Easy Ratatouille Casserole

Ratatouille started as a simple peasant dish. It can be as complex as you like, but it can also be quite easy! We’ve been making the easy version this summer!

If you want to make it heartier, try adding a layer of sauteed mushrooms, ground lamb, or shredded chicken–from Good Soil Farm of course! 😉

Ingredients:

• summer squash/zucchini
• eggplant
• tomatoes
• basil
• garlic
• salt and pepper
• mozzarella cheese (optional)

I did not list specific amount of any of the veggies because this is a very flexible dish. Just use the amounts that you have on hand!

Directions:

1. Butter a casserole pan sized to the amount of veggies you have. Preheat the oven to 350.
2. Peel the summer squash/zucchini if needed. Slice in uniform thickness. if you have a food processor, you can use the slicing blade to do this fast!
3. Peel the eggplant and slice uniformly as well.
4. Cut any scars out of the tomato, and remove the core. Slice uniformly as well.
5. Layer the summer squash, then the eggplant, then the tomato in the casserole dish, salting to taste in the various layers.
6. Add ripped up pieces of basil and minced pieces of garlic to the tomato layer.
7. Add an optional layer of cheese, meat, mushrooms, or all three.
8. Repeat layers of summer squash, eggplant, and tomatoes until you have used all of your sliced veggies.
9. Top with an optional layer of cheese.
10. Bake for 30 to 40 minutes, or until cheese is browned.
11. Enjoy!