Post by @geoffreyzakarian

Ratatouille Recipe: Three small zucchini cut into 1/4 in slices Three small squash cut into 1/4 inch slices 6 Roma or oval tomatoes cut the same as squash. 1 medium eggplant cut into small dice 1 medium small onion cut into small dice 4 closes of garlic finely minced 2 cups of tomato Passata or puree 1tbsp finely minced rosemary 1 tbsp finely minced basil 1/2 of one small Fresno chili finely minced and seeded Salt and pepper. In a large casserole put 3 tbsp extra virgin olive oil and warm til just smoking add diced eggplant. Do not salt. Move around for two minutes and get some light color. When lightly colored turn the heat to medium and add the onions and garlic and sauce until soft but not colored. Add salt and pepper the Fresno , generous amount of fresh cracked pepper and one bay leaf. Turn to low. Add the Passata and stir for a minute or two ,cover and let simmer for five minutes or until they whole mixture comes together. It should have the consistency of a very chunky sauce. Turn off the heat and let sit to cool to room temp. Drizzle some olive oil in an oval gratin dish as shown. Spread the room temp mixture in an even layer about 1/2 inch or so. You’ll have leftovers. (Save in an airtight jar for pasta!) Alternately layer the squash with the tomatoes as shown .Cut an oval pice of parchment paper and place on top. Gently press. Cook in the middle rack of a 425 f oven for 25 minutes. Remove paper sprinkle with grated Parmesan. Return to the oven for another 15 min. Remove and let cool till slightly warm. (Optional basil on top )