Ingredients For the tomato sauce: ½ cup Garlic Olive Oil ½ cup chopped shallot ½ cup chopped garlic 1 tablespoon harissa ½ cup white wine 1 tablespoon sugar 4 fresh whole ripe tomatoes, crushed by hand 2 bay leaves

For the ratatouille: ¾ cup tomato sauce 1 pound medium zucchini, sliced to ¼-inch thickness 1 pound medium yellow squash, sliced to ¼-inch thickness 1 pound Japanese eggplant, sliced to ¼-inch thickness 3 tablespoons chopped garlic 1 cup Rosemary Olive Oil 2 tablespoons kosher salt ¼ cup coarsely ground black pepper 2 tablespoons chopped rosemary ½ ounce goat cheese

Directions Make the tomato sauce: In a large stock pot, heat Garlic Olive Oil until shimmering. Add shallot and garlic and sweat until shallot is translucent. Add harissa and cook until toasted, then add white wine and sugar and reduce until thickened. Add tomatoes and bay leaves and simmer for 2½ to 3 hours, stirring occasionally to prevent the bottom from sticking and burning.

Assemble the ratatouille: Preheat oven to 350 degrees. Ladle tomato sauce into a baking pan. Top with slices of zucchini, squash, eggplant, and garlic. Drizzle with Rosemary Olive Oil and sprinkle with salt, pepper, and rosemary. Bake for 15 minutes, then sprinkle with crumbled goat cheese.

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