Fresh Ratatouille (this was inspired by many a recipe but as most things I do I just made it up)
- 1/2 large eggplant (aubergine)
- 1/2 zucchini (courgette)
- 1 red pepper
- 1 spanish onion
- 3 ripe tomatos (any variety just beautifully red and juicy)
- 1/2 cup parmesan, grated (I used Grana Padano actually)
- 1/2 cup Cheddar cheese, grated (Any nicely melting cheese would be good)
- 2 cloves garlic, minced
Cut everything into thin, round slices.
Heat a couple tbsps of oil in a pan and add garlic, saute for 3 minutes. Place a few eggplant rounds into pan and cook until softened, a few minutes depending on oil and how hot the pan is, remove cooked pieces and repeat until all the eggplant is cooked.
Preheat oven to 180
Lay eggplant on an oiled ovenproof dish. Grate parmesan over top, layer zucchini on top of eggplant, more parmesan, onion, parmesan, pepper, parmesan, tomato, and cheddar on top. Season throughout with salt and pepper.
Bake for 40 minutes, until cheese is browned. If cheese doesn’t brown, turn on the broiler/grill.
Cool for 5 minutes and demolish. Mmm… tastes like summer
Some nice fresh herbs would be a nice addition, such as: coriander, parsley, basil, or oregano.