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

  1. Heat oven to 400F
  2. In a medium sauce pan sweat the bell peppers with the garlic and olive oil and a big pinch of salt until soft
  3. When soft add the canned or skinned tomatoes and bring to a simmer
  4. Blend into a sauce and set aside
  5. Toss all of the vegetables in olive oil and salt and pepper then roast until tender and caramelized
  6. Remove from the oven and combine the roasted vegetables and the tomato-pepper sauce then taste and adjust the seasoning
  7. 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