Recipe of the Week: Ratatouille Bake

In my last post I touted the benefits of eating local, and I know you can't get most of this stuff locally this time of year in most places, but then again, it's a horrible time of year to try to start eating locally anyway. But! you can start getting ready to do it. And when your garden is chock full of fresh produce, this is one amazing recipe to try. It's become one of our family's very favorites.

Ratatouille Bake

olive oil
2 cloves garlic
1/2 small onion, finely chopped
2 cups peeled and diced eggplant
2 cuts cubed or sliced zucchini
1 bell pepper, chopped
1 cup fresh mushrooms
(if you've got other favorite veggies you can certainly add them, I work with what I have)
1 14.5 ounce can diced tomatoes (or chopped fresh, preferably)
chopped fresh basil, if available, or dried if not
fresh parsley, or dried
1/2 tsp salt
1/8 tsp black pepper (I use a little red pepper flakes, too)
1 8 oz. package of ravioli or tortellini (I use fresh, but you can use frozen)
1 cup shredded mozzarella or pizza cheese

Preheat oven 350 degrees. Spray a 2 1/2 quart casserole with nonstick spray. Sprinkle cubed eggplant with salt and let sweat while you sautee the other veggies (sweetens it). Heat olive oil in a skillet and sautee veggies, starting with the garlic, pepper and onion and adding the more tender ones, mushroom last. When veggies are tender, add the diced tomatoes and spices. Simmer on medium low heat for about 20 minutes.
Cook ravioli according to package directions, drain, and spread on bottom of casserole. Top with ratatouille veggies and sprinkle with cheese. Bake about 20 minutes until cheese is bubbly.

Of course, it's amazing with crusty bread, which I'll probably give you a recipe for next week. Enjoy!