Ratatouille
Chef Alex makes batches and batches of ratatouille to eat all summer long and to freeze and save for the "less sunny" winter months.
Ingredients
4 red bell peppers, cores and seeds removed then diced
6 cloves garlic, minced
1/2 cup olive oil
28 oz canned diced tomatoes or 3 lbs tomatoes, skinned and diced
3 summer squash, cut into thick rounds
2 eggplant, cut into a large dice
2 sweet onions, cut into wide petals
2 heads fennel, cut into chunks
4 oz goat cheese
Method
- Heat oven to 400F
- In a medium sauce pan sweat the bell peppers with the garlic and olive oil and a big pinch of salt until soft
- When soft add the canned or skinned tomatoes and bring to a simmer
- Blend into a sauce and set aside
- Toss all of the vegetables in olive oil and salt and pepper then roast until tender and caramelized
- Remove from the oven and combine the roasted vegetables and the tomato-pepper sauce then taste and adjust the seasoning
- To serve, heat the ratatouille and top with dots of the goat cheese and serve alongside a big plate of bread for sopping and a green salad
