Simple Ratatouille

Serves 4


1 long, narrow eggplant

1 medium zucchini

2 medium heirloom tomatoes

2 sprigs thyme, leaves only

2 cloves garlic, minced

ΒΌ cup tomato puree


2 tablespoons olive oil

Kosher salt

Freshly ground black pepper


Slice the eggplant and zucchini in thin round slices. Salt generously and set into a colander. Allow to rest for at least 15 minutes. Rinse and squeeze out the excess moisture.

Cut the tomato in thin slices.

Pour the tomato puree into the bottom of a casserole dish. Alternate the eggplant, zucchini, and tomato slices into the dish, working your way around. Top with garlic and thyme leaves and a brief drizzle of olive oil. Cover with a piece of parchment paper cut to fit.

Bake in a preheated 350-degree Fahrenheit oven for 45 minutes. Remove the parchment paper and continue baking until the vegetables are tender and beginning to caramelize.