Summer Ratatouille Eggplant Gratin Bake
August 4, 2010 § 1 Comment
I believe the saying goes something like, “Desperation is the mother of invention.” Well last night my desperation gave birth to the cousin of a ratatouille. I’ve also seen similar dishes referred to as eggplant bakes and summer gratins. It went something like this…
2 eggs plants
2 summer squash
1 fennel bulb
3 garlic cloves
1 extra firm tofu block
2 handfuls of chopped herbs- rosemary, thyme, savory, sage, parsley, and oregano
1 handful pine nuts
1 handful of breadcrumbs
2 handfuls of grated Parmesan cheese
Olive oil, butter, salt, and pepper
Saute the onions and fennel in advance. Slice everything up and layer as you see fit. Top with cheese, pine nuts, and breadcrumbs. Cover with foil and bake at 400 degrees for about an hour.
It was a new and delicious way to use up my vegetables and it smelled wonderful (like pizza).