tomatoes
  2. 2 Tablespoon extra virgin olive oil
  3. 1/4 teaspoon balsamic vinegar
  4. 1 teaspoon minced garlic
  5. 1 t. basil
  6. 1 teaspoon herbs de Provence
  7. 1/4  medium white or red onion, sliced
  8. 1 large zucchini, sliced (about 1 1/2 cups slices)
  9. 1 large japanese eggplant, sliced (about 3 cups slices)
  10. 3 large roma tomatoes, sliced (about 3 cups slices)
  11. 2 small yellow squash, sliced
  12. 1 tube polenta, sliced
  13.  1 c. grated parmesan
  14. 1 c. grated mozzaarella
In a saucepan, heat 1 T. olive oil over medium heat.  Put in enough polenta slices to fill pan.  Cook slices for 1 minute on each side.  Cook remaining polenta.  Place on a paper towel to remove excess oil.
Place eggplant on a paper towel.  Sprinkle with salt and allow to sit for 20 minutes.

Mix tomatoes, 1 T. olive oil, vinegar, garlic, basil and herbs de provence.  Put sauce in bottom of baking dish.  Laying vegetables and polenta on sides layer until pan is full. (See picture).

 Sprinkle with cheeses and bake at 375 for 60 minutes.

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