Roasted Ratatouille on Olive Focaccia
Wishing all of you the Happiest Holidays! I’m having hip surgery this Friday to repair injuries I sustained earlier this year. So, I’ll be taking a 2-3 month break from blogging while I recover. I wanted to leave you with one of my favorite recipes. A recipe I can’t believe I had forgotten about until now (I was making this like crazy two years ago, but somehow it slipped off my radar).
When my brother Abe and I were in college, we went on an Art Trip that was nothing short of magical with the Dixie State College Art Department. Outside the LA Art Museum was a food cart selling delicious wares.
Mixing the ingredients
We both ordered the most lovely focaccia sandwich. It had eggplant, tomatoes and zucchini on it, I didn’t know at the time that this magic combination was called “ratatouille”. To this day, this is still one of my favorite sandwiches. If you prefer, you can serve the roasted ratatouille over pasta or brown rice, but what fun would that be?
- 2 large sized globe eggplants, skin on, diced into 3/4 inch dice
- 3 medium sized zucchini, skin on, diced into 3/4 inch dice
- 1 very large purple onion, diced into 3/4 inch dice
- 6 garlic cloves, sliced very thinly
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- few dashes of red pepper flakes
- one 28 oz. can of diced tomatoes, juices drained (reserve juices for another use, you can freeze them and toss it into soup, pasta, etc.)
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 cup fresh chopped basil
Method: Preheat your oven to 425°. Toss all of the above ingredients EXCEPT the fresh basil together in a large bowl until all the ingredients are delicious. Pour everything onto your biggest baking sheet, it doesn’t matter if it’s layers deep, just even it out with your hands so that everything is evenly distributed. Place the baking sheet in the oven and let roast for 45-60 minutes (I like 60 minutes) stirring once or twice during roasting for maximum yumminess. Once nicely roasted, let cool for 10-15 minutes before sprinkling with the fresh basil. Ratatouille can be served hot or cold, and it’s even better the next day, especially when served on olive focaccia.
To make the Olive Focaccia, simply make this recipe and sub lots of your favorite olives for the grapes in this recipe.
And now for giving back, most of you probably do a little “Secret Santa” or give to one of your favorite charities this time of year. If you haven’t all ready done something like that (or you’d like to do more) please visit my favorite charity, an organization called Not So Fast created by my beautiful friend, Shira McDermott. Her concept behind the organization is direct and easy. Consume Less. Give More. People who want to donate can skip that cup of fancy coffee or that lunch out and donate those funds instead to impoverished families in need of food. Bigger “fasts” can include going without alcohol or meat for a month, or perhaps a “fast” from your automobile for a month and relying on public transport instead. Just $2 can feed a family dinner. $10 gives a family vouchers at a farmer’s market. $30 provides ingredients for a community cooking class for children to teach them how to prepare healthy and inexpensive meals.
NOT SO FAST’S GOAL IS SIMPLE: TO FEED PEOPLE BY FASTING AND GIVING WHAT WE WOULD HAVE CONSUMED TO THOSE WHO HAVE LESS.
To learn more about Not So Fast, please click here, also, read about my fast here.